This easy recipe for Mary Berry’s Rock Cakes is a delightful treat that’s perfect for tea time. With a simple mix of sultanas and a sprinkle of demerara sugar, these slightly crispy cakes are quick to make using common ingredients you likely have at home. Enjoy a taste of tradition in every bite!
Ingredients Needed
- 2 cups (8 oz/225g) self-rising flour
- ½ cup (4 oz/114g) margarine, from fridge
- ¼ cup (2 oz/50g) granulated sugar
- 1½ cups (8 oz/225g) sultanas
- 1 large egg
- About 1 tbsp milk
- About 2 tbsp (1 oz/25g) demerara sugar
How To Make Rock Cakes
- Preheat the oven: Preheat the oven to 400°F (Convection 350°F) and grease two large baking sheets generously.
- Prepare the mixture: Measure the flour into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Add the sugar and sultanas, and toss together to mix. Add the egg and milk and blend to form a really stiff mixture; if still too dry, add a little more milk.
- Shape the cakes: 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.
- Cool the cakes: Lift off with an offset spatula and leave to cool on a wire rack.
Recipe Tips
- Use cold margarine: Make sure the margarine is straight from the fridge. This helps create a crumbly texture in the cakes.
- Don’t overmix: Mix the ingredients just until combined. Overmixing can make the cakes tough instead of light and crumbly.
- Adjust milk as needed: If the mixture feels too dry, add a little more milk, a teaspoon at a time, until it reaches a stiff consistency.
- Shape mounds carefully: Use two teaspoons to shape the mixture into rough mounds. They should look rustic, not perfectly smooth.
How To Store Leftovers?
- Refrigerate: First, let the leftover rock cakes cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze rock cakes, wrap each cake tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, simply take them out of the freezer and leave them at room temperature for a few hours 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 Mary Berry Recipes:
- Mary Berry Pumpkin Pie
- Mary Berry Cheese Leek And Potato Pie
- Mary Berry Rhubarb Crumble
- Mary Berry Lemon Yoghurt Cake
Mary Berry Rock Cakes
Description
This easy recipe for Mary Berry’s Rock Cakes is a delightful treat that’s perfect for tea time. With a simple mix of sultanas and a sprinkle of demerara sugar, these slightly crispy cakes are quick to make using common ingredients you likely have at home. Enjoy a taste of tradition in every bite!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (Convection 350°F) and grease two large baking sheets generously.
- Prepare the mixture: Measure the flour into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Add the sugar and sultanas, and toss together to mix. Add the egg and milk and blend to form a really stiff mixture; if still too dry, add a little more milk.
- Shape the cakes: 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.
- Cool the cakes: Lift off with an offset spatula and leave to cool on a wire rack.
Notes
- Use cold margarine: Make sure the margarine is straight from the fridge. This helps create a crumbly texture in the cakes.
- Don’t overmix: Mix the ingredients just until combined. Overmixing can make the cakes tough instead of light and crumbly.
- Adjust milk as needed: If the mixture feels too dry, add a little more milk, a teaspoon at a time, until it reaches a stiff consistency.
- Shape mounds carefully: Use two teaspoons to shape the mixture into rough mounds. They should look rustic, not perfectly smooth.
Mary Berry Rock Cakes