From the 1940s divider · Make do and mend
Rock Cakes
Craggy little buns full of fruit, made in the time it takes the kettle to boil.
- Prep10 mins
- Cook15 mins
- Serves12
- DifficultyEasy
Photo: Eljay, CC BY 2.0 · Photo: sthane, CC BY-SA 2.0
From the tin
Rock cakes were promoted during wartime because they used less egg and sugar than most cakes. They are quick enough to make while the kettle boils and forgiving enough for small hands, which is why so many of us learned to bake with them.
Rock CakesServes 12 · 1940s
You'll need
Method
- Heat the oven to 200°C / 180°C fan / gas 6 and line a baking tray.
- Rub the butter into the flour and spice until crumbly. Stir in the sugar and fruit.
- Beat the egg with the milk and stir in to make a stiff, rough dough.
- Drop 12 rough heaps onto the tray, sprinkle with demerara and bake for 12 to 15 minutes until golden.
