Rock cakes — craggy, lightly spiced British fruit buns with a crisp outside and soft, crumbly middle. Quick to make and best enjoyed warm with a cup of tea.
- 225g Self-Raising Flour
- 75g Caster Sugar
- 1 tsp Baking Powder
- 125g Butter
- 150g Dried Fruit
- 1 Eggs
- 1 tbs Milk
- 2 tsp Vanilla Extract
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Preparation
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
- Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
- In a clean bowl, beat the egg and milk together with the vanilla extract.
- Add the egg mixture to the dry ingredients and stir with a spoon until it just comes together as a thick, lumpy dough, adding a teaspoon more milk if needed.
- Place golfball-sized spoonfuls onto the prepared tray, leaving space between them as they spread to double their size.
- Bake for 15–20 minutes, until golden-brown, then cool for a couple of minutes before turning out onto a wire rack to cool.
