Rock Cakes

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The ‘rock’ in rock cakes should apply to the rough appearance only. This mixture is a rich one and the cakes should be light and crumbly. Another time try them with chopped dates, currants or mixed peel in place of the sultanas.


  • 225 g/8 oz self-raising flour
  • ¼ level teaspoon salt
  • pinch mixed spice
  • 75 g/3 oz butter
  • 75 g/3 oz castor sugar
  • 75 g/3 oz sultanas
  • 1 large egg
  • 2 tablespoons milk
  • demerara sugar


    Sift the flour, salt and mixed spice into a basin. Add the butter cut in pieces and rub into the flour. Add the sugar and sultanas and mix. Lightly mix the egg and milk and pour into the centre of the ingredients. Using a fork mix to a rough dough. The mixture should be fairly firm.

    Pile the mixture into twelve rough heaps on greased baking trays, not too close together, since they flatten out slightly on baking. Sprinkle a little demerara sugar on the top of each one. Place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake for 10–15 minutes, or until lightly browned. Loosen the base of each with a palette knife and cool on a wire tray.