Mary Berry Rock Cakes Recipe

Last updated on March 20, 2024

Mary Berry Rock Cakes
Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

Rock cakes are a classic British treat that is easy to make and delicious to eat. They are also known as rock buns because they have a rough and crumbly texture that resembles rocks. But don’t let that fool you, they are actually soft and moist on the inside, with a crunchy crust and a burst of fruity flavor.

Rock cakes are perfect for tea time, breakfast, or as a snack. You can enjoy them plain, or spread some butter or jam on them for extra indulgence. They are also great for kids, as they can help with the mixing and shaping of the dough.

One of the most popular recipes for rock cakes is from Mary Berry, the famous British baker and cookbook author. She has been making rock cakes since she was a child, and she knows how to make them perfectly every time. Her recipe is simple, easy, and foolproof. You only need a few basic ingredients and 20 minutes to bake these lovely rock cakes.

In this article, I will show you how to make Mary Berry rock cakes step by step, with tips and tricks to ensure the best results. I will also share some variations and substitutions that you can try to customize your rock cakes according to your preferences.

Let’s get started!

What are Mary Berry Rock Cakes?

Mary Berry rock cakes are a type of British baked goods that are made with flour, butter, sugar, dried fruit, egg, and milk. They are also known as rock buns because they have a rough and crumbly texture that resembles rocks. They are easy to make and delicious to eat, and they are perfect for tea time, breakfast, or as a snack.

Rock Cakes recipe Mary Berry

Why You Love this Recipe

  • Simplicity: With straightforward ingredients and easy-to-follow steps, anyone can master these rock cakes.
  • Versatility: Perfect for any time of day, from breakfast to tea-time treats.
  • Customizable: Easily adaptable with your choice of dried fruits or nuts.
  • Deliciously Rustic: Their homely appearance and comforting texture make them a hit with all ages.

What are the ingredients for Mary Berry rock cakes?

To make Mary Berry rock cakes, you will need the following ingredients:

  • Self-raising flour: 8 ounces (225 grams)
  • Baking powder: 2 teaspoons (10 grams)
  • Butter: 4 ounces (113 grams), softened
  • Sugar: 2 ounces (56 grams)
  • Dried fruit: 4 ounces (113 grams)
  • Currants: 2 ounces (56 grams)
  • Egg: 1 large (50 grams)
  • Milk: 1 tablespoon (15 milliliters)
  • Demerara sugar: for sprinkling

Instructions to make Mary Berry rock cakes

To make Mary Berry rock cakes, you need to follow these steps:

Step 1: Prepare the Baking Sheets

  • Preheat oven to 200°C (180°C fan).
  • Line 2 baking sheets with parchment paper. This will prevent sticking.

Step 2: Combine the Dry Ingredients

  • In a large bowl, sift together the flour and baking powder.
  • Whisk well to aerate and evenly distribute the baking powder.

Step 3: Rub in the Butter

  • Add the softened butter to the flour mixture.
  • Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
  • This will create pockets of fat that make the cakes tender.

Step 4: Add the Sugar and Fruit

  • Stir in the sugar and dried fruit.
  • Mix thoroughly so they are evenly distributed.

Step 5: Combine the Wet Ingredients

  • In a small bowl, whisk together the egg and milk.

Step 6: Form the Dough

  • Pour the egg mixture into the flour mixture.
  • Stir with a wooden spoon or rubber spatula.
  • Mix just until a rough, sticky dough forms.

Step 7: Scoop the Dough

  • Use a spoon or ice cream scoop to drop heaping tablespoons of dough onto the baking sheets.
  • Leave space between them as they will spread.

Step 8: Add Topping

  • Sprinkle the demerara sugar over the top of each rock cake.
  • You can also add chopped nuts for extra crunch.

Step 9. Bake

  • Bake for 15 minutes at 200°C.
  • The rock cakes should be golden brown.

Step 10: Check Doneness

  • Insert a toothpick into the center of a rock cake.
  • If it comes out clean, they are fully baked.
  • If not, bake for 2-3 more minutes until done.

