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A rock cake recipe that uses minimal flour and sugar which helps keep the cost down, these are your go-to bakes 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 be frozen for later. See method
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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.
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