Who doesn’t like moist, crumbly, lightly spiced rock cakes? …Apart from coeliacs. These really are so simple to make and taste absolutely delicious. They are definitely best eaten warm from the oven spread with a little bit of butter and even with some jam. The rocky exterior is crunchy and the inside is fluffy and studded with juicy fruit. For a richer rock cake use the ‘luxury’ type of dried fruit mix, with cherries and apricots as well as raisins, currants, sultanas and chopped candied lemon and orange peel. I used 50g sultanas and 50g of chopped mixed peel as that is what I had in my cupboard and they turned out beautifully.
- 225g Self-raising flour
- ½ tsp Ground mixed spice
- 65g Granulated sugar
- 85g Unsalted butter, chilled and diced
- Pinch of salt
- 100g Mixed dried fruit and peel
- 1 Medium egg
- 2 Tbsp Milk
- 1 Tbsp Demerara sugar for sprinkling
- Heat the oven to 200°C.
- Sift the flour and mixed spice and salt into a mixing bowl. Add the diced butter and rub into the flour until the mixture resembles fine crumbs. Stir in the sugar and dried fruit with a wooden spoon. In a separate bowl, lightly beat the egg with the milk until combined, then stir just enough into the fruit mixture to bind to a very firm, stiff dough – it’s important that the dough holds its shape, but if there are dry crumbs at the bottom of the bowl and the dough won’t stick together, add more milk, a teaspoon at a time.
- Divide the dough into 10 and spoon on to the prepared baking tray in heaped peaky mounds (to look like rocks), spaced well apart. Sprinkle with the Demerara sugar.
- Bake in the preheated oven for 12 to 15 minutes, or until the cakes are a good golden brown and firm to the touch.
- Transfer to a wire rack and leave to cool. Eat warm or at room temperature, the same day.