Bella & Blake Rock Cakes
Running my own ‘online’ recipe hub does mean that for me most of my time is spent either behind my computer uploading recipes etc or in the kitchen cooking up a storm, however, now and again I get to go ‘hands on’ with my lovely followers and today I had the sheer joy of spending a couple of hours with two wee fans who live next door to me who were eager to learn how to make and bake a childhood favourite of mine, the delicious ROCK CAKES.
Bella and Blake were off school but so keen to be active in the kitchen and their Rock cakes were amazing. GREAT talent and such fun to be with them.
The Bakers are getting ready!
LOOK what they made!
Enjoy the video – LOVE THEM DEARLY.
Recipe will be loaded to the website shortly but for now here you go x
BELLA & BLAKE ROCK CAKES
B&B Rock cakes are a light, crumbly teatime favourite. So easy and fun to make, and exceptionally yummy to eat whilst they are still warm from the oven.
Makes 12
Preparation: 30 minutes
Cooking time: 15 minutes
Oven temperature: 180C
Ingredients
225g self-rising flour
1 teaspoon baking powder
125g unsalted butter, at room temperature – cubed
75g sugar
150g dried fruit
1 large egg
1 tablespoons milk (or 2)
Method
Prepare baking tray:
Line a baking tray with baking parchment.
Assemble ingredients
Sift the flour and baking powder in a large bowl.
Add the cubed butter and rub until the mixture looks like breadcrumbs.
Add the sugar.
Add dried fruit and mix well.
In separate bowl, beat the egg and milk together with the vanilla extract.
Add egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough.
Add a teaspoon more milk if you need it to make the mixture stick together.
Shape
Place golfball-sized spoons of the mixture onto the prepared baking tray.
Leave space between them as they will flatten and spread during baking.
Bake
Place tray in the oven and bake for 15–20 minutes, until golden brown.
Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.
Jules tips The texture should be a thick, lumpy dough – don’t be tempted to add too much liquid.
