Easy Rock Cakes (Rock Buns)
You could change the mixed dried fruits with chocolate chips.
Whether you call them Rock Cakes or Rock Buns, this recipe is easy to make and is a great one to start your baking journey, or if, like me, you are trying to get back into baking again after a particularly sad and stressful time
They have a scone-style texture and are best eaten on the day they are made. You could replace the dried fruit with chocolate drops and omit the spices.
Some people eat them as they are, while others, including me, occasionally eat them spread with a little butter. Either way, I hope you give them a try.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.
Self-raising Flour - This contains a raising agent that allows the rock buns to rise a little
Pinch of salt - only use what you can hold between your index finger and thumb.
Ground Mixed spice - If you can’t get hold of mixed spice, use your favourite sweet spice such as cinnamon or nutmeg.
Unsalted butter (fridge cold - This makes it easier when rubbing in with the flour.)
Soft brown sugar- caster sugar is fine, although I find that brown sugar gives a much better flavour than white.
Mixed dried fruit such as currants, raisins and sultanas.
Chopped mixed peel - Try to get fresh mixed peel, which is much softer than tubs of peel which have been stored in your cupboard for months.
Medium sized egg - Free range and organic if possible
Milk - whole or semi-skimmed is fine
Demererar sugar (optional) for dusting.
Step by Step Instructions for Making Rock Cakes
Preheat the oven to 180deg Fan Assisted.
Line 2 baking trays with a sheet of baking parchment.
Step 1: In a large mixing bowl, mix together the flour, salt, sugar and spices. Using your finger tips, rub in the butter until you have fine breadcrumbs. Tip: adding the sugar at this stage helps to break up the butter
Step 2: Mix in the dried fruit and candied peel. Add the lightly beaten egg and milk, and mix everything together to form a firm dough.
Step 3: Spoon individual mounds of dough of equal size, approx 12, onto the baking trays.
Step 4: Bake in the centre of the oven for 12 - 15 mins or until baked with a nice golden colour. TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.
Take out of the oven and dust with Demerara sugar while still warm. Leave to cool.
Rock cakes are best eaten on the day they are made. But will keep for a couple of days in an airtight container.
Storage
Room Temp - Keep in an airtight container
Freeze - This is not something I have tried, but you could try freezing the dough in individual portions. You will need to bake them for a few extra minutes.
Tips
TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.