Rock Cakes

1. Heat the oven to 180C/350F/Gas 4 and line a baking tray with parchment.
2. Combine the flour, sugar and baking powder in a bowl, then rub in the cubed butter until it looks like breadcrumbs. Stir through the dried fruit.
3. In a separate bowl, beat the egg, milk and vanilla extract together.
4. Pour the egg mixture into the dry ingredients and stir with a spoon only until it comes together as a thick, lumpy dough, adding another teaspoon of milk if it needs it.
5. Drop golfball-sized spoonfuls onto the tray, leaving room between them, as they spread to roughly double their size.
6. Bake for 15 to 20 minutes until golden-brown, rest for a couple of minutes, then lift onto a wire rack to cool.

Tips from the ZestyPlate Kitchen

• Rub the butter through the flour with your fingertips until it resembles breadcrumbs; that is what gives them their crumble.
• Leave the dough thick and rough. The lumpy, craggy look is the whole point and the reason for the name.
• Once the egg is in, stir just enough to bring it together. Overworking makes them tough.
• They are at their best on baking day, still slightly warm from the oven.