Rock Cakes, also known as rock buns, are small, rough-shaped cakes made with flour, butter, sugar, eggs, and dried fruit. They get their name from their rugged, rock-like appearance. Mary Berry’s version uses self-raising flour for extra lift and a touch of spice for added warmth. The result is a soft, crumbly treat that’s both nostalgic and satisfying.
Self-raising flour – 225g
Baking powder – 1 tsp
Butter (cold, diced) – 125g
Caster sugar – 75g
Mixed dried fruit – 150g
Mixed spice or cinnamon – ½ tsp (optional)
Egg – 1 large
Milk – 2–3 tbsp
Demerara sugar – for sprinkling (optional)
Preheat the oven to 200°C (180°C fan) / 400°F. Line a baking tray with parchment paper or lightly grease it.
In a large bowl, add self-raising flour and baking powder. Stir well, then rub in the cold diced butter with your fingertips until the mixture resembles breadcrumbs.
Stir in caster sugar, mixed spice, and dried fruit. Mix lightly to distribute evenly throughout the flour mixture.
In a small bowl, beat the egg with 2 tablespoons of milk. Pour this into the dry ingredients and mix lightly with a fork until a stiff, slightly sticky dough forms. Add a touch more milk if the mixture feels too dry.
Using two spoons, drop rough heaps of the mixture onto the prepared tray. Don’t smooth them out — their rugged look gives them their name. Space them apart as they’ll expand slightly while baking.
Sprinkle with demerara sugar for a golden, crunchy top.
Bake for 15–18 minutes, or until the rock cakes are golden brown and firm to the touch.
Transfer to a wire rack to cool slightly. Enjoy warm or at room temperature with butter or a cup of tea.
Find it online: https://maryberrycooks.co.uk/mary-berry-rock-cakes/