Step 11: Cool and Store

  • Let cool slightly on the baking sheet.
  • Transfer to a wire rack to cool completely.
  • Store in an airtight container for up to 3 days.

Enjoy the rock cakes warm or at room temperature!

Mary Berry Rock Cakes
Mary Berry Rock Cakes

What Do I Serve With Mary Berry Rock Cakes?

Rock cakes, with their delightful texture and sweet, fruity flavor, pair wonderfully with a variety of accompaniments, enhancing the overall tea-time experience.

Here are some perfect pairings:

  • Classic English Tea: The quintessential companion, a warm cup of English breakfast tea, enhances the flavors of the rock cakes.
  • Fresh Fruit Salad: Serve a refreshing fruit salad on the side for a burst of freshness that balances the sweetness.
  • Artisanal Cheese: A selection of fine cheeses offers a savory contrast to the sweet rock cakes.
  • Clotted Cream: For an indulgent treat, dollop some rich clotted cream atop your rock cake.
  • Coffee: A strong espresso or a creamy latte makes a robust pairing, ideal for morning indulgence.

Pro Tips to Make Perfect Mary Berry Rock Cakes

Achieving the perfect rock cake, with its distinctive texture and flavor, requires attention to detail.

Here are some expert tips to help you bake them just right:

  • Cold Butter is Key: Ensure your butter is cold to get that perfect crumbly texture.
  • Do Not Overmix: Mix the dough just until it comes together to keep the cakes tender.
  • Varied Sizes for Authenticity: Shape the dough roughly with your hands to achieve that classic rock-like appearance.
  • Watch the Oven: Keep an eye on your cakes as they bake to prevent over-browning.
  • Ingredient Quality: Use the best quality dried fruit you can find for the most flavorful cakes.

How to customize Mary Berry rock cakes?

You can customize Mary Berry rock cakes by changing the ingredients or adding some extras, according to your taste and preferences.

Here are some ideas that you can try:

  • Use different types of flour, such as whole wheat, spelled, or gluten-free flour, for more nutrition and variety. You may need to adjust the amount of liquid accordingly, as different flours have different absorption rates.
  • Use different types of sugar, such as coconut sugar, maple sugar, or honey, for a different flavor and sweetness. You may need to reduce the amount of liquid accordingly, as different sugars have different moisture levels.
  • Use different types of butter, such as vegan butter, margarine, or coconut oil, for a dairy-free or vegan option. You may need to adjust the amount of flour accordingly, as different fats have different consistencies.
  • Use different types of dried fruit, such as blueberries, strawberries, pineapple, or mango, for a tropical twist. You can also use fresh fruit, such as apples, pears, or bananas, but be careful not to add too much, as they will release more moisture and make the rock cakes soggy.
  • Use different types of nuts, such as pistachios, hazelnuts, or macadamia nuts, for more crunch and flavor. You can also use seeds, such as sunflower, pumpkin, or sesame seeds, for a nut-free option.
  • Use different types of spices, such as cardamom, cloves, or allspice, for a more exotic and aromatic flavor. You can also use herbs, such as rosemary, thyme, or lavender, for a more floral and savory flavor.

Rock Cakes recipe Mary Berry

How do I store Mary Berry Rock Cakes?

Proper storage of Mary Berry Rock Cakes is essential to maintaining their delightful texture and flavor for as long as possible. Here are the best practices for keeping your rock cakes fresh and delicious:

  • Airtight Containers: Store the rock cakes in an airtight container to keep them moist and prevent them from drying out.
  • Cool Before Storing: Ensure the rock cakes are completely cool before placing them in storage containers to avoid condensation.
  • Room Temperature: Keep the container at room temperature for up to 3 days for optimal freshness.
  • Refrigerate for Longer Freshness: For longer storage, refrigerate the rock cakes for up to a week, though they’re best enjoyed fresh.
  • Separate Layers with Parchment Paper: If stacking, separate layers with parchment paper to prevent sticking.

How do I reheat Mary Berry Rock Cakes?

