This easy James Martin rock cakes recipe is a simple and quick treat that’s perfect for any time of day. With a buttery, crumbly texture and a touch of sweetness from dried fruit, it’s a delicious way to use up pantry staples. These cakes bake up golden and are perfect for enjoying with a cup of tea.
Ingredients Needed
- 225g (8oz) self-raising flour
- 75g (2½oz) caster sugar
- 1 tsp baking powder
- 125g (4½oz) unsalted butter, cut into cubes
- 150g (5½oz) dried fruit (raisins, sultanas, or currants)
- 1 free-range egg
- 1 tbsp milk
- 2 tsp vanilla extract
How To Make Rock Cakes
- Preheat the oven: Preheat the oven to 180°C (350°F) / 160°C fan (325°F) / Gas Mark 4. Line a baking tray with baking parchment.
- Prepare dry ingredients: In a bowl, mix the flour, sugar, and baking powder. Rub in the cubed butter until the mixture resembles breadcrumbs, then stir in the dried fruit.
- Mix wet ingredients: In a separate bowl, beat the egg, milk, and vanilla extract together.
- Combine wet and dry ingredients: Add the egg mixture to the dry ingredients and stir with a spoon until the dough just comes together into a thick, lumpy texture. Add a teaspoon more milk if necessary to help it bind.
- Spoon onto tray: Spoon the mixture onto the prepared tray, leaving space between the spoonfuls as they will flatten and spread while baking.
- Bake: Bake for 15–20 minutes or until golden brown. Allow to cool for a couple of minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Don’t overwork the dough: Mix the ingredients just until they come together. Overmixing will make the rock cakes tough instead of light and crumbly.
- Use cold butter: Make sure the butter is cold and cubed before rubbing it into the flour to get a better texture.
- Adjust the milk if needed: If the dough feels too dry, add a little more milk, a teaspoon at a time, until it holds together.
- Check the color: Bake until golden brown. If the cakes start to brown too quickly, lower the oven temperature slightly to avoid burning.
How To Store Leftovers?
- Refrigerate: Allow the rock cakes to cool to room temperature. Once cooled, place them in an airtight container and store in the fridge for up to 3 days.
- Freeze: Let the rock cakes cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 1 month. To enjoy, let them thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 cake
- Calories: 188
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 34mg
- Sodium: 393mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Chateaubriand Recipe
- James Martin Sausage Rolls
- James Martin Chocolate Mousse
- James Martin Fondant Potatoes Recipe
James Martin Rock Cakes
Description
This easy James Martin rock cakes recipe is a simple and quick treat that’s perfect for any time of day. With a buttery, crumbly texture and a touch of sweetness from dried fruit, it’s a delicious way to use up pantry staples. These cakes bake up golden and are perfect for enjoying with a cup of tea.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F) / 160°C fan (325°F) / Gas Mark 4. Line a baking tray with baking parchment.
- Prepare dry ingredients: In a bowl, mix the flour, sugar, and baking powder. Rub in the cubed butter until the mixture resembles breadcrumbs, then stir in the dried fruit.
- Mix wet ingredients: In a separate bowl, beat the egg, milk, and vanilla extract together.
- Combine wet and dry ingredients: Add the egg mixture to the dry ingredients and stir with a spoon until the dough just comes together into a thick, lumpy texture. Add a teaspoon more milk if necessary to help it bind.
- Spoon onto tray: Spoon the mixture onto the prepared tray, leaving space between the spoonfuls as they will flatten and spread while baking.
- Bake: Bake for 15–20 minutes or until golden brown. Allow to cool for a couple of minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overwork the dough: Mix the ingredients just until they come together. Overmixing will make the rock cakes tough instead of light and crumbly.
- Use cold butter: Make sure the butter is cold and cubed before rubbing it into the flour to get a better texture.
- Adjust the milk if needed: If the dough feels too dry, add a little more milk, a teaspoon at a time, until it holds together.
- Check the color: Bake until golden brown. If the cakes start to brown too quickly, lower the oven temperature slightly to avoid burning.
James Martin Rock Cakes