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rock cakes mary berry

Rock Cakes

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!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 31 minutes
Servings: 20
Course: baking
Cuisine: British
Calories: 139
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. In a large bowl, mix the flour, baking powder, salt, sugar, and pumpkin pie spice together until well combined.
  3. 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.
  4. Stir in the currants so they are evenly spread throughout the mixture.
  5. 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.
  6. 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.
  7. Sprinkle some sugar over the tops for a sweet, crunchy finish.
  8. Bake for 15-18 minutes or until the cakes are golden and firm to the touch.
  9. 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.