A classic old-fashioned British rock cake with a crispy outer shell and soft creamy interior. Easy and inexpensive to make, this traditional recipe was hugely popular back in the 1960s.
self-raising flourIf using plain or all-purpose flour, add additional baking powder as per instructions~200 gest.
caster sugarordinary sugar may be used as alternative~75 gest.
baking powderadjust if using self-raising flour~1 tspest.
cold buttertraditionally margarine or lard could be used~75 gest.
raisins~50 gest.
sultanas~50 gest.
dried apricots~40 gest.
dried cherries
~30 gest.
cranberries~30 gest.
egg1
milkquantity may be adjusted based on dough consistency~3 tbspest.
vanilla extract~½ tspest.
icing sugarfor topping, optional~2 tbspest.
melted chocolatefor topping, optional~50 gest.
Steps
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1
Sift the self-raising flour into a large bowl. If using plain flour, add baking powder according to the on-screen instructions.
2
Add caster sugar to the flour. Ordinary sugar can be used but caster sugar works better.
3
Add the baking powder. Gently tap the sieve and sift all dry ingredients into the bowl. If lumps remain, push them through with your fingers.
4
Add cold butter cut into small pieces. Using your fingertips, rub the flour and butter together until the mixture resembles fine breadcrumbs. It should easily crumble when squeezed. This takes about 3-4 minutes.
5
Add the mixed dried fruit including raisins, sultanas, dried apricots, cherries and cranberries. Chocolate chips can be used instead if preferred, but dried fruit is traditional. Mix by hand, ensuring the pieces are not stuck together.
6
Set the bowl aside. In a separate bowl, combine the wet ingredients: egg, milk and vanilla extract.
7
Thoroughly whisk the wet ingredients together, spending time to achieve a smooth, thin, consistent liquid.
8
Preheat the oven to 180°C (355°F or gas mark 4). Prepare a large baking sheet lined with parchment paper.
9
Add the wet ingredients to the dry ingredients. Using a wooden spoon handle, roughly bring everything together. The mixture will seem dry but don't add more liquid if you followed the quantities accurately.
10
Tip the mixture onto your work surface. Using a combination of your hands and a bench scraper, work the dough until it all comes together in a slightly tacky ball. This takes about 2-3 minutes. If it's too dry, add milk one teaspoon at a time.
11
Divide the dough equally into eight pieces, roughly 90 grams each according to a digital scale. Break them off from the main dough ball, ensuring they resemble a rugged, uneven jagged rock shape.
12
Place all eight cakes on the baking sheet with plenty of space between them, as they will roughly double in size in the oven. Stagger them if necessary.
13
Place the baking sheet into the preheated oven and set the timer for 18 minutes.
14
After 18 minutes, check the cakes. They should be a wonderful golden brown colour. Since ovens can run at slightly different temperatures, keep an eye on the colour and adjust timing by a minute or two if needed.
15
Using a fish slice, gently transfer the cakes to a wire rack. They are very delicate at this point, so handle carefully. Let them cool on the rack for a few minutes.
16
Optional: Top the cooled cakes with icing sugar drizzled over, melted chocolate, or a combination of both. Alternatively, enjoy them plain with nothing on, as they were traditionally eaten.
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