Servings: 12
Egg, milk, sulphites, wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
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Rock cakes originated in Britain and were traditionally eaten at teatime. During the Second World War, the Ministry of Food promoted these treats because they were made using less sugar and fewer eggs than ordinary cakes, which made them ideal bakes during rationing.
200g self-raising flour
75g unsaturated fat spread
25g caster sugar
100g mixed dried fruit
¼ x 5ml spoon mixed spice OR grated nutmeg
1 large egg
2 x 15ml spoons semi-skimmed milk
2 x 5ml spoons demerara sugar
Baking tray
Baking parchment or greaseproof paper
Weighing scales
Sieve
Large mixing bowl
Measuring spoons
Small bowl
Table knife
Fork
Oven gloves
Cooling rack
Skills used include:
Weighing, measuring, sifting, whisking, mixing/combining and baking.
