Fat Rascals

Name: Fat Rascals
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Middle Eastern
Ingredients: 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; 1 medium egg yolk; 1 tablespoon water; Glacé cherries and blanched almonds, to decorate

Instructions

Prep:20minCook:20min

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.

Updated at: Sat, 23 Nov 2024 02:28:23 GMT