Tuesday, 17 June 2014

Not just Scones, we've got Fat Rascals in Yorkshire

Fabulous Fat Rascals
We like to think we know a thing or two about food in God’s own country Yorkshire and of course, top of the list is our own Yorkshire Pudding. 
But we don’t stop there. Where else could you find not just Scones but Fat Rascals, which have been around here in Yorkshire since Elizabethan times?  Fat Rascals are like Scones  but usually dome shaped with lots of variations with the dried fruit such as sultanas, raisins, currants, cranberries, apricots – whatever you like best! Here’s Grandma Abson’s recipe.
Fat Rascals
8 oz/225g (or 8 heaped tbsps) self raising flour
4 oz/110g butter
2 oz/50g caster sugar
4 oz/110g of a combination of raisins, sultanas, currants and glace cherries
1 oz/25g flaked almonds
1 tsp cinnamon
1 tsp nutmeg
Zest of 1 lemon or orange
7 tbsps milk or milk/water
2 eggs
1 oz/25g demerara sugar

Sieve the flour and salt and rub in the butter. Add the sugar, cinnamon, nutmeg and lemon or orange zest and dried fruit/glace cherries. Beat the eggs and milk and add to the mixture to make a soft dough. Roll out to ½ - ¾ inch thick and cut into rounds with a pastry cutter. This makes around 10 to 12. Place on baking tray and sprinkle a little demerara sugar on the top of each one. Bake in a hot oven for 15 minutes (425F, Mark 7, 220C).
Once you’ve baked Fat Rascals I'm sure you'll agree they deserve to be on the podium for a top prize! Tell me what you think of this recipe. 

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