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
Course Afternoon Tea, Dessert, Snack
Cuisine British
Keyword baking, cake
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12cakes
Ingredients
400gSelf raising flour
1/2tspsalt
1/2tspground nutmeg
150gmargarine
150gcaster sugar
200gdried fruit - currants/sultanas/mixed peel/glace cherries/cranberries etc
2eggs
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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.