JUST ROCK CAKES
James and Heather Rock cakes
Good old-fashioned rock cakes - quick and inexpensive to make. Eat on the day of baking as they are at their very best eaten fresh. They will freeze beautifully too, so if you know that you are not going to eat them all at one sitting, freeze the remainder as soon as they are cool. If you like a spicier flavour, add 1⁄2 level teaspoon of mixed spice with the flour.
Equipment
- 1 Large bowl
- 2 Large baking sheets
- 2 Teaspoons
Ingredients
- 225g (8 oz) Self-raising flour
- 100g (4 oz) Baking spread (from fridge)
- 50g (2 oz) Granulated sugar
- 225g (8 oz) Sultanas (soaked in hot tea for 15
minutes)
- 1 large egg
- 1 tbsp milk
- About 25g (1 oz) demerara sugar
Instructions
- Preheat the oven to 200°C/Fan 180°C/Gas 6 and well grease two large baking sheets.
- Measure the flour into a large bowl and rub in the spread until the mixture resembles fine breadcrumbs. Add the sugar and fruit and toss together to mix. Add the egg and milk and blend to a really stiff mixture; if still too dry, add a little more milk.
- Using two teaspoons, shape the mixture into 12 rough mounds on the baking sheets, sprinkle with the demerara sugar and bake in the preheated oven for about 15 minutes, until pale golden brown at the edges.
- Lift off with a palette knife and leave to cool on a wire rack.
Notes
This Recipe is a Mary Berry adapted by James & Heather, plot 54 - Described as Rock Cakes like you've never known