I have always loved Rock Cakes, there is something so comforting in them and what better accompaniment to a lovely hot cuppa or hot chocolate in cold weather. Rock Cakes were originally a traditional British teatime treat in olden days and their popularity has spread around the world.
Due to the fact the old original recipes of Rock Cakes had less sugar and eggs than normal cakes they were promoted heavily at the time of WW2 rationing. Plus at the time you could use oatmeal when flour was not available.
Here is my Rock Cake recipe to go with that lovely hot cuppa….
You will need:
2 x Oven trays covered with grease proof paper
8 oz Plain Flour
1/2 level teaspoon of Salt
2 level teaspoons of Baking Powder
2 1/2 oz Butter
2 1/2 oz Demerara Sugar
4 oz Raisins / Cherries or Chocolate drops
2 Tablespoons of Milk
Heat your oven up to 180 Degrees
Sieve the flour , baking powder and salt into a mixing bowl
Chop up the butter and place in the flour. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs
Stir in the Raisins / Cherries or Chocolate drops
Beat the egg into the milk and pour into the middle of the mixture
Using a fork – stir it all in together
When it’s all mixed in, make the mixture into a ball using your hands
Divide the ball into 12 small balls and place 6 on each baking tray
Rough the mixture up with a fork a little bit
Place into the oven for 15-20 minutes
When nicely browned take out of the oven and leave to cool on a wire rack
Serve hot or cold.