Rock cakes are a delicious and easy treat. This traditional recipe shows you how to make 12 of the classic family favourites. Perfect with a cup of tea!
So rock cakes folks. What’s this all about today?
Well these tasty treats are another throwback to my childhood. Mum and I used to bake these and they were (and are) so simple and delicious to make!
I’d completely forgotten about them.
It was only when I was baking Mum’s no-bake chocolate snowballs at Christmas that my memory recalled these rock cakes.
I’m glad it did. This rock cakes recipe is another traditional recipe that’s too good not to share!
You’ll only need 6 ingredients to make this recipe for rock cakes.
I’ve reduced the sugar quantity a little from the original recipe that we used to use. They’re not quite sugar free rock cakes, a little is still needed but this has in no way reduced the flavour or taste of each rock cake.
You can use butter to make these rock cakes but margarine is just fine. As margarine is made from plants it contains no cholesterol as opposed to using butter which does.
Do make sure that you brush each rock cake with the milk before placing them in the oven though. This prevents them from burning.
If you’re using butter you shouldn’t have this problem as much. I still advise doing it so you end up with lightly browned rock cakes and not blackened ones!
What’s The Difference Between Rock Cakes and Rock Buns?
Incidentally if you’re wondering what’s the difference between rock cakes and rock buns, my research came to the conclusion, not a lot!
Essentially they’re just small fruit cakes with rough surfaces that resemble rocks.
Rock cakes became popular in the time of the second world war here in the UK. They were promoted by the Ministry of Food since they required fewer eggs and less sugar than ordinary cakes.
This meant people could still enjoy a cake even with the strict rationing that went on for fourteen years.
Food rationing in Britain didn’t end until midnight here on 4 July 1954. Even though the war in Europe officially ended on 8th May 1945!
Rock buns are similar to rock cakes although with slight variations. For example the Jamaican Rock Bun contains coconut.
For These Rock Buns You May Need….
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Your Questions About How To Make Rocks Cakes Answered
- How long will these rock cakes last? They’ll last 3 – 4 days if you store them in an airtight container.
- Can you freeze rock cakes? Yes. Place the rock cakes in a plastic container. Then place the container in your freezer.
- Can I use plain flour? Yes. Substitute the self-raising flour with an equal amount of plain flour and add 1 tsp baking power to the recipe too.
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Other Traditional Home Baked Recipes You Might Also Like
- Scottish bran scones recipe shows you how to make scones the easy way. Easy because as it’s more or less a traditional scones recipe I’ve always used, and easy because it uses minimal ingredients!
- Cherry bakewell loaf cake is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it’s perfect for sharing with friends.
- Raspberry buns are delicious and easy to make. This is a quick and fun old-fashioned Scottish recipe that kids (and big kids too) will love!
Coming Next Thursday on Neil’s Healthy Meals
Folks, I hope you enjoy this rock cakes recipes. I thought it was time we had a wee treat!
Next Thursday I’m taking you to some amazing delicious flavours with my Moroccan Lentil Stew. A hearty one pot family meal all in one.
Have an amazing weekend and I hope you can join me next Thursday!
Rock Buns Recipe
These light and crumbly traditional tea time treats are a favourite. And they’re great to make with kids too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 225 g self-raising flour
- 110 g margarine cubed
- 75 g mixed dried fruit
- 40 g caster sugar
- 1 large egg lightly beaten
- 2 tbsp semi skimmed milk
- Preheat oven to 180C Fan
- Lightly grease a baking tray
- Place the flour in a large bowl. Add the cubes of margarine and rub the margarine into the flour with your fingertips to form a breadcrumb like mixture.
- Stir in the dried fruit and caster sugar. Then stir in the egg.
- Form a large ball and using your hands make mounds of equal amounts of the mixture and place them onto the baking tray and brush with the milk.
- Bake in the centre of oven for 10 – 15 minutes until cooked. To check they are cooked through insert a skewer into the centre of one of the buns which will come out clean if they are done.
- Place the buns on a wire rack to cool. Then store in an airtight container and consume within 3 - 4 days.