Mary Berry Rock Cakes Recipe

I’ll be honest—rock cakes weren’t exactly love at first bake. My first batch turned out like little bricks. Dry, overly sweet, and somehow too tidy-looking. Not the rugged, charming little nubbins I remembered from my gran’s biscuit tin.

But I couldn’t let it go. There’s something comforting about a good rock cake. Less fussy than a scone, more bite than a cookie, and full of that nostalgic “cup of tea and a chinwag” vibe.

So, I went back to Mary Berry’s original from Fast Cakes, and started tweaking. More sultanas, less milk, and—this was key—keeping the margarine properly chilled. The second batch? Golden, crumbly on the outside, soft inside, and exactly what I’d been chasing. Let me show you how I fixed it.

WHAT MAKES THIS RECIPE SPECIAL

Most rock cake recipes overdo the moisture. That’s where you lose the crumbly texture and end up with sad little lumps. Mary’s version is drier to start with, which feels wrong when you’re mixing it—but it works. The roughness of the dough gives you that signature rustic look, and the just-enough milk binds it without turning it gluey.

Also, margarine straight from the fridge. I tested it with room-temp once, thinking it might be easier to rub in. Nope. The mixture turned greasy, not crumbly.

INGREDIENTS + WHY THEY MATTER

• Self-Rising Flour – The built-in leavening gives just the right lift. I tried plain once with baking powder—it didn’t puff quite right.
• Cold Margarine – Makes for better rubbing in and keeps the dough light. Butter works too, but the flavour’s different—less classic.
• Granulated Sugar – Crunchier than caster, and balances the sultanas.
• Sultanas – I used 225g, same as Mary. Any less and you lose the fruitiness. Soak them if they’re dry.
• Large Egg – Helps bind everything. I used one straight from the fridge, no problem.
• Milk (just a splash) – Add cautiously. The dough should barely hold together.
• Demerara Sugar – For that lovely golden crunch on top. Don’t skip this—it makes the bake.

MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-Free: I tested with 2 tablespoons of yogurt + ½ teaspoon baking powder. Slightly softer inside, but held together well.
• Butter Instead of Margarine: Yes, but your cakes will be richer and a bit softer. I preferred marg for that old-school texture.
• Dried Fruit Mix: I tried one batch with mixed peel and dried cranberries—worked brilliantly for a Christmas-y twist.
• Gluten-Free: I swapped in a 1:1 GF blend with xanthan gum. Slightly more fragile, but still tasty.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rock cakes spread too flat	Dough was too wet	Add milk very slowly—1 tsp at a time
Dry, bland texture	Used old sultanas + no soak	Soak sultanas in warm water for 10 minutes
Too tough	Overmixed after adding egg	Mix just enough to combine, then stop

HOW TO MAKE MARY BERRY’S ROCK CAKES

1. Preheat your oven to 400°F (200°C) or 350°F (180°C) fan. Grease or line two large baking sheets.
2. In a large mixing bowl, rub cold margarine into the self-rising flour with your fingertips until the mixture looks like fine breadcrumbs.
3. Stir in the sugar and sultanas.
4. Beat the egg, then stir it into the bowl. Add 1 tablespoon of milk—only more if the mixture feels too dry. You want a stiff, clumpy dough.
5. Use two teaspoons to drop rough, craggy mounds onto the baking sheets. Don’t flatten—imperfection is the look.
6. Sprinkle with demerara sugar. Bake for 12–15 minutes until just golden on the edges.
7. Let them sit for 2 minutes on the tray, then lift gently to a rack to finish cooling.

TIPS FROM MY KITCHEN

• I always soak the sultanas for 10 minutes if they feel leathery—it plumps them up beautifully.
• Use old-school metal baking trays. My silicone one made them spread oddly.
• Don’t be tempted to smooth the mounds—rough texture equals rock cake charm.
• I keep my margarine in the coldest fridge drawer just for bakes like this.

STORAGE + SERVING

• Stays fresh: 4–5 days in an airtight tin. Not the fridge—it dries them out.
• Freezer: Yes. Freeze once cooled, then reheat in a warm oven for 5 minutes. Holds texture well.
• Pair with: Strong black tea, milky coffee, or a dollop of clotted cream if you’re feeling cheeky.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can—but the texture will be richer and slightly softer. If you want the classic crumb, stick with marg.

Q: Why are my rock cakes spreading flat?
A: Too much milk, or overmixed dough. The mixture should be stiff—not pourable.

Q: Can I make these without eggs?
A: Yes. I’ve tested with yogurt and baking powder. Slightly cakier inside, but still works.

Q: Do I need to soak the sultanas?
A: If they feel dry or hard, absolutely. A 10-minute soak in warm water makes a big difference.