If you’re a fan of Mary Berry and love to bake, then you’re in for a treat! This Mary Berry Rock Cake recipe is a classic that you can’t afford to miss. These delicious rock cakes are easy to make, and the best part is that they’re perfect for any occasion. Whether it’s a lazy afternoon tea or a quick snack, these rock cakes are sure to satisfy your cravings.
So, without further ado, let’s get right into it!
Ingredients:
- 225g Self-raising flour
- 85g Butter
- 85g Caster sugar
- 85g Currants
- 1 Egg
- Milk (as needed)
Instructions:
- Preheat the oven to 180°C/160°C fan/Gas 4.
- Mix the flour and butter together until it resembles breadcrumbs.
- Add the sugar and currants and mix well.
- Add the egg and mix until the mixture comes together. If it’s too dry, add a splash of milk.
- Spoon the mixture onto a baking sheet lined with parchment paper, leaving enough space between them to allow for spreading.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
These rock cakes are delicious, but they’re not exactly a health food. Here’s the nutritional information per serving:
- Calories: 195
- Fat: 8g
- Carbohydrates: 28g
- Protein: 3g
- Sugar: 13g
Cooking Time:
The total cooking time for these rock cakes is around 20-25 minutes. This includes the time it takes to prepare the mixture and bake them in the oven.
Equipment:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Wire rack
Serving Suggestions:
These rock cakes are perfect for a quick snack or afternoon tea. You can serve them warm or cold, and you can add a dollop of jam or cream for extra sweetness. They’re also great with a cup of tea or coffee.
Variations:
You can experiment with different types of dried fruit, such as raisins, sultanas, or chopped apricots. You can also add a pinch of cinnamon or nutmeg for extra flavor.
Substitutions:
If you don’t have self-raising flour, you can use plain flour and add 1 teaspoon of baking powder. You can also use margarine instead of butter, but the taste and texture may be slightly different.
Storage:
These rock cakes can be stored in an airtight container for up to 2-3 days. If you want to keep them fresh for longer, you can freeze them for up to 1 month. Just make sure you wrap them tightly in plastic wrap or foil before freezing.
Tips:
- Don’t overmix the dough, or the rock cakes may turn out tough.
- Make sure you leave enough space between the rock cakes on the baking sheet, or they may merge together.
- Check the rock cakes after 15 minutes of baking to see if they’re done. They should be golden brown and slightly firm to the touch.
Notes:
This recipe makes around 10-12 rock cakes, depending on the size. You can adjust the quantities if you want to make more or less.
Frequently Asked Questions:
Can I use wholemeal flour instead of self-raising flour?
Yes, you can use wholemeal flour, but you’ll need to add 2 teaspoons of baking powder to help the rock cakes rise.
Can I use margarine instead of butter?
Yes, you can use margarine, but the taste and texture may be slightly different.
Can I freeze these rock cakes?
Yes, you can freeze these rock cakes for up to 1 month. Just make sure you wrap them tightly in plastic wrap or foil before freezing.
How long do these rock cakes last?
These rock cakes can be stored in an airtight container for up to 2-3 days.
Personal Thoughts:
Overall, this Mary Berry Rock Cake recipe is a winner in my book. It’s easy to make, delicious, and perfect for any occasion. I especially love the combination of currants and buttery crumbly texture. I highly recommend this recipe to anyone who’s looking for a quick and easy treat to satisfy their cravings. So, what are you waiting for? Give it a try and let me know what you think!