Mary Berry's Rock Cake Recipe

If you are looking for a simple and delicious treat to make at home, why not try rock cakes? Rock cakes are a type of drop scone that are easy to whip up with basic ingredients. They are crunchy on the outside and soft and fruity on the inside. They are perfect for a snack, or a teatime treat.

Rock cakes originated in Britain and were popular during World War II, when food rationing made other baked goods difficult to make. They are called rock cakes because of their rough appearance, but they are not hard or dry like rocks. They are actually moist and tender, thanks to the butter and egg in the batter.

One of the best things about rock cakes is that you can customize them with your favourite dried fruits and nuts. You can use raisins, sultanas, cherries, cranberries, apricots, dates, walnuts, almonds, or whatever you have on hand. You can also add some spices like cinnamon, nutmeg, or mixed spice for extra flavour.

In this blog post, I will share with you a recipe for rock cakes from Mary Berry, one of the most famous and beloved British bakers. She is known for her classic and fool proof recipes that always turn out great. Her rock cakes are no exception. They are light, fluffy, and packed with fruit. They are also very easy to make and only take 15 minutes to bake.

Here is the recipe for Mary Berry's rock cakes (makes 12 cakes):

Ingredients:
225g (8oz) Self-raising flour.
2 level teaspoon baking powder.
100g (4oz) softened butter (unsalted).
50g (2oz) granulated sugar.
100g (40z) mixed dried fruit.
50g (2oz) currants.
1 large egg.
1 tablespoon milk.
demerara sugar for sprinkling.

Preparation and Cooking:
1. Pre-heat the oven to 200°C/Fan 180°C/Gas 6. Lightly grease 2 baking trays.
2. Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit.
3. Beat the egg and milk together and add to the fruity mixture. If the mixture is too dry, add a little more milk. Using 2 teaspoons, shape the mixture into about 12 rough mounds on the prepare baking trays. Sprinkle generously with demerara sugar.
4. Bake in the pre-heated oven for about 15 minutes or until a pale golden brown at the edges. Cool on a wire rack.

Enjoy your rock cakes with a cup of tea or coffee or store them in an airtight container for up to 3 days. You can also freeze them for up to a month and reheat them in the oven before serving.

I hope you liked this recipe and will give it a try soon. Let me know how yours turned out in the comments below!

About Baker Mary Berry

Mary Berry is a British baker, author, and television personality. She is best known for her role as a judge on the popular baking show The Great British Bake Off. She has written over 70 cookbooks and received many awards for her contributions to the culinary world. She is also a patron of several charities and causes, such as Child Bereavement UK and the National Gardens Scheme.