We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
A bake that uses minimal flour and sugar which helps keep the cost down, this is your go-to rock cake recipe if you fancy a sweet treat in a hurry. Honey, dried fruit and glacé cherries give an extra sugary punch. Great with a cup of tea or on their own, these can even be frozen for later. See method
of the reference intake Carbohydrate 27.8g Protein 2.9g Fibre 1g
Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking sheets. Tip the flour and baking powder into a bowl. Rub in the butter with your fingertips to create a fine breadcrumb-like texture.
Stir in the honey, caster sugar, dried fruit, glacé cherries and egg, then stir through 3 tbsp of the milk. Mix to form a thick, lumpy, sticky batter, adding an extra 1 tbsp milk if it’s a little dry. Spoon heaped dessertspoonfuls onto the lined baking sheets, leaving enough space for spreading.
Bake for 20-25 mins until golden, then leave to cool on the baking sheet for 5 mins. Transfer to a wire rack to cool completely. Will keep for up to 3 days in an airtight container.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baking recipes
Before you comment please read our community guidelines.