If it’s a no fuss, no faffing about cake you’re looking to whip up at a moment’s notice for the kids’ lunch boxes – you need to try your hand at rock cakes!
While they’re not the prettiest of treats, rock cakes are just the right amount of sweet for morning tea, containing plump, juicy sultanas and a beautiful crumb. And the best bit? No icing, no getting the mixer out, all done from start to finish in about 15 minutes. Go on, give it a go. Just don’t be tempted to cook them longer than stated, or they will become just as their name suggests.
2 cups self-raising flour
1 tsp mixed spice
90g butter, cubed
½ cup caster sugar, plus extra to sprinkle on top
1/3 cup milk
1/3 cup of sultanas (or as many or as little as you like really)
- Preheat the oven to 180°C. Line two baking trays with baking paper.
- Sift the flour and mixed spice into a large bowl. Add sugar and butter. Using your clean hands, rub the ingredients together between your palms until the mixture resembles breadcrumbs.
- Mix in the sultanas and make a well in the centre.
- Combine the milk and egg in a small jug and whisk well. Pour into the dry mixture and mix to form a dough.
- Drop tablespoons of dough onto the baking sheet, leaving room to allow for spread. Sprinkle a little extra sugar on top of each one.
- Bake for 10 to 15 minutes or until just golden in colour. Let cool on a wire rack.
This recipe will make around 18 rock cakes. Keep in an airtight container for up to three days.
Make sure to browse our recipe archives for more great meal ideas and treats to try.