Meals and Courses

Traditional Fruity Rockcakes

cook 30 mins
  • 250 g (8 oz) self-raising flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 125 g (4 oz) unsalted butter, softened
  • 100 g (3 1/2 oz) demerara sugar, plus extra for sprinkling (optional)
  • 1 teaspoon grated orange rind
  • 100 g (3 1/2 oz) sultanas
  • 75 g (3 oz) currants
  • 50 g (2 oz) mixed peel or chopped glacé cherries
  • 1 large egg, lightly beaten
  • 3–4 tablespoons milk
  • Line a large baking sheet with nonstick baking paper. Sift the flour, baking powder and spices into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar, orange rind, sultanas, currants and mixed peel or cherries. Pour in the egg, adding enough of the milk to form a soft, slightly sticky dough.
  • Drop 10–12 mounds of the mixture on to the prepared baking sheet so that they resemble rocks and sprinkle with a little extra sugar, if using.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden. Transfer to a wire rack to cool slightly, then serve warm.
Like This? Try These
More on Food