Rock Cakes

For those of you who want to make simple , quick cakes, this one is for you.

This recipes contains the traditional mixed dried fruit and currants but any dried fruit will do as long as you use the same weight. Dried apricots chopped finely is a good one and so are dried cranberries with grated orange peel or dried blueberries, dried strawberries etc. One of my kids’ favourite was what I called Apple-cinnamon Rockies. I added a dessert apple cut into fine dice and added cinnamon to taste. They come out more moist than when using dried fruit but still delicious.

Rock Cakes are best eaten on the day of baking.

8oz./225g Self-raising Flour

2 teaspoons Baking Powder

4oz./100g margarine/butter

2oz./50g Granulated Sugar

4oz./100g Mixed Dried Fruit

2 oz./50g Currants

1 egg

1-3 Tablespoons milk

Demerara Sugar to finish

 

OVEN  200C/400F/Gas 6

LIGHTLY GREASE  x 2 Baking Trays

or use baking paper and save the washing up

MEASURE the flour and Baking Powder into a large bowl 

ADD the margarine and rub in with the fingertips

until the mixture resembles fine breadcrumbs

STIR in the sugar and fruit

ADD the egg and 1 tablespoon of milk

MIX to a stiff mixture.

If the mixture appears dry  and not holding together add a little more milk

SHAPE the mixture, using 2 teaspoons,into about 12 rough mounds on the Baking Tray.

The spoons help you to handle the dough as little as possible.

SPRINKLE  generously with Demerara Sugar if you like a crunchy top

BAKE 15 minutes until a pale golden brown at the edges

COOL on a wire rack.

SERVE  plain or with butter spread on them.