Rock Cakes

Old fashioned rock cakes are a family favourite!

5 from 1 vote

2 cups Self raising flour
1/4 tsp Salt
1/2 tsp Mixed spice
90 grams Butter
1/3 cup Sugar
1/2 cup Dried fruit (I use raisins, currants, sultanas)
1 Egg Room temperature
1-3 cup Milk (amount will vary) Use enough milk to make a thick batter that just drops off the spoon
2 tbsp Raw sugar Optional - for topping

Preheat oven to 190C and prepare a muffin tin with muffin patty pans. It helps to grease the top of the tray very lightly to prevent sticking.
Sift flour, salt and spices into a large bowl. Add the chopped butter and rub into the flour until it resembles breadcrumbs. This step can be done in a food processor if you’re feeling lazy (but then you have to wash the food processor bowl, so not worth the trouble to me!) .
Stir in the sugar and dried fruits. Add the egg and some of your milk and start mixing. You’re going for a thick, sticky batter, not dry at all.
When thoroughly mixed, spoon the batter into the patty pans, filling about 3/4 of the way. This will give you a large cake that doesn’t spill over the edge of the tin too much.
Sprinkle the tops of the batter with raw sugar (this is optional). Bake for around 18 minutes or until the tops are golden.