Delia Smith Rock Cake Recipe

Ah, rock cakes. These were the first “fancy” thing I ever made on my own, in my mum’s kitchen, aged about eleven. I remember pinching the butter in with cold fingers, watching the flour puff up like a dust storm, and being so proud when they came out golden and craggy. They weren’t glamorous — no icing, no layers — but they tasted like independence. If you grew up in Britain, you probably have a memory like this tied to rock cakes too. And Delia Smith’s rock cake recipe? That’s the gold standard.

Let’s walk through it, but with the kind of care you’d give a childhood favourite.

Ingredients List

• 225g self-raising flour — the backbone of the rise, no faff with extra leaveners.
• 75g caster sugar — fine enough to blend in beautifully.
• 1 tsp baking powder — gives that extra boost so they don’t sit too heavy.
• 125g unsalted butter, cubed — cold from the fridge. Rubbed in till crumbly.
• 150g mixed dried fruit — I go heavy on the sultanas, but you do you.
• 1 free-range egg
• 1 tbsp milk — may need a splash more if your dough’s too stiff.
• 2 tsp vanilla extract — optional back in the day, but adds warmth and depth now.

Note: You could swap in a pinch of mixed spice or cinnamon instead of vanilla if you’re feeling old-school.

How to Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Line a baking tray with parchment.
2. In a large mixing bowl, combine flour, sugar, and baking powder.
3. Add the cubed butter and rub it in with your fingertips. You want it to look like fine breadcrumbs. Or chunky ones — it’s a rustic bake.
4. Stir in the dried fruit. Make sure it’s evenly scattered, not all clumped at the bottom.
5. In a separate bowl, beat the egg, milk, and vanilla together.
6. Pour the wet into the dry and stir with a spoon — gently. Don’t overmix. You’re going for lumpy and sticky, not silky.
7. Drop rough golf ball–sized mounds onto your tray. Leave space — they do spread a bit.
8. Bake for 15–20 minutes, until golden brown.
9. Cool on the tray for a few minutes, then lift to a wire rack. If you can resist eating one warm, you’ve more willpower than me.

Side note: The last time I made these, I realised halfway through I was out of eggs. Used yoghurt instead. Not bad, but not quite the same. Lesson learned.

Common Mistakes

Why are my rock cakes dry and crumbly?
You probably overmixed the dough or overbaked them. Pull them out when just golden.

Why did they spread too much?
Could be the butter was too soft. Keep it cold when rubbing in — it helps them hold shape.

Why didn’t mine rise much?
Double-check your self-raising flour is fresh. It loses oomph over time. (I once used a bag that was… let’s just say, pre-Brexit.)

Can I use plain flour instead?
Yes, but you’ll need to add 2 tsp baking powder and ¼ tsp salt per 225g flour.

Storage Tips

Room temperature: Store in an airtight tin for up to 3–4 days. They’re best fresh, but still lovely after a day or two.

Freezer: Freeze once completely cooled, up to 3 months. Wrap well or use a zip bag.

What to Serve With It

• A proper cup of English Breakfast tea. It’s the classic combo — dunking allowed.
• A little salted butter, warm and smeared on. Not traditional, but gorgeous.
• Or go rogue and serve with Greek yoghurt and a drizzle of honey. Strange? Maybe. Good? Absolutely.

FAQ

Can I make this gluten-free?
Yes — just use a gluten-free self-raising flour blend. Add a touch more milk if the dough seems dry.

Can I use chocolate chips instead of dried fruit?
Definitely. Use dark or milk chocolate chips — about 100g will do.

Are rock cakes supposed to be hard?
Not hard, but firm on the outside. Inside, they should be soft and tender.

Can I double the recipe?
Yes — just make sure your oven can fit two trays or bake in batches.

Try More Recipes:

• Delia Smith Mushroom Soup
• Delia Smith Chicken Paprika
• Delia Smith Sticky Toffee Pudding
• Delia Smith Smoked Mackerel Pâté