This rock cakes mary berry recipe is absolutely divine.
Rock cakes got their name from their rough rock-like surface. They were popular during WWII in order to help ration sugar and eggs. They’re harder and less sweet than cake, and are the perfect companion for a cup of tea.
In Britain you’ll find so many different iterations of the humble rock cake. However, most traditional recipes include dried fruit for sweetness. This rock cakes recipe by Mary Berry includes currants, mixed spice and nutmeg.
This recipe is very close to the traditional rock cakes, though perhaps with more sugar. Since we’re not rationing sugar, I wanted to make these biscuits as delicious as possible. I like to serve this Mary Berry rock cake recipe for breakfast, tea time or as an evening dessert.
Customizing Rock Cakes Mary Berry Recipe
Mary Berry is a British treasure, known for her cookbooks and television appearances. Her cookbook Mary Berry’s Baking Bible is filled with her take on traditional British baking recipes. She’s known as the “queen of cakes” for a reason.
This rock cakes recipe appears in her Baking Bible, almost as it does here. I have tweaked a few ingredients for my own tastes. For instance, this recipe includes mixed spices and nutmeg, which isn’t in the original. I also described my own way of doing it.
To follow Mary Berry’s recipe exactly, you can find it in her cookbooks here.
Rock Cakes Mary Berry Recipe
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Preheat the Oven
Heat oven to 425°F. Set up your baking trays by lining them with parchment paper.
- Sift Flour
Sift the self-rising flour and baking powder into a large bowl. This helps get rid of any lumps.
- Add Butter
Mix the butter with the flour and baking powder, using an electric mixer or your hands. Do not blend the butter completely. The mixture is ready when the texture is similar to a coarse meal, or fine breadcrumbs.
- Mix the Rest of the Ingredients
Add the currants, dried fruit and sugar. Mix everything together evenly. Then, add the milk and egg to form a rough dough.
- Shape Dough
Use two spoons to shape the dough onto the baking tray. The surface of the cakes should be bumpy and rough, like a rock!
Sprinkle extra demerara sugar on top for texture.
Bake the rock cakes on a wire rack for about 15 minutes. When done, they should be crisp on the outside with golden brown edges.
Inspiration for This Rock Cakes Mary Berry Recipe
- This Mary Berry recipe keeps things traditional, but you can personalize these rock cakes however you like. A lot of variations on this recipe add rolled oats for some more chewiness. To do this, remove a portion of the flour and add oats instead.
- If you don’t like currants, one of my favorite substitutes is dried cranberries. For some crunch you can also add nuts, such as chopped pecans or walnuts. If you like baked goods on the sweeter side, try adding some white chocolate chips.
- There’s a version I’ve made that substitutes the butter for a banana. This changes the texture slightly, but it becomes so much healthier. And, you get that delicious banana flavor.
Prepare Now, Eat Later
Mary Berry’s rock cakes taste the best when they’re still warm from the oven. But if stored in a plastic airtight container, they will keep fresh for 48 hours. You can also store them for up to one week in the fridge.
Rock cakes also freeze well, and will keep up to three months if stored properly. The trick is to allow the rock cakes to cool completely before putting them in the freezer. If the rock cakes are still warm, the trapped moisture will give them a gummy texture.
To reheat these rock cakes, put them in the oven at 425°F for 3 to 4 minutes. This will crisp up the outsides, without drying out the inside. If you’re reheating them from frozen, they might need a few extra minutes in the oven.
- 8.3g Fat
- 28.7g Carbs