Delia Smith’s Rock Cakes are made with plain flour, salt, baking powder, light brown sugar, nutmeg, mixed spice, spreadable butter, mixed dried fruit, and egg. This traditional Rock Cakes recipe creates a delicious treat that takes about 30 minutes to prepare and can serve up to 8 people.
Delia Smith Rock Cakes Ingredients
- 350g (12 oz) plain flour
- ¼ teaspoon salt
- 2 level teaspoons baking powder
- 175g (6 oz) light brown sugar
- ¼ nutmeg, freshly grated
- ½ level teaspoon mixed spice
- 175g (6 oz) spreadable butter
- 125g (4 oz) mixed dried fruit
- 1 large egg
- 1–2 tablespoons milk (if needed)
How To Make Delia Smith Rock Cakes
- Mix Dry Ingredients: In a bowl, combine 350g (12 oz) plain flour, ¼ teaspoon salt, 2 level teaspoons baking powder, and 175g (6 oz) light brown sugar. Ensure you remove any lumps from the sugar. Add ¼ nutmeg (freshly grated) and ½ level teaspoon mixed spice.
- Rub in Butter: Rub in 175g (6 oz) spreadable butter until the mixture resembles fine breadcrumbs.
- Add Fruit: Stir in 125g (4 oz) mixed dried fruit.
- Add Egg: Break 1 large egg into a separate bowl and whisk lightly. Add it to the flour mixture and stir until a stiff dough forms. If needed, add 1–2 tablespoons milk.
- Shape and Bake: Using two forks, drop the mixture in irregular spiky heaps onto a baking sheet. Bake at 190ºC (375ºF), gas mark 5, for 18–20 minutes or until golden brown. Cool for a minute on the tray before transferring to a wire rack.
- Storage: Store in an airtight tin.
Recipe Tips
- Use Cold Butter: Ensure the butter is cold and spreadable to achieve a crumbly texture. This helps in creating the right consistency for the mixture.
- Don’t Overmix: Stir the dough just until it comes together. Overmixing can lead to dense and tough rock cakes.
- Adjust Milk Carefully: Add milk a little at a time. Too much milk can make the dough too wet, affecting the texture of the cakes.
- Shape Irregularly: Use two forks to create irregular, spiky heaps of dough. This gives rock cakes their traditional, rough appearance and texture.
- Cool on a Wire Rack: Allow the rock cakes to cool on a wire rack after baking. This prevents them from becoming soggy and helps maintain their texture.
What To Serve With Rock Cakes?
This crumbly Rock Cakes pairs well with a cup of tea, coffee, milk, or hot chocolate. It also can be served alongside fresh fruit, yogurt, honey, or jam for a tasty afternoon snack.
How To Store Leftovers Rock Cakes?
- Refrigerate: Let the rock cakes cool to room temperature. Store them in an airtight tin in the fridge for up to 1 week.
- Freeze: Place the cooled rock cakes in an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.
How To Reheat Leftovers Rock Cakes?
- In The Oven: Preheat the oven to 160ºC (320ºF). Place the rock cakes on a baking sheet and warm for 5–7 minutes until heated through.
- In The Microwave: Place the rock cakes on a microwave-safe plate and heat on high for 15–20 seconds. Check and heat for additional 10-second intervals if needed.
- In The Air Fryer: Preheat the air fryer to 160ºC (320ºF). Place the rock cakes in the basket and heat for 3–4 minutes, checking to ensure they are heated evenly.
Delia Smith Rock Cakes Nutrition Facts
Serving Size: 1 rock cake (assuming 8 servings per batch)
- Calories: 203
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 108mg
- Potassium: 118mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Bacon And Egg Pie
- Delia Smith Normandy Pork
- Delia Smith All In One Chocolate Cake
- Delia Smith Apple Cake
Delia Smith Rock Cakes Recipe
Description
Delia Smith’s Rock Cakes are made with plain flour, salt, baking powder, light brown sugar, nutmeg, mixed spice, spreadable butter, mixed dried fruit, and egg. This traditional Rock Cakes recipe creates a delicious treat that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Mix Dry Ingredients: In a bowl, combine 350g (12 oz) plain flour, ¼ teaspoon salt, 2 level teaspoons baking powder, and 175g (6 oz) light brown sugar. Ensure you remove any lumps from the sugar. Add ¼ nutmeg (freshly grated) and ½ level teaspoon mixed spice.
- Rub in Butter: Rub in 175g (6 oz) spreadable butter until the mixture resembles fine breadcrumbs.
- Add Fruit: Stir in 125g (4 oz) mixed dried fruit.
- Add Egg: Break 1 large egg into a separate bowl and whisk lightly. Add it to the flour mixture and stir until a stiff dough forms. If needed, add 1–2 tablespoons milk.
- Shape and Bake: Using two forks, drop the mixture in irregular spiky heaps onto a baking sheet. Bake at 190ºC (375ºF), gas mark 5, for 18–20 minutes or until golden brown. Cool for a minute on the tray before transferring to a wire rack.
- Storage: Store in an airtight tin.
Notes
- Use Cold Butter: Ensure the butter is cold and spreadable to achieve a crumbly texture. This helps in creating the right consistency for the mixture.
- Don’t Overmix: Stir the dough just until it comes together. Overmixing can lead to dense and tough rock cakes.
- Adjust Milk Carefully: Add milk a little at a time. Too much milk can make the dough too wet, affecting the texture of the cakes.
- Shape Irregularly: Use two forks to create irregular, spiky heaps of dough. This gives rock cakes their traditional, rough appearance and texture.
- Cool on a Wire Rack: Allow the rock cakes to cool on a wire rack after baking. This prevents them from becoming soggy and helps maintain their texture.
Delia Smith Rock Cakes Recipe