Wednesday, 3 October 2012

YORKSHIRE FAT RASCALS

Recipes like this are really the nub of the sort of baking I particularly enjoy, and since I promised no fuss baking in the introduction, here you go. Fat rascals are sturdy, delicious, need no decoration and are ridiculously easy. When I bake these I tend to only make enough for 4 (one for each of the family), so you can enjoy them like you would if you bought a scone; a one off treat every so often. With one each you’re also not left with an overwhelming stack of cakes that end up going dry as you try to flog them to anyone who will have them. The recipe can be easily doubled, or tripled if you want more.
I make the fat rascals with a larger amount of fruit and cherries than other recipes I’ve encountered, but this keeps them from being dry as cakes like this are often too claggy. Anyway, a cake which is under fruited is always disappointing.
One last note- give me this over a cupcake any day.

100g self raising flour
50g butter
35g sugar (I always use unrefined granulated sugar)
40g mixed dry fruit
40g glace cherries
1 egg

Preheat the oven at fan 200°/220c/7
Grease a small baking sheet. Rub together flour and butter (recipes like this warrant use of hands) until the mixture resembles breadcrumbs. Mix in sugar, fruit and cherries then add the egg. Stir in to form a sticky dough. Roll mixture into balls and flatten them down a little on tray.

Sprinkle with sugar and bake for 10-12 minutes or until golden brown, sturdy, but not rock hard. Leave to cool on a wire rack and enjoy. It’s as easy as that.






































To see me make these on video, click here.

4 comments:

  1. They look fab! I love the name 'fat rascals!'

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  2. It's great that you have made the recipe for four people. I'd rather bake more often and have fresh, good quality results. Thanks for a great classic recipe! : )

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    1. Thank you, glad you like! and yeah I agree, sometimes I think recipes make wayyy too much, and I think its more difficult to half a recipe than it is to double anyway :)

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  3. Have these cooling as I type. Thanks for recipe, tried in Yorkshire tearoom years ago and loved them.

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