Delightfully Easy Mary Berry’s Rock Cakes – 6 Simple Ingredients for a Truly Comforting Treat

Oh my dear friends, I cannot tell you how happy it makes me to share this cozy classic with you today. There’s something incredibly nostalgic about Mary Berry’s Rock Cakes—those rustic, craggy little treats that look humble but taste absolutely heavenly. They remind me of slow weekends, flour-dusted counters, and laughter echoing through the kitchen while little hands sneak raisins from the bowl.

These Mary Berry’s Rock Cakes are beautifully simple, wonderfully buttery, and just begging to be served with a hot cup of tea. If you’ve never made them before, you are in for a joyful surprise. And if you have? Well, get ready to fall in love all over again.

Before we begin, make sure you subscribe to my email list for more heartwarming, family-friendly recipes delivered straight to your inbox. I promise there’s always something delicious baking around here.

Now let’s get cozy.

Overview of Recipe Content

Mary Berry’s Rock Cakes are traditional British teatime treats. Unlike smooth, perfectly shaped cookies, these are intentionally rough and craggy—hence the name “rock cakes.” But don’t let the rustic look fool you. They’re soft inside, lightly crisp on the edges, and packed with sweet dried fruit.

Why You’ll Love These Rock Cakes

• Only 6–8 pantry ingredients
• Ready in under 30 minutes
• Perfect for baking with kids
• Soft, buttery crumb with chewy raisins
• No fancy equipment required

What Do They Taste Like?

Imagine a lightly sweet scone meets a soft cookie. The outside has golden, slightly crisp ridges, while the inside stays tender and fluffy. The dried fruit adds bursts of sweetness, and a hint of citrus zest (if you choose to add it) brightens every bite.

They are especially lovely served warm with butter melting into the cracks.

When to Serve Them

• Afternoon tea
• Weekend baking with family
• Lunchbox treats
• Holiday gatherings
• Rainy-day comfort baking

Full Ingredients for Mary Berry’s Rock Cakes

PIN IT

Here’s everything you’ll need:

• 225g (1 ¾ cups) self-raising flour
• 110g (½ cup) unsalted butter, softened
• 85g (⅓ cup + 1 tbsp) granulated sugar
• 150g (1 cup) mixed dried fruit (raisins, currants, sultanas)
• 1 large egg
• 1–2 tablespoons milk
• Optional: ½ teaspoon vanilla extract
• Optional: 1 teaspoon orange or lemon zest
• Optional: Pinch of ground cinnamon or mixed spice

Ingredient Notes & Substitutions

• If you don’t have self-raising flour, use all-purpose flour plus 1½ teaspoons baking powder.
• Swap mixed dried fruit for chocolate chips if baking for children.
• Add chopped nuts for texture.
• Brown sugar can replace granulated sugar for a deeper flavor.

Tools You’ll Need

• Large mixing bowl
• Wooden spoon or spatula
• Baking tray
• Parchment paper
• Tablespoon for scooping

No stand mixer required—just good old-fashioned mixing.

How to Make Mary Berry’s Rock Cakes

PIN IT

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

The oven should be nice and hot—this helps create those beautiful golden peaks.

Step 2: Rub in the Butter

Add the self-raising flour to a large bowl.

Drop in the softened butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

This is my favorite step—it feels grounding, almost therapeutic. Baking is therapy, after all.

Step 3: Add Sugar and Fruit

Stir in the sugar and mixed dried fruit.

If using zest or spices, add them here. The aroma will already start to bloom.

Step 4: Add the Egg and Milk

Beat the egg lightly, then stir it into the mixture.

Add 1 tablespoon of milk and mix until a stiff, slightly sticky dough forms. If needed, add another tablespoon of milk—but don’t overdo it. The dough should be rough and lumpy.

Step 5: Shape the Rock Cakes

Using a tablespoon, scoop rough mounds onto the baking tray. Don’t smooth them out—those craggy peaks are what give rock cakes their charm.

Space them about 2 inches apart.

Step 6: Bake

Bake for 15–20 minutes, until golden brown and firm on top.

Your kitchen will smell buttery and sweet—pure comfort.

Step 7: Cool and Serve

Let cool slightly before transferring to a wire rack.

They’re wonderful warm, but equally lovely at room temperature.

What to Serve with Rock Cakes

These pair beautifully with:

• Classic English breakfast tea
• Earl Grey
• Cappuccino
• Hot chocolate
• A light dusting of powdered sugar
• Butter or clotted cream

They’re also lovely served alongside:

• Lemon Drizzle Cake – https://poulef.com/lemon-drizzle-cake
• Classic Victoria Sponge – https://poulef.com/classic-victoria-sponge
• Traditional Scones – https://poulef.com/traditional-british-scones
• Blueberry Muffins – https://poulef.com/blueberry-muffins
• Easy Shortbread Cookies – https://poulef.com/easy-shortbread-cookies

Tips for Making Perfect Rock Cakes

• Do not overmix—the texture should be rough.
• Keep butter slightly soft but not melted.
• Avoid adding too much milk.
• Bake until golden—not pale.
• Let them rest 5 minutes before moving.

Rustic is beautiful here—embrace it.

Storage Instructions

Room Temperature:
Store in an airtight container for up to 4 days.

Freezer:
Freeze for up to 2 months. Reheat in oven for 5 minutes to refresh.

They’re best enjoyed fresh within 2 days.

General Information

Rock cakes became popular during wartime Britain because they required fewer ingredients than traditional cakes. They’re economical, quick, and comforting—exactly what home baking should be.

Mary Berry helped revive their popularity through her simple, reliable recipes that make baking approachable for everyone.

These cakes are about tradition, family, and sharing warmth.

Frequently Asked Questions

Can I make them without dried fruit?

Yes! Substitute chocolate chips or omit fruit entirely.

Why are they called rock cakes?

Because of their rough, rocky appearance—not because they’re hard!

Can I make them gluten-free?

Yes—use a gluten-free self-raising flour blend.

Can children help?

Absolutely. Kids love rubbing in butter and shaping the mounds.

Why are mine dry?

Too much flour or overbaking can dry them out.

Interactive Element

If you bake these Mary Berry’s Rock Cakes, I would love to see your creations!

Save and share on Pinterest here:
https://www.pinterest.com/poulefrecipe/

Leave a comment below and tell me:

• Did you add zest?
• Did you go classic or chocolate chip?
• Did your family sneak one before they cooled?

Your kitchen stories mean the world to me.

Nutritional Information (Per Cake – Approximate)

Nutrient	Amount
Calories	190
Protein	3g
Carbohydrates	26g
Sugar	12g
Fat	8g
Saturated Fat	5g
Fiber	1g
Sodium	120mg

Print