Jam Rock Cakes
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 6 cakes; 1 each
- Preparation
- 20 minutes
- Cooking
- 15–20 minutes
- Total time
- 35–40 minutes, plus cooling
Heat / oven setting200°C conventional / 180°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 135g | |
| 45g | |
| 45g | |
| 45g | |
| 30g beaten egg, weighed without shell (beat whole eggs and weigh the amount needed) | |
| 18–27ml | |
| 3 tsp |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
Method
Prepare
Preheat oven and line a baking tray. Wash hands and clean the workstation. Weigh ingredients. For a fractional egg quantity, beat the egg first, then weigh the stated amount without shell.
Rub in
Sift flour into a bowl. Add cubed butter and rub in with fingertips until the texture resembles fine breadcrumbs.
Mix
Stir in sugar and raisins. Beat egg with 18ml milk and add, mixing to a stiff dough. Add remaining milk only if needed to bring it together.
Shape
Make 6 rough mounds on the tray. Press a small hollow into each and add ½ tsp jam. Leave the surface rough; do not flatten completely.
Bake
Bake for 15–20 minutes until risen, golden and cooked through. Jam will be very hot.
Cool
Cool on a rack before eating. Evaluate the rough exterior and soft centre.
Portion for six
Makes 6 cakes; 1 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Raisins contribute some fibre. Butter, sugar and jam increase energy density, so use a sensible portion.
Practical skills
Rubbing in, judging dough consistency, portioning and baking.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.