Hagrid's Rock Cakes
Make a better version of Hagrid's rock cakes; they are soft and sweet, packed with sultanas, dried apricots, prunes, and cranberries, and ready within 30 minutes.
Servings: 10 rock cakes
Calories: 238kcal
Equipment
- Baking sheet
Ingredients
- 230 g all-purpose flour 8 oz/ 2 cups, Note 1
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground allspice
- a pinch of salt
- a pinch of nutmeg
- 120 g unsalted butter ½ cup, room temperature
- 100 g muscovado sugar ½ cup
- 125 g chopped dried fruit 4.5 oz/ ⅔ cup, Note 2
- 1 egg
Instructions
- Preheat the oven to 180°C/ 350°F. Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, allspice, salt, and nutmeg. Add the soft butter and rub it into the flour with your hands until the mixture resembles fine breadcrumbs.230 g all-purpose flour/ 2 cups + 100 g muscovado sugar/ 100 g + 1 ¼ teaspoons baking powder + 1 teaspoon ground allspice + a pinch of salt + a pinch of nutmeg + 120 g unsalted butter/ ½ cup
- Chop the larger dried fruit if using. Sultanas, raisins, or cranberries can be left whole.125 g chopped dried fruit/ 4.5 oz
- Combine: Beat the egg lightly in a small bowl. Stir the chopped fruit and egg into the flour-butter mixture with your hand or a spoon.1 egg
- Divide the dough into 10 heaps and place the heaps on the prepared baking tray. You should not try to give them a nice shape, leave them rough so that they can resemble rocks in the end.
- Bake for about 18-20 minutes or until golden brown. Leave to cool on the baking tray for about 10 minutes, then transfer to a wire rack to cool completely. Store airtight.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Dried fruit: I used sultanas, prunes, and apricots.
Nutrition
Serving: 1rock cake | Calories: 238kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 86mg | Fiber: 2g | Sugar: 16g