Rock Cakes

Begin by preheating your oven to 180°C (350°F/Gas Mark 4). Line a baking tray with parchment paper to ensure the rock cakes bake evenly without sticking. In a large mixing bowl, combine the self-raising flour, caster sugar, and baking powder. Using your fingertips, gently rub the cubed butter into the dry ingredients until the mixture resembles coarse breadcrumbs—this step is key to achieving the cake’s signature crumbly texture. Once satisfied, fold in the dried fruit, distributing it evenly throughout the mixture. In a separate clean bowl, beat together the egg, milk, and vanilla extract to create a smooth flavorful liquid. Pour this mixture into the dry ingredients and stir carefully with a wooden spoon until a thick, uneven dough begins to form. If you find the dough too dry and crumbly, add an extra teaspoon of milk to help the mixture hold together. Spoon generous golf ball-sized portions of the dough onto your prepared baking tray, leaving plenty of space between each since they will spread and nearly double in size as they bake. This spacing prevents them from merging and helps them bake into perfect individual rock cakes. Place the tray into the preheated oven and bake for 15 to 20 minutes, or until the cakes turn a warm golden-brown hue. Once baked, remove them from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack. This cooling step allows air to circulate, preventing sogginess and maintaining their delightful crispness on the outside while keeping a tender center.