These are the best rock cakes I’ve tasted. I was sent away with some that were left over at the end of a charity book event my skiffing buddy Maria was doing with a friend of hers Carol. The rock cakes were made by Carol’s friend Wendy that she goes dog walking with. I’d probably recognise Wendy if someone pointed her out and she must have been at the book event when I was, but at the moment I could walk past her and not know she is the lady with the perfect rock cake recipe. I had to get Carol to find out the recipe. I always use butter if fat is called for when baking, a part of my Irish cooking heritage, why would you ever use anything other than good butter ? but here I stuck to Stork – after all why mess with a winning recipe. These would be great to make with children, very simple instructions and quick results.
- 200g/8 oz self raising flour
- 1/4 tsp Mixed spice
- 100g/4 oz Stork soft margarine
- 75g/3 oz caster sugar
- 100g/4 oz mixed fruit & peel
- 1 egg
- Grease baking sheet.
- Sieve flour into a bowl, add mixed spice & sugar. Stir
- Preheat oven – Gas 6, 400 F, 200 C
- Rub in Stork to make breadcrumbs
- Stir in mixed fruit
- Beat egg and add to mixture, mixing until stiff, crumbly mix (I use a knife and it takes a while to mix well)
- Place rough heaps onto tray (I use a fork for this) – recipe makes 9 – 12
- Sprinkle with caster sugar
- Bake in preheated oven for 15 – 20 mins, cool on on wire rack (Wendy’s tip – I find these are best just cooked. Remove before overcooked!)