Rock cakes
A simple, crumbly cake with chocolate chips, perfect for tea.
Allergens: contains eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 12g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Basket total (full packs) | £5.64 | £5.95 |
| Cost of what this recipe uses | £2.01 | £2.30 |
| Per serving | £0.17 | £0.19 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 20cm square tin with baking parchment. 5 minutes N/A N/A
- Weigh out 150g plain flour and 100g caster sugar into a large mixing bowl. Add 100g unsalted butter, cut into small cubes, and rub into the flour and sugar using your fingertips until the mixture resembles fine breadcrumbs. 3 minutes N/A The mixture should resemble fine breadcrumbs.
- Crack 2 eggs into a separate bowl and whisk until well combined. Gradually add 50g milk chocolate chips to the bowl, stirring until fully incorporated. 2 minutes N/A The eggs should be fully combined with the chocolate chips.
- Pour the egg mixture into the flour mixture and gently fold together using a spatula until just combined. Do not overmix. 2 minutes N/A The mixture should be just combined, with no visible streaks of flour.
- Transfer the mixture into the prepared tin, spreading it out evenly with the back of a spoon. Use your fingers to press the mixture firmly into the corners of the tin to create a flat surface. 2 minutes N/A The tin should be evenly filled, with no gaps.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a skewer inserted into the centre comes out clean. 25-30 minutes 180C (160C fan, gas 4) The edges should be golden, and a skewer inserted into the centre should come out clean.
- Allow the rock cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, cut into 12 equal squares using a sharp knife. 10 minutes N/A The rock cake should be completely cool and cut into 12 equal squares.
Tips
- Here is the corrected Markdown with UK food safety guidelines applied:
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- To make the rock cake cheaper, you can use dark chocolate chips instead of milk chocolate chips.
- Store the rock cake in an airtight tin at room temperature for up to 2 days, or in the fridge for up to 2 days. To freeze the rock cake, wrap it tightly in cling film and then in foil. It can be frozen for up to 3 months. To freeze the dough or batter, transfer it to an airtight container and freeze for up to 1 month. Defrost in the fridge overnight before baking.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Jammie biscuits, Golden Syrup Flapjack Bars.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).