My take on the famous Betty's Fat Rascals; Fat Rascals a cross between a bun and a scone, more like a rock cake and are delicious when enjoyed with an afternoon cuppa. The origin of the name is unknown, but they are thought to have been made since the mid-19th Century under the name of Fat Rascals, although the original recipe is thought to be Elizabethan.
150g plain flour, sieved
150g self-raising flour, sieved
1 teaspoon baking powder
125g cold butter, cubed
100g caster sugar
Grated zest of 1 orange
Grated zest of 1 lemon
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
150g dried mixed fruit (currants, raisins and sultanas in equal quantities)
1 large free-range egg, lightly beaten
4 to 5 tablespoons milk
Glaze and Topping
1 medium egg yolk
1 tablespoon water
Glacé cherries and blanched almonds, to decorate
My take on the famous Betty's Fat Rascals; Fat Rascals are a cross between a bun and a scone, more like a rock cake, and are delicious when enjoyed with an afternoon cuppa. The origin of the name is unknown, but they are thought to have been made since the mid-19th Century under the name of Fat Rascals, although the original recipe is thought to be Elizabethan.
Heat the oven to 200C/400F/Gas Mark 6.
Sieve both flours and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
Add the sugar, citrus zest, spices, dried fruit and mix well. Add the beaten egg and enough milk to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 3/4″ or 2cm deep.
Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds - see photos. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
Remove from the oven and allow to cool on a wire rack.
Fat rascals are best served warm from the oven but they can be frozen and reheated in a low oven. You can serve them alone or with lashings of butter.
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