Despite the rather unprepossessing name, Rock Cakes (also known as Rock Buns) are a classic teatime or elevenses snack in the UK. I love these old-fashioned treats, which are a kind of cross between an extremely large biscuit and a scone. You may serve butter with rock cakes, but typically they are served plain, and I like them best that way. If you’re a fan of Yorkshire’s ‘fat rascals,’ then you’ll be pleased to learn that rock cakes are very similar.

Rock cakes are meant to be hearty snacking fare and are perfect to serve after a long walk on a cold day (or stuff one in your pocket for an informal picnic outdoors). They only require one egg and are quite a good ‘store cupboard’ recipe, as most ingredients are readily found knocking about on the back shelf.

Rock Cakes Recipe

Ingredients:

225g plain flour

2 tsps baking powder

110g butter, cubed

100g soft brown sugar

80g raisins

80g sultanas

80g glace cherries, washed, dried and halved

1/2 tsp mixed spice

1/2 tsp cinnamon

1 large egg, beaten with 2 tsps milk

Method:

Preheat oven to 180 C (160 C fan). Line large baking sheet with baking paper.

Sift the flour, spices and baking powder together and place in food processor. Add in cubed butter, and process until fine breadcrumbs consistency (this can also be done by hand). Pour the mixture into a large bowl and mix in the brown sugar and cherries and dried fruit, stirring well. Then add in the beaten egg and milk mixture, and bring all together with your hands to make a slightly sticky ball of dough (if too dry and crumbly add a little bit more milk, but don’t make it too wet).

Shape into 9 rock cakes (craggy looking is perfect) and place on lined baking sheet. Bake in pre-heated oven for 15-20 mins, until the cakes are beginning to turn golden brown. Allow to cool on wire rack, and then serve plain or with butter and cups of tea!