Rock Cakes

rockcakes This is an old fashioned recipe that I cooked for the first time in school when I was 8 years old. It became a favourite and has been diligently written in my personal recipe book, but one I had forgotten about until the other day.

It’s not a very sweet recipe, so not one of DH’s favourites, but a lot of the flavour comes from the warm cinnamon goodness and juicy sultanas. If I remember correctly, the original recipe had mixed, dried fruit and peel, but sultanas are just enough for me. If you would like, substitute some of the sultanas for mixed, dried fruit. They’re not glamorous looking, but nice with a morning cuppa.


2 cups of self-raising flour

1/3 cup sugar

1/4 tsp cinnamon

90g (3oz) butter

1 cup sultanas

1 egg

1/3 cup of milk

extra sugar


  1. Preheat oven to ‘moderately hot’ about 180°C (360°F). Grease a baking tray or cookie sheet with butter.
  2. Sift flour, sugar and cinnamon together in a bowl. Using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.
  3. Add sultanas and mix well breaking up clumps.
  4. Beat the egg and add. Add sufficient milk to make a moist but stiff consistency. Depending on the flour you may need a little less or a little more milk.
  5. Spoon mixture into rough lumps onto the greased tray. Leave space for slight spreading. Sprinkle with sugar.
  6. Bake for 10 – 20 minutes depending on size or until cooked through. Loosen on trays while hot and allow to cool or eat warm.

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