We love a Fat Rascal at team GBF. They’re probably one of the cutest bakes in the world – their dimpled faces topped with cheery cherry eyes and almond fangs.
The bake (somewhere between a scone and rock bun) likely traces its origins to the 14th century, when monks would make something similar for festivals.
In the 15th century, turf cakes (made with leftover dough and dried fruit, like a Norfolk Shortcake) were popular as a way of satisfying sugar cravings without breaking the bank. And by 1983, fat rascals had become synonymous with Betty’s Tearoom in Harrogate – which sells nearly 400,000 a year!
We highly recommend a visit to Betty’s, but if you can’t slip away to Yorkshire just yet, try making them at home. Traditionally, the recipe uses sultanas or raisins, but we like the fudgy texture of snipped dates. And look for dark Italian glace cherries, which really do add to the flavour.
Enjoy simply with butter, or jam and cream.
Ingredients (makes 6)
- 300g self-raising flour
- 1tsp ground cinnamon
- 125g unsalted butter, cold and cubed
- 100g caster sugar
- 1tbsp finely chopped candied orange peel
- 1/2tsp lemon extract
- 125g dried chopped dates
- 1 large egg
- 4-5tbsps milk
- To finish:
- 1 egg to wash, beaten
- Glace cherries
- Flaked almonds
Method
1. Set the oven to 200C and line a baking sheet.
2. Combine the flour, cinnamon, sugar and butter, rubbing with your fingers until you have breadcrumbs. Add the fruit, peel, lemon extract, egg and milk. Mix with a knife to combine. Don’t overwork the dough or it will become too heavy. Allow to sit for 20 minutes.
3. On a lightly floured surface, split the mix into 6 equal pieces and shape into rounds about the size of your palm – around an inch thick.
4. Place on your prepared tray, brush with beaten egg. Cut six glace cherries in half and place on the buns to make ‘eyes’. Then use three almonds per bun to make teeth. Bake for 15 to 20 minutes until risen and golden.
