Betty's Tearooms in Harrogate has to be one of my favourite places to visit and when I do I always have Welsh rarebit followed by a Fat Rascal served with a pot of Orange Pekoe tea. Such a treat and a perfect afternoon tea.
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Ingredients to make 6 Fat Rascals when I say six I mean six huge fat rascals. You could make them smaller WHY!!! or you could just double, triple or quadruple this recipe. They freeze perfectly well for 3 months.
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Please refer to the link to covert to US measures Easy Conversion Chart
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6oz/150g of both plain(all purpose) & Self Raising flour (12oz/300g in total)
1 level tsp Baking powder
1tsp cinnamon powder
½tsp grated nutmeg
3½oz/90g Caster (superfine) sugar
5oz/130g cold butter
the zest of an orange & lemon finely grated
2 eggs, 1 for the dough and 1 for the glaze
1½ tbsp of buttermilk/plain yoghurt or double cream
6oz/150g dried fruit (I used currants, sultanas raisins and a little candied peel)
Cherries & whole almonds for decorating
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grease & line an oven tray with parchment
set the oven to 200c/400f/gas mark 6
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Sieve the flours, baking powder & spices into a large mixing bowl
Rub in the butter until it resembles breadcrumbs
add the sugar and mix in
Add the zests and fruit & mix together, make a well in the centre of the bowl
Beat one egg into the buttermilk/yogurt/cream and pour into the well
Lightly bind the mixture together it will be slightly sticky
Lightly knead and divide into 6 equal pieces
Form into balls and place well apart on the oven tray
Press each ball down to form a disc around 2½/3inches in diameter
Brush with the other beaten egg and decorate with cherries and almonds
Bake in the centre of the oven for 15-20minutes until golden brown and firm to the touch
Leave to cool for a few minutes before transferring them to a wire cooling rack
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Lovely served warm or cold. I like them as they are but you will usually find them served with clotted cream & strawberry jam as you would scones
How lovely, such pretty colors for the Holidays
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