Tuesday, 5 June 2007

Traditional Rock Cake Recipe


This recipe is very easy, you can have them done in about half an hour and they are delicious. Best eaten on the day they are made (I never find that a problem!)

Hope the measurements are ok for you to understand. I cook in Imperial but I will write the metric conversion - use one or the other or they won't work!

8 oz (225g) Self Raising Flour

2 Teaspoons Baking Powder

4oz (100g) Soft Margarine (I like to use butter for taste, it works with either)

2 oz (50g) Granulated Sugar

4 oz (100g) mixed dried fruit - (I use only raisins, no mixed fruit or currants, because we like them!)

2 oz (50g) currants (see note above)

1 egg

about 1 tablespoon (10 ml) Milk

To finish - Demerera Sugar (this is the brown sort you use for coffee if you don't know what it is)

Pre-heat oven to 200 degrees Celcius (400 farenheit or Gas mark 6) Lightly grease 2 baking trays.

Measure flour and baking powder into a large bowl, add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit. Add egg and milk and mix to a stiff mixture. If dry add a little more milk. Using 2 teaspoons (I use my paws!) shape the mixture into about 12 rough mounds on the prepared baking tray. Sprinkle generously with demerara sugar.

Bake in the pre-heated oven for about 15 minutes, or until tinged a pale, golden brown at the edges. Cool on a wire rack (at least until cool enough not to burn when you bite them!)


Helpful tips: Gently push any poking out fruit on top of the mounds into the mixture before putting cakes in oven, this stops them getting scorched! I like to add a teaspoon of mixed spice, the sort of spices you would use in a rich fruit cake, as this gives a lovely flavour and they smell great when baking.

They look uneven and rocky - Hence the name.


hakucho said...

Thanks so much for the recipe!!
Looks delicious :)

Jackie said...

You are welcome hakucho, hope you get to grips with the conversions. It might be helpful to think of the proportions and go from there. They are not a light airy sponge so if you just get the proportion of flour fat and sugar right then they should be fine.

As I said they are one of the first things that kids get taught at school so are not difficult.

The proportion of fat to flour is not too high. Almost health food ;-)

j x

sandy hathaway said...

Thanks for the recipe, Jackie. Took me back to my childhood making rock cakes for my brother incarcerated at boarding school. I added some spices and used dried cranberries for half the fruit - hope you don't mind.