Children's Nutrition, Lunchboxes, Recipes, Snacks, Sweet treats, Uncategorized

Rock cakes

There’s something quite cosy going on in my home, sheltered inside amidst the chaos. There’s an attempt at home schooling that has moments of varying success, there’s some cabin fever at having only our immediate family for company and a distinct lack of “me” time despite not being able to go anywhere, and yet I am spending precious time with my kids and teaching them all the things I also love to do… like baking!

These rock cakes are a variation of a recipe that my mum used to bake with me and my sister. Blissfully easy to do with small people, and as the name suggests, the appearance is better when no attention is paid to it at all. And so very comforting for me as a memory of my childhood, albeit I’ve switched out some of the less than healthy ingredients (hello glace cherries!) for some more wholesome alternatives.

Makes 12

Ingredients:

  • 200g wholemeal flour (I used spelt)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 100g butter
  • 150g dried fruit – I used 50g raisins, 50g chopped dates and 50g chopped apricots
  • 30g chopped mixed nuts
  • 80g brown sugar (or coconut sugar)
  • grated rind of 1 lemon
  • 1 large egg, beaten
  • 2-3 tbsp milk

Method:

  1. Prepare a 12-hole muffin tin with cupcake cases and pre-heat the oven to 200C (180C fan assisted)
  2. Measure out the flour, baking powder and cinnamon in a large mixing bowl, and stir together
  3. Add the butter to the flour mix, chopped into 1-2cm square cubes
  4. Rub the flour and butter together with your fingers. This was always a step emphasised by my mum as being important not to over-heat the butter and make a doughy consistency, but I don’t find that true in reality (sorry Mum!) so the kids get stuck in
  5. Clean children’s hands thoroughly so that the mix remains mostly in the bowl!
  6. Add the sugar, dried fruit, nuts and lemon rind and mix together
  7. Add the egg and milk and stir to form a thick mixture that can be scooped out – then scoop it out dividing evenly into the cupcake cases
  8. Bake for approx 20 minutes, until golden brown on top, then leave to cool on a wire rack for as long as the small people can wait.

Do please let me know what you think of these! Other great family bakes to try are:

Savoury Cheese Flapjacks
Courgette Cupcakes
Apple Sauce Super-Flapjacks


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