A special treat for Yorkshire Day – Fat Rascals




  • 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,
Step 1 Heat the oven to 200C/400F/Gas Mark 6.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 Remove from the oven and allow to cool on a wire rack.
Step 6 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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