Rock cakes

Rock cakes
My mother always said that rock cakes were nourishing – she justified this because they were made with eggs, butter and dried fruit. People weren’t so fat in those days so maybe she was right.

This recipe makes 8 rock cakes

250 g self raising flour
1 level teaspoon baking powder
75 g butter or margarine
75 g granulated sugar
1 level tsp of mixed spice
2 eggs
Little milk
100 g sultanas
50 g mixed peel
Demerara sugar for sprinkling on top


  1. Preheat the oven to 220° C / Gas 7.
  2. Sieve the flour, baking powder and mixed spice then rub in the butter or margarine until the mixture looks like breadcrumbs.
  3. Add the other dry ingredients.
  4. Beat the eggs and stir into the mixture to form a stiff dough. Add a little milk if needed.
  5. Pile into eight rough heaps  on a baking tray lined with baking parchment paper. Sprinkle some Demerara sugar on top.
  6. Bake for 15-20 minutes until golden brown and crisp. The inside should not be raw but when you tap the bottom it should sound hollow.
  7. Remove onto a wire rack to cool.

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