Lucy M. Rock Cakes Mary Berry are crunchy, crumbly, and packed with sweet currants—perfect for a quick teatime snack.
Rock Cakes Mary Berry always reminds me of my grandmother’s kitchen, where the warm smell of baking filled the air and time seemed to slow down. I used to watch her mix the flour, sugar, and butter with loving care, adding currants and a pinch of spice just like this recipe. She taught me how to shape the dough into those rough, rocky little cakes that made the kitchen look so charmingly homemade. While they baked, we’d sit by the window sipping tea and sharing stories from her childhood. Those moments weren’t just about baking; they were about connection and comfort. Whenever I make Rock Cakes now, I feel close to her again, wrapped in that same warmth and love. Mary Berry’s recipe brings back that nostalgic feeling perfectly—simple, cozy, and full of flavor. If you want a treat that carries a bit of family history and a lot of heart, these rock cakes are a wonderful choice.
Ingredients
- 2¾ cups (350g) all-purpose flour, plus extra for dusting
- 2 tbsps baking powder
- ¾ tsp salt
- ¾ cup (175g) salted butter
- ½ cup + 1 tbsp (115g) sugar
- ¾ cup (115g) currants
- ¾ tsp pumpkin pie spice
- 1 extra-large egg
- About 2 tbsps milk
To finish:
- Sugar for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, sugar, and pumpkin pie spice together until well combined.
- Cut the butter into small cubes and rub it into the dry ingredients with your fingertips. Keep going until the mixture looks like coarse crumbs.
- Stir in the currants so they are evenly spread throughout the mixture.
- Beat the egg with the milk, then pour this into the bowl. Mix everything gently with a spoon or your hands until it forms a soft, sticky dough. Add a little more milk if it feels too dry.
- Dust your hands and the work surface with flour. Take spoonfuls of dough and shape them roughly into small, uneven mounds—this gives the rock cakes their signature look. Place them on the prepared baking tray, leaving space between each cake.
- Sprinkle some sugar over the tops for a sweet, crunchy finish.
- Bake for 15-18 minutes or until the cakes are golden and firm to the touch.
- Remove the rock cakes from the oven and let them cool slightly on a wire rack before enjoying.
After savoring rock cakes mary berry, explore the traditional taste of a singin’ hinny for a delightful twist on classic baked goods.
Rock Cakes
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, sugar, and pumpkin pie spice together until well combined.
- Cut the butter into small cubes and rub it into the dry ingredients with your fingertips. Keep going until the mixture looks like coarse crumbs.
- Stir in the currants so they are evenly spread throughout the mixture.
- Beat the egg with the milk, then pour this into the bowl. Mix everything gently with a spoon or your hands until it forms a soft, sticky dough. Add a little more milk if it feels too dry.
- Dust your hands and the work surface with flour. Take spoonfuls of dough and shape them roughly into small, uneven mounds—this gives the rock cakes their signature look. Place them on the prepared baking tray, leaving space between each cake.
- Sprinkle some sugar over the tops for a sweet, crunchy finish.
- Bake for 15-18 minutes or until the cakes are golden and firm to the touch.
- Remove the rock cakes from the oven and let them cool slightly on a wire rack before enjoying.
Notes
The History and Tradition of Rock Cakes in British Baking
Rock Cakes have a long and charming history in British baking, dating back several centuries. Originally, these little treats were a practical solution for households wanting a sweet snack without using too many ingredients. Their rough, uneven shape—hence the name “rock” cakes—made them quick to prepare and easy to bake. During World War II, Rock Cakes gained popularity because they required less sugar, fat, and eggs than other cakes, fitting perfectly with rationing rules. Families appreciated how these small, crumbly cakes could satisfy a sweet craving with modest resources. Traditionally, Rock Cakes are filled with dried fruits like currants or raisins and flavored with spices such as cinnamon or nutmeg, giving them a warm, comforting taste. They were often enjoyed as a teatime snack or packed for school lunches. Today, Rock Cakes remain a beloved classic in British homes. Recipes like Mary Berry’s bring a modern, reliable twist to this traditional treat, keeping the history alive with every batch baked. Their simplicity, hearty flavor, and nostalgic charm make Rock Cakes a timeless favorite.The History and Tradition of Rock Cakes in British Baking
Rock Cakes have a long and charming history in British baking, dating back several centuries. Originally, these little treats were a practical solution for households wanting a sweet snack without using too many ingredients. Their rough, uneven shape—hence the name “rock” cakes—made them quick to prepare and easy to bake.
During World War II, Rock Cakes gained popularity because they required less sugar, fat, and eggs than other cakes, fitting perfectly with rationing rules. Families appreciated how these small, crumbly cakes could satisfy a sweet craving with modest resources.
Traditionally, Rock Cakes are filled with dried fruits like currants or raisins and flavored with spices such as cinnamon or nutmeg, giving them a warm, comforting taste. They were often enjoyed as a teatime snack or packed for school lunches.
Today, Rock Cakes remain a beloved classic in British homes. Recipes like Mary Berry’s bring a modern, reliable twist to this traditional treat, keeping the history alive with every batch baked. Their simplicity, hearty flavor, and nostalgic charm make Rock Cakes a timeless favorite.
Nutritional Value
(Per rock cake, based on 20 cakes)
- Calories: 140
- Fat: 7g
- Carbohydrates: 18g
- Sugar: 7g
- Protein: 2g
Conclusion
Rock Cakes Mary Berry are a wonderful treat that’s easy to bake and full of tasty surprises. Their crunchy texture and sweet currants make them perfect for teatime or anytime you want a quick snack. I love how forgiving the dough is, making this recipe great for beginners. Whether you’re baking for family, friends, or just yourself, these rock cakes will always be a hit. Try this recipe and enjoy the simple pleasure of homemade baking!
