Sugar & spice rock cakes
Rock cakes are nicest when eaten on the day they are made. To get ahead, you can prepare the dry mix several days before your fête, bag it and store in the fridge. On the day, stir in the egg and milk, then bake. Makes 10 Prep 15 mins Cook 20-25 mins 200g self-raising flour 1 tsp baking powder 1½ tsp mixed spice 100g butter 85g light muscovado sugar 100g mixed dried fruit 1 egg, beaten 2 tbsp milk demerara sugar, or roughly crushed sugar cubes, for sprinkling
1 Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp mixed spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
2 Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown. PER CAKE 211 kcals, fat 9g, saturates 5g, carbs 29g, sugars 15g, fibre 1g, protein 3g, salt 0.5g