Rock cakes

Jill’s rock cakes

Jill has been using her rock cake recipe for many years. Your guests will love trying this British classic at your Afternoon Tea!

Rock cakes


  • 110g soft butter or margarine 
  • 55g granulated sugar 
  • 225g self-raising flour 
  • 165g sultanas 
  • 1 teaspoon baking powder 
  • 1 medium egg 
  • 1 to 3 tablespoons milk 
  • Demerara sugar for sprinkling  


  1. Heat your oven to 180°C (fan) 
  2. Sieve the flour and baking powder into a large bowl 
  3. Add the butter to the flour and rub it in until it resembles fine breadcrumbs 
  4. Add the sugar and sultanas, followed by the medium egg and 1 tablespoon of milk 
  5. Mix until it forms a stiff dough 
  6. Add the rest of the milk (1 tablespoon at a time) until it reaches the required consistency – it should be tacky but not wet 
  7. Grease or line 2 baking trays and use a tablespoon to measure 12 even mounds 
  8. Sprinkle each one with Demerara sugar 
  9. Bake for 15 minutes (first checking after 10 minutes) 
  10. Place on cooling rack to cool, then store the rock cakes in an airtight container or tin 

Top tip:

If you prefer, you can use also use currants instead of sultanas. 

Need any help? 

We’re here to help! You can contact the Afternoon Tea team by sending us an email or completing our online form.


Get in touch

Share this page