Rock Cakes

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JustIngredients Currants

Even Paul Hollywood himself couldn’t resists these light yet crumbly fruity buns (if we do say so ourselves!) 😉


225g Self-raising flour
1 teaspoon Baking powder
110g Unsalted butter
55g Sugar
1 Egg
1-3 tablespoons Milk
Demerara sugar optional


Preheat the oven to 175C and lightly grease a muffin baking tray.

Sift the flour and baking powder into a large bowl. Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and dried fruit and mix so all ingredients are well incorporated.

Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.

Divide the mixture into 12 mounds and pop in the prepared baking tray. Sprinkle with demerara sugar, if using.

Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!

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