Recipe: Rock Cakes

Basket of Rock Cakes

Basket of Rock Cakes

What better way to be woken up than by the sweet smell of baked goods wafting into your room. When mum’s about, this is a frequent occasion. This morning, it was Rock Cakes. I was quite surprised that mum had latched on to my recent hints that she hadn’t made Rock Cakes for a long time now – she never fails. It may have only been 8am, but Rock Cakes are best warm from the oven, so cake for breaky it was. The recipe could’t be simpler and it’s made with ingredients that we all generally have in the cupboards so you could whip up a batch now. These sugary, crumbly mounds are best eaten the day they are made, or they will begin to earn their name.


125g butter, softened

125g Demerara sugar

250g self-raising flour

180g sultanas and currants (combined weight)

60g candied peel, chopped (optional)

1 egg

150ml whole milk

caster sugar (to garnish)


(preheat oven to 190*c and line 2 baking sheets with non-stick paper)

– cream together the butter and sugar, then add in all remaining ingredients and mix well

– heap small mounds of the mixture onto your prepared baking sheets and bake for 15-20 minutes, until golden brown at the edges

– transfer onto a wire rack, sprinkle with caster sugar, then leave to cool (or gobble them up while warm!)

Basket of Rock Cakes

Basket of Rock Cakes

About SAFbakes

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