I have to admit, rock cakes weren’t exactly love at first bake for me. My first attempt ended up like little bricks—dry, overly sweet, and way too neat-looking. Definitely not the rugged, charming nubbins I remembered from my gran’s biscuit tin.
But I couldn’t give up on them. There’s something so comforting about a good rock cake. Less fussy than a scone, more bite than a cookie, and packed with that nostalgic “cup of tea and a chinwag” vibe.
So, I went back to Mary Berry’s original recipe from Fast Cakes and made some tweaks. More sultanas, less milk, and—crucially—keeping the margarine properly chilled. The second batch? Golden, crumbly on the outside, soft on the inside, and exactly what I’d been aiming for. Let me show you how I made it right.
What Makes This Recipe Special
Many rock cake recipes overdo the moisture, and that’s where they go wrong. You end up with something dense and soggy. Mary’s version starts off a little drier, which feels counterintuitive at first—but it works. The rough texture of the dough gives you that signature rustic look, and the right amount of milk binds it together without making it sticky.
The secret? Chilled margarine. I once tried it at room temperature, thinking it would be easier to rub in. But the result was greasy, not crumbly. So, keep that margarine cold!
Ingredients + Why They Matter
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Self-Raising Flour: The built-in leavening agents give the perfect rise. I tried plain flour once with baking powder, but it didn’t puff quite right.
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Cold Margarine: Essential for rubbing in and keeping the dough light and crumbly. Butter works, but it changes the flavor and texture.
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Granulated Sugar: Adds crunch, and balances the sweetness of the sultanas.
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Sultanas: I use 225g, the same as Mary. Less, and you lose the fruity flavor. If they’re dry, soak them in warm water for 10 minutes.
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Large Egg: Helps bind the dough together. I used it straight from the fridge, and it worked just fine.
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Milk (just a splash): Add it slowly—only enough to bring the dough together. The mixture should still be stiff and clumpy.
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Demerara Sugar: For that gorgeous golden crunch on top. Don’t skip this—it makes all the difference.
Making It Yours (Without Ruining It)
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Egg-Free: I tested with 2 tablespoons of yogurt + ½ teaspoon baking powder. The result was slightly softer inside, but it held together well.
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Butter Instead of Margarine: Yes, but the cakes will be richer and a bit softer. I prefer margarine for that classic texture.
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Dried Fruit Mix: I once swapped the sultanas for a mix of dried cranberries and mixed peel for a festive twist. It worked brilliantly!
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Gluten-Free: I tried a 1:1 gluten-free flour blend with xanthan gum. The cakes were slightly more fragile but still delicious.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rock cakes spread too flat | Dough was too wet | Add milk slowly, just 1 tsp at a time |
| Dry, bland texture | Used old sultanas and didn’t soak them | Soak sultanas in warm water for 10 minutes |
| Too tough | Overmixed after adding the egg | Mix just until combined, then stop |
How to Make Mary Berry’s Rock Cakes
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Preheat your oven to 400°F (200°C) or 350°F (180°C) fan. Grease or line two large baking sheets.
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In a large mixing bowl, rub cold margarine into the self-raising flour with your fingertips until the mixture looks like fine breadcrumbs.
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Stir in the sugar and sultanas.
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Beat the egg, then stir it into the bowl. Add 1 tablespoon of milk—only more if the mixture feels too dry. You want a stiff, clumpy dough.
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Use two teaspoons to drop rough, craggy mounds onto the baking sheets. Don’t flatten—imperfection is the key.
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Sprinkle with demerara sugar. Bake for 12–15 minutes, or until just golden around the edges.
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Let them sit on the tray for 2 minutes, then transfer gently to a wire rack to finish cooling
Tips from My Kitchen
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I always soak the sultanas for 10 minutes if they feel leathery—this helps them plump up beautifully.
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Stick to old-school metal baking trays. My silicone one made the cakes spread a bit oddly.
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Don’t be tempted to smooth the mounds—those rough edges are the charm of rock cakes.
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I store my margarine in the coldest fridge drawer, just for bakes like this, to keep it at the perfect temperature.
Storage + Serving
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Stays fresh: Keeps well for 4–5 days in an airtight tin. Avoid the fridge—it dries them out.
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Freezer: Yes! Freeze once they’ve cooled, then reheat in a warm oven for 5 minutes. They hold their texture well.
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Pair with: Strong black tea, milky coffee, or a dollop of clotted cream if you’re feeling indulgent.
Frequently Asked Questions
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Q: Can I use butter instead of margarine?
A: You can, but the texture will be richer and slightly softer. For the classic crumbly rock cake, stick with margarine. -
Q: Why are my rock cakes spreading flat?
A: Likely too much milk or overmixing the dough. The mixture should be stiff, not pourable. -
Q: Can I make these without eggs?
A: Yes! I’ve tested it with yogurt and baking powder. They’re a little cakier inside, but still delicious. -
Q: Do I need to soak the sultanas?
A: If they feel dry or hard, absolutely! A 10-minute soak in warm water makes a big difference.
