Mary Berry Rock Cakes

Some days just call for a tray of something warm, buttery, and unapologetically simple — and these rock cakes, well, they’re exactly that. I remember my nan used to keep a little tin of them on the kitchen counter, right by the radio. They were always slightly misshapen (never once round), lightly golden, and packed with chewy bits of fruit. You’d grab one as you walked past, pretend you weren’t going to eat it all, then finish it before the kettle even boiled.

This recipe is Mary Berry’s take — and it’s faithful to the spirit of old-school British baking: quick, hearty, and not remotely fussy. It doesn’t try to be flashy. It’s the kind of bake that’s more about comfort than aesthetics. You don’t pipe anything. There’s no glaze. And if you’ve got flour on your jumper and sugar under your nails by the end of it? Good. That’s how it should be.

Why You’ll Love It

• Quick fix – You’ll go from “I fancy a bake” to eating one in half an hour.
• No mixer needed – Your hands are your tools (and they work better anyway).
• Customisable – Don’t like currants? Chuck in sultanas, cranberries, or even choc chips if you’re feeling rogue.
• Perfect with a cuppa – Literally made to be dunked.
• Keeps well – Store them in a tin, and they’ll still be soft and crumbly a few days later.
• Messy on purpose – The more jagged and rustic, the better.

Ingredients

• 8 oz self-raising flour
• 2 tsp baking powder
• 4 oz butter, softened (not melted!)
• 2 oz sugar
• 4 oz mixed dried fruit
• 2 oz currants
• 1 large egg
• 1 tbsp milk (plus a splash more if needed)
• Demerara sugar, for sprinkling

How to Make It

Rub it all in:

In a large mixing bowl, combine the flour and baking powder. Add the butter, and using your fingers, rub it in until the mix looks like rough breadcrumbs. Don’t overthink it — if it’s a bit lumpy, that’s okay.

Stir in the good stuff:

Tip in the sugar and all your dried fruit. Give it a good mix with a fork or your hand. You want the fruit dotted through like little jewels — not all clumped in one unfortunate rock cake.

Bring it together:

Beat the egg with the milk, then pour it into the bowl. Mix everything just until it forms a soft dough. Add a splash more milk if it’s too dry, but don’t go overboard — it’s meant to be thick and a little rough.

Shape it roughly:

Using two dessert spoons (or your hands, if you don’t mind the mess), dollop 12 rough mounds onto a greased baking tray. No smoothing. No pressing. Think “country cottage” not “patisserie window.”

Sprinkle for crunch:

Top each cake with a generous pinch of demerara sugar. It gives that beautiful crunchy top after baking — so don’t skip this part.

Bake and smell the magic:

Bake at 200°C (or 180°C fan) for about 15 minutes. They should be golden on top and just firm to the touch. If they smell like butter and warm fruit, they’re done.

Cool if you can wait:

Let them cool on a wire rack… or eat one hot with a bit of butter while pretending you’re being patient.

Common Mistakes and How to Dodge Them

Why are mine too dry?
You likely added too much flour or baked them too long. Try a splash more milk in the dough next time — and check your oven isn’t running hot.

They’re tough. What happened?
Overmixing is the culprit. Once the dough comes together, stop fiddling.

Too sweet or not sweet enough?
Switch up your dried fruit. Dates and raisins add more sweetness, while apricots or cherries can be more tart.

Can I make them look neater?
Sure, but why? Let go of the perfect shape and embrace the lumpy, crumbly glory.

Storage and Reheating

• Room Temp: Store in an airtight tin or container for up to 3 days.
• Freezer: Wrap individually and freeze for up to 3 months.
• To Reheat:
• Oven: Wrap in foil and bake at 150°C for 5–10 mins.
• Microwave: 20 seconds wrapped in a damp paper towel — works in a pinch.
• Toaster oven: Low heat, brief toast, don’t walk away or you’ll burn ‘em.

Frequently Asked Questions

Can I make these gluten-free?
Yep! Swap in a good self-raising GF flour blend and make sure your baking powder is GF too.

Can I use fresh berries?
You can, but tread carefully — fresh fruit adds moisture. Stick to drier berries like blueberries and pat them dry first.

How do I make them extra buttery?
You could use slightly more butter, but it’ll make the mix looser. A better trick? Add a tiny pinch of salt to highlight the butter you’ve already used.

Can I double the batch?
Absolutely. Just make sure you’ve got enough trays or work in batches.

Nutrition Facts (Per Rock Cake)

• Calories: 150
• Fat: 6g
• Saturated Fat: 3g
• Carbs: 22g
• Sugars: 10g
• Protein: 2g
• Fibre: 1g
• Sodium: 100mg

Try More Mary Berry Recipes:

• Mary Berry Dropped Scones
• Mary Berry Tarte Tatin
• Mary Berry Coconut Cake Recipe