Mary Berry Rock Cakes are made with self-rising flour, margarine, granulated sugar, sultanas, an egg, and milk. This easy Mary Berry Rock Cakes recipe creates a tasty treat that takes about 25 minutes to prepare and can serve up to 12 people.
This Rock Cakes Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Rock Cakes Ingredients
- 2 cups (8 oz/225g) self-rising flour
- ½ cup (4 oz/114g) margarine, from fridge
- ¼ cup (2 oz/50g) granulated sugar
- 1½ cups (8 oz/225g) sultanas
- 1 large egg
- About 1 tbsp milk
- About 2 tbsp (1 oz/25g) demerara sugar
How To Make Mary Berry Rock Cakes
- Preheat the Oven: Set your oven to 400°F (Convection 350°F). Grease two large baking sheets generously.
- Prepare the Mixture: Measure the flour into a large bowl. Rub in the margarine until it resembles fine breadcrumbs.
- Add Ingredients: Mix in the sugar and sultanas. Stir in the egg and milk, blending into a stiff mixture. Add more milk if the mixture is too dry.
- Shape and Bake: Using two teaspoons, form 12 rough mounds on the baking sheets. Sprinkle with demerara sugar. Bake for about 15 minutes, until the edges are pale golden brown.
- Cool: Lift the rock cakes off the baking sheets with an offset spatula and cool on a wire rack.
Recipe Tips
- Keep Margarine Chilled: Ensure the margarine is from the fridge to easily rub into the flour and achieve a crumbly texture.
- Mix Quickly: Combine ingredients quickly to avoid overworking the dough, which can make the cakes tough.
- Add Milk Gradually: Start with 1 tablespoon of milk and add more only if needed to avoid a too-wet mixture.
- Shape Rough Mounds: Use two teaspoons to form rough mounds rather than smoothing them out for the classic rock cake look.
- Check for Doneness: Bake until the edges are pale golden brown; they should firm up as they cool on the wire rack.
What To Serve With Rock Cakes?
These crumbly rock cakes pair well with tea, coffee, milk, or hot chocolate. They also can be enjoyed alongside fresh fruit, yogurt, or a light salad for a tasty snack.
How To Store Leftovers Rock Cakes?
- Refrigerate: Let the rock cakes cool completely to room temperature before transferring them to an airtight container. They can be refrigerated for up to 1 week.
- Freeze: Allow the rock cakes to cool completely before freezing. Place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Rock Cakes?
- In The Oven: Preheat your oven to 350°F (175°C). Place the rock cakes on a baking sheet and heat for about 5-7 minutes, until warmed through.
- In The Microwave: Place the rock cakes on a microwave-safe plate. Heat on medium power for about 20-30 seconds, checking to ensure they don’t become too dry.
Mary Berry Rock Cakes Nutrition Facts
Serving Size: 1 rock cake (12 servings total)
- Calories: 183
- Total Fat: 7.9g
- Saturated Fat: 2.8g
- Cholesterol: 36mg
- Sodium: 130mg
- Potassium: 160mg
- Total Carbohydrate: 27.3g
- Dietary Fiber: 1.1g
- Sugars: 14.5g
- Protein: 2.6g
Mary Berry Rock Cakes Recipe
Description
Mary Berry Rock Cakes are made with self-rising flour, margarine, granulated sugar, sultanas, an egg, and milk. This easy Mary Berry Rock Cakes recipe creates a tasty treat that takes about 25 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 400°F (Convection 350°F). Grease two large baking sheets generously.
- Prepare the Mixture: Measure the flour into a large bowl. Rub in the margarine until it resembles fine breadcrumbs.
- Add Ingredients: Mix in the sugar and sultanas. Stir in the egg and milk, blending into a stiff mixture. Add more milk if the mixture is too dry.
- Shape and Bake: Using two teaspoons, form 12 rough mounds on the baking sheets. Sprinkle with demerara sugar. Bake for about 15 minutes, until the edges are pale golden brown.
- Cool: Lift the rock cakes off the baking sheets with an offset spatula and cool on a wire rack.
Notes
- Keep Margarine Chilled: Ensure the margarine is from the fridge to easily rub into the flour and achieve a crumbly texture.
- Mix Quickly: Combine ingredients quickly to avoid overworking the dough, which can make the cakes tough.
- Add Milk Gradually: Start with 1 tablespoon of milk and add more only if needed to avoid a too-wet mixture.
- Shape Rough Mounds: Use two teaspoons to form rough mounds rather than smoothing them out for the classic rock cake look.
- Check for Doneness: Bake until the edges are pale golden brown; they should firm up as they cool on the wire rack.
Mary Berry Rock Cakes Recipe