Mary Berry Rock Cakes Recipe

This crumbly, golden Mary Berry Rock Cakes recipe is made with mixed dried fruit, butter, and self-raising flour, and ready in just 25 minutes. The rough, craggy tops turn crisp while the inside remains tender and fluffy. I love how quickly these come together for unexpected guests.

Why This Classic Works

I used to find rock cakes a bit dry until I tried this method. The secret lies in the ‘rubbing in’ technique, which coats the flour in butter to create a short, tender crumb rather than a tough dough.

My first attempt failed because I added too much milk, causing them to spread into flat cookies. I learned that keeping the mixture stiff and craggy is essential for that signature rock-like appearance and texture.

Mary Berry Rock Cakes Ingredients

• 225g Self-raising flour
• 2 level tsp Baking powder
• 100g Unsalted butter, cubed and softened
• 50g Granulated sugar
• 150g Mixed dried fruit (sultanas, currants, candied peel)
• 1 Large egg
• 1 tbsp Milk
• Demerara sugar, for sprinkling

How To Make Mary Berry Rock Cakes

1. Preheat Oven: Preheat your oven to 200°C (180°C Fan) and line two baking trays with parchment paper to prevent sticking.
2. Rub In Butter: Measure the self-raising flour and baking powder into a large bowl, then add the butter cubes and rub them in with your fingertips until the mixture resembles fine breadcrumbs.
3. Add Dry Ingredients: Stir in the granulated sugar and mixed dried fruit, ensuring the fruit is evenly distributed throughout the flour mixture.
4. Mix Dough: Beat the egg and milk together in a small jug, then pour into the dry ingredients and mix to form a very stiff, lumpy dough.
5. Shape Buns: Spoon heaps of the mixture onto the baking trays, keeping them rough and rustic rather than smoothing them out, and sprinkle generously with demerara sugar.
6. Bake: Bake for 15 minutes until the cakes are golden brown and firm to the touch, then transfer to a wire rack to cool slightly.

Recipe Tips

• Keep it stiff: The dough must be stiff enough to stand up on the tray; if it is too wet, the cakes will flatten during baking.
• Don’t overmix: Once you add the liquid, mix only until combined to ensure the texture remains light and crumbly rather than tough.
• Rough is better: Do not try to make these neat; the jagged peaks catch the heat and become deliciously crisp, which is the hallmark of a good rock cake.

What To Serve With Rock Cakes

These cakes are best enjoyed while still warm from the oven, split open and spread with a little salted butter. They also pair beautifully with a hot mug of English breakfast tea for a traditional afternoon treat.

How To Store

Store the cooled rock cakes in an airtight container at room temperature for up to three days. They can also be frozen for up to one month and refreshed in a warm oven before serving.

FAQs

Why did my rock cakes spread?
This usually happens if the butter was melted instead of rubbed in, or if too much milk was added. The dough should be stiff and able to hold its shape.

Can I use plain flour?
Yes, you can use plain flour, but you must increase the baking powder to 3 level teaspoons to ensure they rise properly.

Can I vary the fruit?
Absolutely, you can swap the mixed fruit for glacé cherries, chopped apricots, or even chocolate chips, provided you keep the total weight the same.

Nutrition

• Calories: 185 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrate: 28g
• Protein: 3g

Try More Recipes:

• Mary Berry Mixed Berry Crumble Cheesecake Recipe
• Mary Berry Cupcakes Recipe
• Mary Berry Dorset Apple Cake