Fat Rascals James Martin Recipes

FAT RASCALS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
• Sieve the flours into a bowl and stir in the baking powder.
• Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
• Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
• Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.
• Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
• Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.
• Serve warm with the clotted cream, jam and butter.

FAT RASCALS

Steps:

• 1. Preheat oven to 190C and lightly grease a baking tray or line a baking tray with non-sticking lining.
• 2. Put the raisins into a small saucepan and cover with water. bring to the boil and simmer for 10 minutes. leave to one side.
• 3. Rub or cut the butter into the sifted flour and salt. Add the sugar and drain the raisins and add to the butter/flour mix. Add the milk and combine to a soft dough.
• 4. Using a desert or soup spoon, dollop mix into approximately 12 even mounds on the baking tray.
• 5. Put the sugar cubes into a bowl and crush into shards - I use the end of my rolling pin for this. Sprinkle on top of fat rascals.
• 6. Place baking tray in the middle of the oven for approximately 12 - 15 minutes. Until just turning golden brown at the edges.
• 7. Cool on a wire rack.......... try not to eat them when they are still too hot, but they are wonderful warm and fresh out of the oven.

BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES

Steps:

• Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
• Rub the butter into the flour until it resembles breadcrumbs.
• Add the remaining dry ingredients and mix well.
• Add the cream and mix to a stiff paste - a firm dough.
• Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
• Arrange them on the greased baking tray and glaze them generously with the beaten egg.
• Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
• Bake for 15 to 20 minutes, or until they have risen and are golden brown.
• Allow to cool on a wire cooling rack.
• Store them in an airtight tin for up to 4 days.