Blueberry and Cranberry Rock Cakes

Blueberry and Cranberry Rock Cakes 

Rock Cakes are quick and simple to make, but many get them wrong, overcooking so they are like stones or under-cooking at the wrong temperature so the outside is brown but the inside is uncooked. They should be similar in texture to scones but with a crisper outside and shaped like a pile of rocks. Often flavoured with spices they can be plain or with dried fruit added. Some sprinkle with sugar for an extra crisp outside. In the 70's it was popular to add a glace cherry on top of each rock cake  :)

Tip - Heat the oven to the correct temperature before adding the rock cakes this helps to avoid the over/ under cooking problems.

Best served warm with a little butter.

Heat the oven to 200C/400F/Gas Mark6

Ingredients

• 8oz/ 200grams plain flour
• 1 teaspoon baking powder
• 3oz/ 75grams butter
• 2 heaped tablespoons caster sugar
• 1 egg, well beaten
• 2-3 tablespoons milk
• 1/2 teaspoon Mixed spice (or depending on dried fruit used change mixed spice to cinnamon or ginger)

If you want to add dried fruit you can add approximately 3 oz/ 75grams (traditionally currants or sultanas but I don't like them so often use dried apricots, blueberries or cranberries)

I used approximately 2 tablespoons each of dried blueberries and dried cranberries

Method

Sieve the flour, mixed spice, sugar and baking powder into a large baking bowl.

Add the softened butter and rub together with fingertips (I use this pastry blender makes quick work of blending the butter with the flour) until this pasty the mixture resembles fine breadcrumbs.

Add dried fruit and blend together.

Add the egg and 2 tablespoons of the milk, mix to create a stiff dough. If the mixture is to dry add another tbsp of milk, I do make my rock cake mix slightly wetter (I just prefer the texture that way) so tend to use the full 3 tablespoons  

Pile approximately 1 tablespoon of the mixture into heaps on to a greased baking tray. I used Yorkshire pudding trays the mixture made 8 rock cakes
 





Bake for 15-20 minutes until golden brown
Serve warm cut in half and butter.







This post is linked to:
Sweets for Saturday

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