Rock cakes

A great classic one bowl recipe that you can chuck a variety of ingredients in and they still taste great. Especially yummy if you have them warm straight from the oven when you come in from the cold weather outside.


  • 225g self-raising flour
  • 125g unsalted butter
  • 75g castor sugar
  • 1 tsp baking powder
  • 1 egg
  • splash of milk
  • 150g dried fruit- I mix this up depending on what I have, my favourite is to add cherries or chocolate chips.


I start by mixing the flour, baking powder and butter until you get fine breadcrumbs. I don’t bother doing it by hand and normally use the beating attachment in my kitchen aid mixer (I couldn’t find it this time so I just used the whisk)



Once mixed I add the sugar, and my dried fruit- as you can see I actually put half cherries in mine. Begin to mix and as you do so slowly poor in the egg until combined.

Once combined split into splodges (or balls if you want them to be neat) and spread on a greased baking tray. They do puff up during baking so make sure you spread them out and leave space for the expansion.  To finish brush with milk and sprinkle each splodge with a bit of castor sugar- this just gives a golden caramelisation as it cooks.

Bake in a pre-heated oven at 180 degrees for 15 – 18 minutes, they are done when they go golden brown.  Once cooked you can let them cool and keep them in a tin for up to 4 days, or our favourite is to eat them whilst they are still warm with a cup of tea.

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