Rock cakes with jam, nutella, honey or even fruit yoghurt – perfect for a midday snack.
By Trisha Jones
This is another nostalgic (and lazy) bake. Back in school we used to have home economics lessons aka cooking and rock cakes were always a recurring theme. They were what our teacher considered easy, but many of us, at the age of 12, were simply at a loss. Too busy gossiping about what we would wear to the school disco and paying no attention to how long they had been in the oven, they came out like actual rocks. Grey and inpenetratably solid. MMmmmm. 
Luckily, since the age of 12, I have perfected the art a bit more. I am not a fan of completely scruffy looking rock cakes, so this is my slightly neater … more “uptight” version. They go really well with some thick berry jam – in fact they go pretty well with anything sweet. Slap some nutella / honey / even fruit yoghurt on it and it will be a dream. And MAPLE SYRUP. Add some maple syrup to some jam and whack it on… you will literally hear a choir singing a melody on your tastebuds. LITERALLY (but not really).
Also – I have recently bought a jar of fluff. My friend Mark used to eat the stuff out of the jar with a spoon and I only bought it for some frosting… but I have to say, it gives me the heeby jeebies to think about spreading it on bread. Isn’t too sticky? Anyway, any advice on how to use fluff as a spread with the greatest effect would be much appreciated.
Rock Cakes with Jam
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
These little cakes are perfect for a midday snack.
Enjoy them with jam, Nutella, honey, or even fruit yogurt!
Ingredients
- 1 cup (227 g) self-raising flour
- 1/3 cup (75 g) caster sugar
- 1 tsp baking powder
- 1 cup (180 g) butter cubed
- 1 cup (150 g) raisins or sultanas
- 1 free-range egg
- 1 tbsp milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 356°F (180°C) and line a baking tray with greaseproof paper.
- Add the flour, sugar, and baking powder to a bowl and mix. Rub in the cubed butter until it looks like breadcrumbs, then add in the sultanas or raisins.
- In a separate bowl, beat the egg, vanilla extract, and milk together.
- Add the wet mixture to the dry mixture and stir with a spoon until it just comes together as a thick, lumpy dough. Add a teaspoon more milk if needed.
- Use a biscuit pastry cutter to cut the pastry into equal sizes and place them with space between on the baking tray. They will flatten.
- Bake for 15 minutes, until golden on the outside.
- Allow to cool on a wire rack.
Notes
- For easier mixing, use cold butter straight from the fridge.
- If the dough is too dry, add a little extra milk, one teaspoon at a time.
- Store cooled rock cakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
What makes rock cakes different from scones?
Rock cakes are dropped onto the baking sheet rather than rolled and cut, giving them a rough, craggy surface. They’re also denser and less rich than scones, with dried fruit mixed through the dough.
Can I use any jam for serving, or is there a traditional choice?
Strawberry or raspberry jam are the most traditional pairings with rock cakes. Serve the jam on the side for spreading rather than baking it into the cakes, which can cause the tops to burn.
How do I know when rock cakes are done baking?
They should be golden brown on top and firm to a light touch. The bases should sound hollow when tapped. Overbaking dries them out quickly, so check them a few minutes before the suggested time.
Fluff is amazing on bread! If you’ve never had a peanut butter and fluff sandwich on squishy white sandwich bread, you are missing out. Sounds juvenile, still tastes incredible as an adult..