Spiced rock cakes. Named after Old Harry Rocks off the coast of Swanage, part of the 'Jurassic Coast' World Heritage Site, possibly taking their name from a famous Poole pirate, Harry Paye, who used to store his contraband nearby.

Known only from a J.Salmon 'County' cookbook. For more traditional version, see Rock Cakes


The Old Harry Rocks
Image: Shaun Ferguson



Image: Rahul Khubchandani and Alex Bray...


Original Receipt adapted from J.Salmon

8 oz self-raising wheatmeal flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
4 oz butter, softened
4 oz Demerara sugar
4 oz mixed dried fruits (currants, sultanas, mixed peel, glace cherries etc)
Grated rind of½ lemon
1 medium egg, beaten
2 tablespoons milk

Set oven to 375F or Mark 5. Stir the flour, mixed spice and cinnamon together into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, dried fruit and lemon rind. Add the egg and milk and combine with the dry ingredients to form a crumbly dough. Form into 10 or 12 rough heaps on a greased baking tray. Bake for approximately 20 minutes until lightly browned. Cool on a baking tray for 5 minutes before transferring to a wire rack. these cakes are best eaten on the same day as made; they freeze well.