• Preheat oven to 180°C (160°C fan) / Gas Mark 4. Line a baking tray with parchment paper or use a non-stick tray.

Mix dry ingredients:

• By hand: Add the flour, baking powder, mixed spice (if using), and salt to a mixing bowl. Add the cubed butter and rub it into the flour with your fingertips until the mixture looks like breadcrumbs.
• In a food processor: Add the same ingredients and pulse (or use Auto IQ Mix) until it resembles fine breadcrumbs (about 30 seconds).
• Add sugar and dried fruit to the mixture and stir through evenly.

Mix wet ingredients:

• By hand: Beat the egg with the milk and add to the bowl. Stir with a wooden spoon or your hands until a stiff dough forms. Add an extra splash of milk if the dough feels too dry.
• In a food processor: Add the milk and egg to the food processor and pulse/mix until the mixture just comes together into a stiff dough.

Shape the rock cakes:

• Scoop out golf ball-sized mounds and place them on the prepared tray, leaving space between each one. You should get 9–10 cakes.
• Bake for 15 minutes, or until the tops are golden and the edges feel firm to the touch.
• Cool on a wire rack for a few minutes before enjoying warm or at room temperature.