Rock cakes are another teatime classic, which I love. These are ideal for a beginner baker and taste a little like mini scones. These can be rustled up in no time at all and are perfect for a casual afternoon tea. There are recipes for rock cakes in so many of my vintage recipe books, but this one from the 1930s is my favourite. I’ve adapted it a bit to allow for modern measures, ingredients and ovens.
½ tsp Salt
2 tsp Baking Powder
85g Caster Sugar
115g Mixed Dried Fruit
A little milk
Preheat oven to 230ºc and prepare a greased baking tray.
Sift the flour, baking powder and salt into a large mixing bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
Add the sugar and mix well.
Add the egg, dried fruit and a little milk until it forms a stiff mixture.
Place the mixture in small rough heaps onto the baking tray.
Bake for 10-15 minutes at the top of the oven.
Cool on a wire rack.
If you try these delicious rock cakes, let me know what you think. I love seeing pictures of your versions of my recipes. I am really enjoying sharing recipes on here again. I have done so much experimenting and baking recently, so watch this space for its more. Also be sure to check out the Baking section of the blog for lots and lots of vintage recipes.
I have a new article in this months Vintage Life magazine. This time I’ve made my own Brownie in a Jar recipe, based on several vintage brownie recipes. Buy your copy of the magazine here.
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