- Set the oven to 200 C / fan oven 180 C / Gas Mark 6
- Grease a large baking sheet.
- Sieve the flour, baking powder and mixed spice into a bowl.
- Add the butter and rub into the flour until the mixture resembles breadcrumbs.
- Add the sugar and the fruit, stir and then add the egg and milk and mix to form a dough.
- Spoon rough, golf ball-sized mounds of the mixture onto the baking tray. The mixture should make approximately 16 cakes.
- Sprinkle each mound with a little Demerara sugar.
- Bake in the oven for roughly 10 minutes, until light brown. Check after 7 minutes and rotate the baking tray if necessary to give an even colour to all the cakes.
- Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
- Rock cakes are best eaten on day of baking.
Rock cakes
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Ingredients
Rock cakes are a traditional British tea-time treat. These small fruit cakes are super easy to make so are great for a fun family project.
- 225g self-raising flour
- 1 rounded tsp baking powder
- 1 level tsp mixed spice
- 100g soft butter
- 50g Demerara sugar (plus extra for sprinkling)
- 50g raisins
- 50g currants
- 25g mixed peel
- 1 RSPCA Assured egg, beaten
- 1 tbsp RSPCA Farm Assured milk
