100 g (3 1/2 oz) demerara or granulated sugar, plus extra for sprinkling
1 teaspoon grated orange rind (optional)
125 g (4 oz) mixed dried fruit
50 g (2 oz) mixed peel or chopped glacé cherries, or extra mixed dried fruit
1 large egg, beaten
3–4 tablespoons milk
Preheat the oven to 180°C (350°F), Gas Mark 4, and line a baking sheet with baking paper. Place the flour, baking powder and mixed spice in a food processor with the butter and pulse until the mixture resembles fine breadcrumbs. Tip into a large bowl, then stir in the sugar, orange rind, if using, dried fruit and mixed peel.
Pour in the beaten egg and add enough milk to bind the mixture to a soft, slightly sticky dough.
Use 2 forks to make 8 rock-like mounds of the mixture on the prepared baking tray. Sprinkle with a little extra sugar and cook in the preheated oven for 18–20 minutes, until the rock cakes are golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool a little before serving.