Mountain Berry Rock Cakes

Serves: 12 SmartPoints Per Serving: 5

Recipe details


To make this delicious teatime treat even easier, you could use frozen berries instead of fresh ones.


125g (4 ½ oz) low fat spread

250g (9oz) self-raising flour

75g (2 ¾ oz) fresh raspberries

50g (1¾ oz) fresh blackberries

Zest of ½ a lemon

1 egg, beaten

1 teaspoon baking powder

2 tablespoons skimmed milk

50g (1 ¾ oz) caster sugar


  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C and line a baking sheet with non stick baking paper. Using the tips of your fingers, rub the low fat spread into the flour and then gently mix in all the other ingredients with a wooden spoon until a soft dough is created. Don’t worry if the raspberries or blackberries get a little squished.
  2. Using a tablespoon, dollop 12 heaps of the mixture on to the prepared baking sheet, spaced evenly apart. Bake in the oven for 15 minutes until lightly golden brown. Cool on a wire rack.


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