Rock Cakes



  • 250 g (9 oz/2 cups) self-raising flour
  • 90 g ( oz) unsalted butter, chilled and cubed
  • 115 g (4 oz/½ cup) caster (superfine) sugar
  • 95 g ( oz/½ cup) mixed dried fruit
  • ½ teaspoon ground ginger
  • 1 egg
  • 60 ml (2 fl oz/¼ cup) milk


  1. Preheat the oven to 200°C (400°F/Gas 6). Grease two baking trays.
  2. Sift the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, fruit and ginger.
  3. Whisk the egg into the milk in a bowl, add to the dry ingredients and mix to a stiff dough. Drop rough heaps of the mixture, about 3 tablespoons at a time, onto the prepared trays. Transfer to the oven and bake for 10–15 minutes, or until golden. Remove from the tray and cool on a wire rack.