Mary Berry Rock Cakes
Calories: 210.11|Fat: 8.54|Carbohydrates: 31.76|Protein: 3.03
| 25 minutes
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This Mary Berry Rock Cakes recipe reminds me of my childhood—the first buns I ever baked. Deliciously crusty and topped with raisins, they vanish before they even have a chance to cool.
These Mary Berry Rock Cakes are light scone-like buns, crumbly tea-time favourite. They’re lovely while they are still warm from the oven and so fun and easy to make. Let the kids enjoy the baking too.
Why you’ll like it
Mary Berry Rock Cakes or Rock Buns are a BREEZE to make. 25 minutes tops and you’re already DUNKING them in tea. Their crumbly crust topped with raisins is hard to resist especially when freshly baked from the oven. At home, we don’t even give them the time to cool off.
This recipe is easy to remember and so VERSATILE! You can add vanilla or cinnamon, cranberries, dress it with white chocolate or turn them into coconut rock cakes or Jam Buns.
IN SHORT:
- A breeze to make (25 minutes).
- Turn quickly into something else – much like the Chameleon of baked goods!
- Delicate crumbly sandy texture.
- The taste of currants with every bite.
Tips & Tricks for Rock Cakes (Mary Berry)
Here are some refined tips and tricks for making Mary Berry’s Rock Cakes:
- Texture Adjustment: If the mixture appears too dry, incorporate a little extra milk gradually until you achieve the desired consistency. This ensures the dough holds together well without being overly crumbly.
- Even Sizing: Try to shape your rock cakes into similar sizes to ensure they bake evenly. Using an ice cream scoop or spoon can help you portion the dough evenly.
- Checking Doneness: Keep an eye on the rock cakes towards the end of the baking time. They should be golden brown on top and firm to the touch when gently pressed.
Variations for Old-Fashioned Rock Cakes
- Wholemeal: Experiment with using wholemeal self-raising flour for wholesome rock cakes.
- Orange Zest: Infuse orange zest into the rock cake mixture and include a combination of milk and dark chocolate chips.
- Gingerbread Rock Cakes: Include a teaspoon of ground ginger and a pinch of nutmeg for a spiced, gingerbread-inspired version.
- Spice Up: Enhance the milk and egg mixture with a touch of vanilla extract and add a hint of cinnamon to the sugar and filling.
- Dress with White Chocolate: Replace the traditional dried fruits with a mix of tart cranberries and sweet white chocolate.
- Add Crunch: Combine dried fruit with chopped nuts like pecans or hazelnuts for a combination of textures and flavours.
- Shredded coconut: Mix in shredded coconut to the batter for a tropical twist and added chewiness.
Storage Instructions for Mary Berry Rock Cakes
Preserve the freshness of rock cakes by wrapping them securely in foil or placing them in an airtight container; they’ll maintain their quality for up to 3 days.
- Storage: Store any leftover rock cakes in an airtight container once they have completely cooled. They should stay fresh for a few days, but you can freeze them for longer storage.
- Freezing: For longer storage, freeze them—similar to scones—for up to 3 months. Wrap them in foil and store them in a freezer bag with a zipper top. When ready to enjoy, either reheat them in a low oven or thaw them in the refrigerator overnight.
What to Serve With Mary Berry Rock Cakes
Mary Berry Lemon Curd Recipe
Check out this recipe
Apple Curd Recipe
Check out this recipe
Mary Berry Raspberry Jam
Check out this recipe
Health Info
- Calories: 210.11
- Sugar: 15.65
- Sodium: 89.81
- Fat: 8.54
- Carbohydrates: 31.76
- Fiber: 1.54
- Protein: 3.03
Mary Berry Rock Cakes Recipe
Fat: 8.54|Carbohydrates: 31.76|Protein: 3.03
Description
This Mary Berry Rock Cakes recipe reminds me of my childhood—the first buns I ever baked. Deliciously crusty and topped with raisins, they vanish before they even have a chance to cool.
Ingredients
- 225 g (8 oz) flour self-raising
- 2 tsp baking powder level teaspoons
- 100 g (4 oz) butter softened
- 50 g (2 oz) sugar granulated
- 100 g (4 oz) dried fruit mixed
- 50 g (2 oz) currants
- 1 large egg
- 1 tbsp milk
- demerara sugar for sprinkling
Instructions
- Pre heat the oven to 200°C or to 180°C with fan. Lightly grease 2 baking trays.
- Add the flour and baking powder into a large bowl.
- Add the butter and rub in with your fingertips until the mixture becomes breadcrumbs.
- Stir in the sugar and fruit. Mix well until they're combined evenly.
- Beat the egg and milk together in a small bowl and add to the fruity mixture.
- Add a little milk, if the mixture is too dry.
- Shape the mixture into about 12 rock cakes and place on the baking tray.
- Sprinkle generously with demerara sugar.
- Bake in the pre-heated oven for about 15 minutes or until until they become golden brown at the top.
- Cool on a wire rack.
FAQs
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After trying various other recipes I think I found the easiest and the best tasting of them all. My kids rate it ten out of ten.
I must agree with you here! I always try to upload my favorite version for myself and others who like my blog! However, sometimes I feel like experimenting and find a way how to improve the taste or the time it takes to prepare 🙂 That’s why I find up revising my recipes from time to time.
These rock cakes were a hit with my kids! Unfortunately, I couldn’t try them. Have you tried them with gluten free flour?
Ohh, thank you! Hope you can taste them next time. For gluten-free swap the self-raising flour with the gluten-free all-purpose flour plus add a teaspoon of baking powder and 1/4 teaspoon salt.