Rock Cakes A British Childhood Classic Recipes

ROCK CAKES OLD FASHIONED RECIPE

Steps:

• Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl
• Add sugar and mix all together
• Add butter and rub together using fingertips into the dry cake mix
• It should resemble breadcrumbs
• Add sultanas
• Stir through
• Whisk milk and egg together in a separate bowl
• Add the whisked egg and milk to the rock cake mixture
• Use a fork to mix well together until moist and sticky
• Separate into 9 even-sized cakes use a fork to rough up the cakes a little.
• Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.
• Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!
• Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.
• Sprinkle with extra sugar.
• Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.

ROCK CAKES A BRITISH CHILDHOOD CLASSIC

Steps:

• Preheat your oven to 200C/400F/Gas mark 6 and line a large baking sheet with baking parchment or use a silicone baking mat and place to one side.
• In a large mixing bowl add in the flour, baking powder and salt and give a little mix to combine everything.
• Rub the butter into the flour until it looks like fine breadcrumbs. Or use a food processor for quickness if you want.
• Add in the sugar and dried mixed fruit and give a little stir to mix it all together.
• Pour in the lightly beaten egg and gently stir to bring it all together. Add in the milk a little at a time, you just need enough to bring the mixture together. You don't want it to be a super sticky dough.
• Scoop out the mixture into 10 equal sizes onto your baking sheet, the beauty of these rock cakes is they are not meant to be uniformed and perfect looking.
• Sprinkle a little sugar on top if you like an extra little crunch and pop them in your hot oven for 15 to 20 minutes.
• Check on them after 15 minutes, they should have a light golden colour to them and sound a little hollow if tapped on the bottom.
• Transfer them to a wire rack to fully cool down.
• These rock cakes freeze well for up to 3 months and kept in an airtight tin they will keep at room temperature for 5 days.

TRADITIONAL ROCK CAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
• Sift the flour and baking powder into a large bowl.
• Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar and dried fruit and mix so all ingredients are well incorporated.
• Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
• Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
• Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!