Recently this year I have absolutely fallen in love with cooking desserts and as a surprise I baked some rock cakes and wrapped them up in a box as a present for my mum, as they are one of her favorite biscuits. I stumbled across this fabulous recipe by Marian Keyes in her book ‘Saved by Cake’ which I discovered in a picture on Instagram uploaded by Daisy I highly recommend anyone to go visit her blog and follow her on Instagram and twitter as she has inspired me greatly through my admiration of food.  I wanted to share Marian Keyes rock cakes recipe to everyone as I had made them a numerous amount of times and every batch has turned out brilliantly! If you are looking for a cookbook filled with magnificent desserts I suggest you go buy her book as there are a large range of unique recipes and her story for her passion of food is very inspirational to anyone going through a hard time.

I added one extra ingredient to her recipe as I had some dried cranberries in the fridge and decided to also incorporate them into the rock cakes mixture. If you are not a big fan of cranberries then feel free to leave them out. Personally I just think they give that extra fruity flavor and add a nice bright red colour to the biscuits.


Check out my demonstration of how to make Rock Cakes on youtube in the link below:

Makes 14-16


  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 115g unsalted butter
  • 115g sultanas
  • 50g mixed peel
  • 50g dried cranberries (optional)
  • 75g caster sugar
  • 1 egg, beaten
  • 3 tablespoons milk

To decorate

  • 3 tablespoons demerara sugar (or caster sugar)


  1. Line a large baking tray with baking paper and preheat the oven to 200 degrees C/400 degrees F/ gas 6.
  2. Sieve the flour and baking powder into a large bowl, then rub in the butter or use an electric mixer until it resembles breadcrumbs.
  3. Fold in the sultanas, mixed peel, dried cranberries, sugar and beaten egg, mixing well together, until you have a stiff dough.
  4. Add the milk to the mixture if the batter is too stiff.
  5. Using 1-2 tablespoons full of mixture roll into golf-sized mounds into your hands and place each ball onto the baking tray, leaving space for spreading between each one.
  6. Sprinkle the top of each biscuit with demerara sugar (or caster sugar), then bake for 15 to 20 minutes until the cakes have gone golden brown. Cool on a wire rack and enjoy!




As Julia Childs would say ‘Bon Appetite!’ 

missemzyy xox