- 300 grams of self raising flour
- 3 tablespoons of golden syrup
- 80 grams of caster sugar
- 100 grams of cold butter
- 150 grams of raisins
- 1 egg
- 130 mls of full fat milk
Anyone for afternoon tea? I’ll admit this freely… I raise my pinkie when I drink tea and chew down a fairy cake.
So my balance is that these Rock Cakes are straight from the Dwayne Johnson school of bakery… they look hard, they act hard but at the end of the day they’re just a giant bronzed tea cake.
Sift the flour into a big mixing bowl and chop in the cold butter – stress on cold, if the butter starts to heat up it will ruin your mix, so take it straight from the fridge.
Using your pinkies (fingertips) mix the butter and flour together until you have what looks and feels like bread crumbs. The key here is not to overwork, things so don’t get to precious with this.
Beat the egg and add it to the butter and flour mix along with the milk, syrup, sugar and raisins.
Combine (do not mix!) the ingredients. Just enough so they come together. The more you work this dough the less it will rise and have body. Use a spatula or a metal spoon and be delicate.
You’re gona get five big-assed rock cakes out this mix so spoon the mix out at about 5cm apart on a baking tray and sling into pre-heated oven at 180c for 15mins
So this is the important bit… This puts the ‘Dwayne’ into your rock cakes – just leave them to ‘rock-up’ on a wire rack. The more air gets around them the rockier they get.
Pinkies up, Gentlemen!