Mary Berry’s Rock Cakes is a delightful classic made with raised flour, baking powder, butter, sugar, dried fruit, currants, eggs, and milk. Ready in 30 minutes, it serves 12.
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💗 Why This Recipe Will Impress Your Guests:
- Quick Delight. Ready in 30 minutes, perfect for impromptu treats.
- Versatile Flavors. Customizable with various dried fruits for personal taste.
- Buttery Goodness. Soft, crumbly texture with a rich buttery taste.
- Nostalgic Comfort. Evokes memories with its classic, homely charm.
❓ What Is Mary Berry Rock Cakes Recipe?
Mary Berry’s Rock Cakes are classic British treats made with flour, butter, sugar, dried fruits, and baking powder. They boast a crumbly, slightly crunchy texture with a buttery taste and bursts of sweetness from the fruits.
📜 Mary Berry Rock Cakes Ingredients
- Self-Raising Flour, 8 oz
- Baking powder, 2 tsp
- Butter, 4 oz softened
- Sugar, 2 oz
- Dried fruit mixed, 4 oz
- Currants, 2 oz
- Egg, 1 large
- Milk, 1 tbs
- Demerara sugar for sprinkling
🍪 How To Make Mary Berry Rock Cakes
- Preheat the oven to 200°C or 180°C with a fan. Grease two baking trays a little.
- In a big bowl, mix the flour and baking powder.
- Use your fingers to work the butter into the mixture until it turns into breadcrumbs.
- Add the sugar and fruit and mix well. Mix them well until they are evenly mixed.
- Together, beat the egg and milk in a small bowl. Then, add the egg and milk to the fruit mix.
- In case the mix is too dry, add some milk.
- Take the dough and form it into 12 rock cakes. Place them on the baking sheet.
- Add a lot of demerara sugar on top.
- The oven should be hot before you put them in. Bake for about 15 minutes, or until the tops turn golden brown.
- Place it on a wire rack to cool.
💭 Recipe Tips
- Use softened, not melted, butter for the right texture.
- Avoid overmixing; it toughens the cakes—gentle mixing keeps them light.
- Ensure consistent fruit distribution for balanced sweetness in every bite.
- Adjust sweetness by varying the dried fruit types or amounts.
- Maintain the signature rough appearance; avoid overly shaping the dough for authentic rock cakes.
🍯 Serving Ideas For This Rock Cakes?
Pair Mary Berry Rock Cakes with a cup of tea or coffee for a delightful snack they also complement well with clotted cream or a dollop of jam for added indulgence.
🎚 Storage Guidelines For Rock Cakes?
- In The Fridge. To store Mary Berry Rock Cakes, place them in an airtight container at room temperature. They stay fresh for up to 3 days.
- In The Freezer. For freezing, wrap them individually in plastic wrap, then place them in a freezer bag or airtight container. Label the date and freeze for up to 3 months.
🥵 How To Reheat Rock Cakes?
- In The Microwave. Wrap in a damp paper towel and heat for 20–30 seconds, checking for desired warmth.
- In The Oven. Place in foil and warm at 300°F for 5–10 minutes, ensuring they don’t dry out.
- In The Toaster Oven. Toast briefly on a low setting, watching closely to prevent burning.
FAQs
Why Are My Rock Cakes So Dry?
Rock cakes might be dry due to overbaking or using too little butter add a bit more butter or decrease baking time.
How Can I Adjust The Sweetness Level In Rock Cakes?
Adjust sweetness by altering the sugar amount or using sweeter dried fruits.
Can I Use Fresh Berries Instead Of Dried Fruit In Rock Cake Recipes?
Fresh berries can be used instead of dried fruit, but adjust moisture and sweetness accordingly.
Should I Soak Dried Fruits Before Adding Them To The Mix?
Soaking dried fruits before mixing can enhance their plumpness and add moisture to the rock cakes
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Mary Berry Rock Cakes Nutrition Facts
Amount Per Serving
- Calories: 150
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Sugars: 10g
- Protein: 2g
- Fiber: 1g
- Sodium: 100mg
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Mary Berry Rock Cakes
Description
Mary Berry’s Rock Cakes is a delightful classic made with raised flour, baking powder, butter, sugar, dried fruit, currants, eggs, and milk. Ready in 30 minutes, it serves 12.
Ingredients
Instructions
- Preheat the oven to 200°C or 180°C with a fan. Grease two baking trays a little.
- In a big bowl, mix the flour and baking powder.
- Use your fingers to work the butter into the mixture until it turns into breadcrumbs.
- Add the sugar and fruit and mix well. Mix them well until they are evenly mixed.
- Together, beat the egg and milk in a small bowl. Then, add the egg and milk to the fruit mix.
- In case the mix is too dry, add some milk.
- Take the dough and form it into 12 rock cakes. Place them on the baking sheet.
- Add a lot of demerara sugar on top.
- The oven should be hot before you put them in. Bake for about 15 minutes, or until the tops turn golden brown.
- Place it on a wire rack to cool.
Notes
- Use softened, not melted, butter for the right texture.
- Avoid overmixing; it toughens the cakes—gentle mixing keeps them light.
- Ensure consistent fruit distribution for balanced sweetness in every bite.
- Adjust sweetness by varying the dried fruit types or amounts.
- Maintain the signature rough appearance; avoid overly shaping the dough for authentic rock cakes.