Whether you call them Rock Cakes or Rock Buns, this recipe is easy to make and is a great one to start your baking journey, or if like me, you are trying to get back into baking again after a particularly sad and stressful time
As part of my BeRo Baking Project I thought I would start with the recipe on page 56 of the BeRo cookbook edition number 41. The recipe is straightforward and one that I have made and adapted many times in the past.
They have a scone-style texture and are best eaten on the day they are made. You could replace the dried fruit with chocolate drops and omit the spices.
Some people eat them as they are, while others, including me, occasionally eat them spread with a little butter. Either way, I hope you give them a try.
Note: These booklets can still be bought for a few pounds at the BeRo website.
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Ingredients and Substitutions
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- Self-raising Flour - This contains a raising agent that allows the rock buns to rise a little
- Pinch of salt - only use what you can hold between your index finger and thumb.
- Ground Mixed spice - If you can't get hold of mixed spice, use your favourite sweet spice such as cinnamon or nutmeg.
- Unsalted butter (fridge cold - This makes it easier when rubbing in with the flour.)
- Soft brown sugar- caster sugar is fine, although I find that brown sugar gives a much better flavour than white.
- Mixed dried fruit such as currants, raisins and sultanas.
- Chopped mixed peel - Try to get fresh mixed peel, which is much softer than tubs of peel which have been stored in your cupboard for months.
- Medium sized egg - Free range and organic if possible
- Milk - whole or semi-skimmed is fine
- Demererar sugar (optional) for dusting.
Step by Step Instructions for Making Rock Cakes
- Preheat the oven to 180deg Fan Assisted.
- Line 2 baking trays with a sheet of baking parchment.
- Step 1: In a large mixing bowl, mix together the flour, salt, sugar and spices. Using your finger tips, rub in the butter until you have fine breadcrumbs. Tip: adding the sugar at this stage helps to break up the butter
- Step 2: Mix in the dried fruit and candied peel. Add the lightly beaten egg and milk, and mix everything together to form a firm dough.
- Step 3: Spoon individual mounds of dough of equal size, approx 12, onto the baking trays.
- Step 4: Bake in the centre of the oven for 12 - 15 mins or until baked with a nice golden colour. TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.
- Take out of the oven and dust with Demerara sugar while still warm. Leave to cool.
- Rock cakes are best eaten on the day they are made. But will keep for a couple of days in an airtight container.
Storage
- Room Temp - Keep in an airtight container
- Freeze - This is not something I have tried, but you could try freezing the dough in individual portions. You will need to bake them for a few extra minutes.
Tips
- TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.
Recipe for Easy Rock Cakes (Rock Buns)
Easy Rock Cakes (Rock Buns)
Equipment
- 2 Baking Trays
- Baking parchment
Ingredients
- 200 g Self Raising Flour
- Pinch of salt use what you can hold between your index and thumb
- 50 g soft brown sugar or caster sugar
- ¼ teaspoon mixed spice
- 110 g unsalted butter fridge cold
- 110 g Mixed dried fruit such as currants raisins and sultanas.
- 25 g chopped mixed candied peel
- 1 medium egg
- 2 tablespoons milk.
- 1 tablespoon demererar sugar optional for dusting.
Instructions
- Preheat the oven to 180deg Fan Assisted.
- Line 2 baking trays with a sheet of baking parchment.
- In a large mixing bowl, mix together the flour, salt, sugar and spices. Using your finger tips, rub in the butter until you have fine breadcrumbs. Tip: adding the sugar at this stage helps to break up the butter.200 g Self Raising Flour, Pinch of salt, ¼ teaspoon mixed spice, 110 g unsalted butter, 50 g soft brown sugar
- Mix in the dried fruit and candied peel.110 g Mixed dried fruit, 25 g chopped mixed candied peel
- Add the lightly beaten egg and milk and mix everything together to form a firm dough.1 medium egg, 2 tablespoons milk.
- Spoon individual mounds of dough of equal size, onto the baking tray.
- Bake in the centre of the oven for 12 - 15 mins or until baked with a nice golden colour. TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few minutes extra minutes of baking time.
- Take out of the oven and dust with Demerara sugar while still warm. Leave to cool.1 tablespoon demererar sugar
- Rock cakes are best eaten on the day they are made. But will keep for a couple of days in an airtight container.
Notes
- Room Temp - Keep in an airtight container
- Freeze - This is not something I have tried, but you could try freezing the dough in individual portions. You will need to bake them for a few extra minutes.
- Adding sugar during the rub-in method helps to break up the butter.
- Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.
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