Rock Cakes
Rock Cakes

Rock Cakes

These British Classics are ideal for a quick weekday breakfast if you're in a rush; simply grab-and-go!

YIELDS

8

PREPARATION

20 mins

COOKING

20 mins

INGREDIENTS

  • 100g self-raising flour
  • 100g self-raising wholemeal flour
  • Pinch of salt
  • 100g unsalted butter (cut into cubes)
  • 75g Tate & Lyle Light Soft Brown Sugar 
  • 175g raisins
  • 1 orange (zest only)
  • 1 egg (beaten)

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 190°C/370°F/Gas Mark 5 and grease a large baking sheet.
  2. Sift the flours and salt into a mixing bowl, then add the butter, using your fingertips to rub into the flour until you reach the breadcrumb stage.
  3. Add the Tate & Lyle Light Soft Brown Sugar, raisins and orange zest and mix with your fingers again.
  4. Add the egg and mix again with your hands. Now divide the mixture into eight roughly rolled balls – keep them knobbly or they won't be rock cakes – then place on the baking sheet.
  5. Bake in the oven for 15 to 20 minutes. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. 

CHEF'S TIP

Sprinkle a little demerara sugar on top of your Rock Cakes to give them that extra crunchy flavor!