Mary Berry Rock Cakes Recipe
Introduction
Mary Berry Rock Cakes Recipe are a simple yet satisfying treat that have been beloved in British kitchens for generations. Mary Berry’s take on this classic recipe brings together all the comforting elements of traditional baking: crumbly, golden cakes studded with sweet currants or raisins, with a slightly crisp exterior and a tender, fluffy interior. Perfect for teatime or a quick snack, these rock cakes are easy to make and offer a deliciously nostalgic taste of home-baked goodness.
Mary Berry Rock Cakes Recipe are a delightful throwback to traditional British baking. These humble yet delicious cakes are made with simple ingredients like flour, butter, sugar, and dried fruit, resulting in a golden, crumbly exterior with a soft, cake-like interior. Perfect for tea breaks or after-school snacks, rock cakes are quick and easy to make, requiring minimal effort and delivering maximum flavor. With their rustic, rugged appearance, these little treats may look rough around the edges, but their taste is pure comfort.
- 225 g (8 oz) self-raising flour
- 75 g (3 oz) caster sugar
- 1 teaspoon baking powder
- 125 g (4.5 oz) unsalted butter, cubed
- 150 g (5 oz) mixed dried fruit (e.g., currants, raisins, or sultanas)
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
- Demerara sugar, for sprinkling (optional)
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Preheat the Oven: Preheat your oven to 200°C (400°F) or 180°C (fan). Line a baking tray with parchment paper.
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Prepare the Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, and a pinch of salt. Stir in the caster sugar.
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Rub in the Butter: Add the cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
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Add the Dried Fruit: Stir in the mixed dried fruit, ensuring it's evenly distributed throughout the mixture.
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Beat the Egg and Milk: In a separate small bowl, lightly beat the egg. Add the milk and vanilla extract (if using), then pour this mixture into the dry ingredients.
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Mix to Form a Dough: Using a fork or spoon, mix the ingredients together until a stiff, lumpy dough forms. The dough should hold together when pressed but remain fairly rough.
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Shape the Rock Cakes: Using your hands or a spoon, scoop rough mounds of the dough onto the lined baking tray. Leave some space between each one. You should have around 10-12 cakes. Sprinkle the tops with demerara sugar for extra crunch (optional).
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Bake: Bake in the preheated oven for 15-20 minutes, or until the cakes are golden brown and slightly firm to the touch.
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Cool and Serve: Remove the rock cakes from the oven and allow them to cool on a wire rack. Serve warm or at room temperature with a cup of tea.
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