Unlike Hagrid’s rock cakes, which were quite literally as hard as a rock, these are very light and delicious! Perfect accompaniment for a cup of tea!
There are lots of recipes for rock cakes out there, but after reading Marian Keyes intro to these cakes in her book Saved by Cake, I knew I had to use her recipe!
225g self-rising flour
1 tsp bakig powder
115g butter (about 1 stick)
50g mixed peel
75g caster sugar (superfine sugar)
1 egg, beaten
3 tbsp milk
3 tbsp demerara sugar (for decorating)
Line a baking tray with baking paper and preheat the oven to 200C/400F/gas6.
Sieve the flour and baking powder into a large bowl, then rub in the butter (like when making pastry) until it resembles bread crumbs. Mix in the sultanas, mixed peel, caster sugar, and the egg. Mix until you have a stiff dough. Add the milk by the tablespoon if the dough is too stiff. Marian reminds us that you can always add more, but can’t take it out if you’ve added too much!
Using two spoons or a spoon and a spatula – one for scooping, the other for scooping off – place golf ball-sized mounds of the mixture on to the prepared baking tray, leaving space for spreading. Marian also reminds us to leave these looking rough, the whole point of calling them rock cakes is so they look like rocks!
Sprinkle the top of each mound with demerara sugar, and then bake for 15-20 minutes or until the cakes have gone golden brown. Cool on a wire rack and eat them up!!
Tomorrow Harry will be 32!! Crazy. He's older then me! ;0)
Have a look tomorrow to see what I've created for his special day!