Rock Cake Recipe
Rock cakes may not look that amazing but they are the taste of my childhood - Often I'd come home from school to a house that smelt of baking and a pile of warm rock cakes - They're a favourite in our house
Servings: 12 cakes
Ingredients
- 400 g Self raising flour
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 150 g margarine
- 150 g caster sugar
- 200 g dried fruit - currants/sultanas/mixed peel/glace cherries/cranberries etc
- 2 eggs
- milk - see method
Instructions
- Grease 2 baking sheets and preheat oven to 200C/400F/Gas 6
- Sift the flour, salt and nutmeg into a bowl. Rub in the margarine until it looks like breadcrumbs.
- Stir in the sugar and dried fruit.
- Crack the eggs into a measuring jug and beat lightly. Add milk until the total liquid is 200ml. Add the liquid to the dry ingredients a little at a time and mix with a fork. The mixture is the correct consistency when the fork can stand upright in it! You may have some milky egg mixture left over - Don't worry, it's not needed.
- Dollop the mixture into rocky heaps on the baking sheets leaving space between them.
- Bake for 15-20 mins until lightly browned. Cool on a wire rack.