Old Fashioned Rock Cakes

Rock Cakes

Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.

Old Fashioned Rock Cakes

12 cakes
  • Preparation time: 20 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 325 g (12 oz) plain flour/cake and pastry flour (2⅔ cups)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 170 g (6 oz) light brown sugar ( cup)
  • ¼ nutmeg, grated
  • ½ tsp mixed spice, or pumpkin pie spice
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 40 g (1½ oz) currants (⅓ cup)
  • 40 g (1½ oz) sultanas (⅓ cup)
  • 40 g (1½ oz) raisins (⅓ cup)
  • 1 egg, large (U.K.)/ extra large (N.A.), beaten
  • 1 –2 tbsp milk


  • You will also need 2 baking sheets, lined with parchment paper

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Sift the flour, baking powder and salt into a large bowl.
  • Mix in the sugar, breaking up any lumps that cling together.
  • Next mix in the spices.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Now stir through the dried fruits.

  • Sprinkle the egg over the mixture and start to bind in, adding a little milk, as necessary, until a stiff dough has formed.
  • Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.

  • Bake in the oven for 18 minutes until they become golden brown.

  • Remove from the oven and leave to cool for a couple of minutes.
  • Then transfer to a cooling rack to finish cooling.
  • Store in an airtight container.
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Bread and Butter Pudding

Bread and Butter Pudding

A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.

Bread and Butter Pudding

4 servings
  • Preparation time: 20 minutes
  • Standing time: 30 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 28 g (1 oz) softened butter (2 tbsp)
  • 2 slices white bread
  • 2 tbsp currants
  • 2 tbsp sultanas
  • 2 tsp chopped mixed peel
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 tbsp caster/superfine sugar
  • 300 ml (10 fl oz) full-fat/whole milk (1¼ cups)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 tbsp demerara sugar


  • You will also need a 23 × 12 cm (9 × 5 inch) shallow ovenproof dish

  • Method
  • Butter the bread and cut each slice into quarters.

  • With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.

  • Scatter the currants, sultanas and mixed peel on top.

  • Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.

  • Strain the custard and then gently pour over the bread.

  • Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.

  • Meanwhile preheat the oven to 180°C (350°F) (gas 4)

  • Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.
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Updated: December 31, 2019