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Mary Berry Rock Cakes Recipe

Mary Berry Rock Cakes

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.

Ingredients

  • 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)

Instructions

Step 1: Preheat the oven and prepare your tray

Preheat the oven to 200°C (180°C fan) / 400°F. Line a baking tray with parchment paper or lightly grease it.

Step 2: Combine dry ingredients

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.

Step 3: Add sugar and fruit

Stir in caster sugar, mixed spice, and dried fruit. Mix lightly to distribute evenly throughout the flour mixture.

Step 4: Mix wet ingredients

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.

Step 5: Shape the cakes

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.

Step 6: Add topping (optional)

Sprinkle with demerara sugar for a golden, crunchy top.

Step 7: Bake until golden

Bake for 15–18 minutes, or until the rock cakes are golden brown and firm to the touch.

Step 8: Cool and serve

Transfer to a wire rack to cool slightly. Enjoy warm or at room temperature with butter or a cup of tea.