Ingredients
Scale
- 225 g (2 Cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 75 g (â…“ Cup) unsalted butter, cold & cubed
- 75 g (â…“ Cup) granulated sugar
- 100 g (¾ Cup) mixed dried fruit (raisins, sultanas, currants)
- 1 large egg
- 2–3 tbsp milk
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- Cut in butter with your fingers until mixture resembles coarse crumbs.
- Stir in sugar and dried fruit.
- Beat egg with milk, then stir into dry ingredients until just combined.
- Turn dough onto floured surface, shape into two rough mounds (each ~8 cm wide).
- Place on baking sheet, leaving space between. Brush with milk.
- Bake 15–18 minutes until golden and firm to touch.
- Cool 5 minutes on sheet, then transfer to a wire rack. Dust lightly with powdered sugar before serving.
Notes
- Rather than smooth, embrace the lumpy, rustic look—it’s part of the charm!
- For extra authenticity, bake in a cast-iron skillet or on a wooden board for serving.
- Dough may seem dry—don’t overwork; add milk sparingly.
- Makes 2 generous cakes or 4 small ones.
- Prep Time: 10 min
- Cook Time: 18 min
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rock cake
- Calories: 215 kcal Kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
