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Hagrid’s Rock Cakes | Harry Potter

  • Author: Bryt @
  • Total Time: 25 mins
  • Yield: 12 1x


Units Scale

Constance Spry version

  • 3 cups plain flour
  • 1 tsp baking powder
  • pinch salt
  • 115 butter
  • 2/3 cup white sugar
  • 3 medium sized eggs
  • 1/2 cup sultanas
  • cream, if additional liquid required

1917 rock cake version

  • 115g butter
  • 1 cup white sugar
  • 1 cup milk
  • 3 cups plain flour (+ 1 extra cup if required)
  • 1/2 cup raisins
  • 1 tsp baking powder
  • 1/2 tsp vanilla


  1. Preheat oven to 170C.
  2. In a large bowl, stir together the flour, sugar and baking powder.
  3. Next, with clean hands, rub together the flour mixture and butter until combined and crumbly.
  4. Pour in the milk (or eggs if following the Constance Spry version), then stir in the vanilla and raisins.
  5. Add in the additional flour bit by bit if required, until you have a stiff dough.
  6. On an oiled or baking paper lined baking tray, drop large tablespoonfuls of the dough on.
  7. Bake in the oven until golden brown (~20-30 minutes depending on you oven).


This recipe is a combination of the one in Constant Fry’s Cookery Book, and a 1917 version.

  • Cook Time: 25 mins