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Mary Berry Rock Cakes Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • Self-raising flour – gives lift without drama
  • Cold butter – cubed straight from the fridge
  • Caster sugar – fine sweet, and polite
  • Mixed dried fruit – raisins currants, sultanas… chaos encouraged
  • Egg – binds everything together
  • Milk – just enough to bring the dough together
  • Ground cinnamon or mixed spice optional – subtle warmth, very cozy
  • A pinch of salt – because sweet needs balance too

Instructions

  • Preheat your oven to 200°C (180°C fan).
  • Line a baking tray with parchment. Don’t skip this step—cold ovens ruin vibes and cakes.
  • Rub the butter into the flour.
  • Use your fingertips and work quickly until it looks like coarse breadcrumbs.
  • Tip: If it looks sandy, you’re doing it right.
  • Stir in sugar, dried fruit, spice, and salt.
  • Mix evenly so no cake gets all fruit or zero fruit. Equality matters.
  • Beat the egg and add it to the bowl.
  • Stir gently. Things will look messy. That’s normal—rock cakes thrive on chaos.
  • Add milk a little at a time.
  • You want a soft but not sticky dough. Stop before it turns gloopy.
  • Scoop rough mounds onto the tray.
  • Use two spoons. Don’t smooth the tops—those rugged peaks are the signature look.
  • Bake for 15–20 minutes.
  • They’re done when golden on top and firm underneath.
  • Cool slightly… or don’t.
  • Warm rock cakes are elite-tier comfort food.