Rock cakes

Name: Rock cakes
Yield: Makes Twenty-Four
Cuisine: Northern Europe
Ingredients: 100 g (4 oz) butter; 100 g (4 oz) demerara sugar; 225 g (1½ lb) self-raising flour; 175 g (6 oz) sultanas and currants mixed; 175 g (6 oz) sultanas and currants mixed; 50 g (2 oz) chopped peel; 1 egg; 150 ml (¼ pint) milk

Preparation info

Makes
Twenty-Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Surely nobody but the British could give something as delicious as these quickly made little rounds of sugary, curranty crumble a title as prosaic as ‘rock cakes’; but eat them the day they are made or they will begin to deserve the name.

Ingredients

100 g (4 oz) butter
100 g (4

Europe
United Kingdom
Cake
Vegetarian

Method

Grease and flour two baking sheets and preheat the oven to 190°C, 375°F, Gas Mark 5.

Cream butter and sugar briefly, add the remaining ingredients, mix well and heap in little rough mounds on the baking sheets.