While Mary Berry Rock Cakes are best enjoyed fresh, reheating them can help restore some of their original warmth and texture.

Here’s how to gently reheat your rock cakes:

  • Oven Method: Preheat your oven to 150°C (300°F) and warm the rock cakes for 5-7 minutes. This method helps retain their texture.
  • Microwave Briefly: If short on time, microwave on high for 10-15 seconds. Be cautious, as this can make them soft.
  • Avoid Overheating: Keep a close eye to prevent the rock cakes from drying out or becoming too tough.
  • Serve Immediately: Enjoy your reheated rock cakes immediately for the best experience.

Nutrition value per serving:

  • Calories: 214 kcal
  • Fat: 9.5 g (of which 6 g are saturated)
  • Carbohydrates: 29 g (of which 14.5 g are sugars)
  • Protein: 3 g
  • Fiber: 1 g
    • Salt: 0.3 g

FAQs

What are rock cakes?

Rock cakes are a type of British baked goods that are made with flour, butter, sugar, dried fruit, egg, and milk. They are also known as rock buns because they have a rough and crumbly texture that resembles rocks. But don’t let that fool you, they are actually soft and moist on the inside, with a crunchy crust and a burst of fruity flavor.

How do I make rock cakes without self-raising flour?

If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 8 ounces of all-purpose flour. You can also use whole wheat, spelled, or gluten-free flour, but you may need to adjust the amount of liquid accordingly, as different flours have different absorption rates.

How do I make rock cakes vegan or dairy-free?

To make rock cakes vegan or dairy-free, you can use vegan butter, margarine, or coconut oil instead of butter. You can also use plant-based milk, such as almond, soy, or oat milk, instead of cow’s milk. For the egg, you can use a flax egg, which is made by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water and letting it sit for 15 minutes until it becomes gel-like.

What’s the difference between rock cakes and a scone?

Rock cakes have a much rougher, more uneven shape compared to scones. Scones are made to be triangular wedges with smooth sides. Rock cakes get their name from their bumpy, rocky tops. In terms of texture, scones tend to be lighter and fluffier, while rock cakes are dense and cake-like. Rock cakes also typically include dried fruit, which isn’t as common in scones. The method is different too – rock cakes are scooped and dropped onto a baking tray, while scones are gently patted and cut into shape before baking.

Why are my rock cakes so dry?

There are a few possible reasons your rock cakes could turn out dry: overbaking, not enough egg or liquid, too much flour, or improper storage. Be careful not to bake them for too long, as they are meant to be moist and cakey. Check them a few minutes before the recommended time. Make sure the recipe has enough egg, milk, or water to bind the dough. Too much flour can make them dense and dry rather than light. Once baked, let rock cakes cool completely before storing them

in an airtight container to retain moisture.

Why won’t my rock cakes rise?

If your rock cakes aren’t rising properly, it could be because the mixture is too wet, you didn’t use a rising agent like baking powder, or you didn’t get enough air into the batter. Make sure to mix just enough liquid into the dry ingredients to bring the dough together without making it too sticky. Check that the recipe includes baking powder or bicarbonate of soda. Try to get plenty of air into the batter as you mix to help the cakes rise when baked.

Why are my rock cakes rubbery?

Rubbery rock cakes are usually a result of too much mixing. Overworking the dough develops gluten, making the texture tough and rubbery rather than light and tender. When making rock cakes, you want to mix the wet and dry ingredients together until combined. The dough will be lumpy and ragged – resist the urge to beat it smooth. Those lumps of flour and fruit will give you the signature bumpy tops and prevent a rubbery texture.

Final  Words

For a delicious British classic, you can’t go wrong with Mary Berry’s foolproof rock cakes. Their tender, cakey texture and burst of fruity flavor will be a hit at tea time, parties, or as a snack. Feel free to customize with your favorite mix-ins. Thanks to Mary Berry’s expert tips, anyone can whip up a batch of these handheld treats. Enjoy sharing these tasty morsels fresh from the oven or later as a grab-and-go snack. Rock on!

Other Famous Mary Berry Recipes

Leave a Reply