Fat Rascals Recipes

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FAT RASCALS



Fat rascals image

Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones!

Provided by James Martin

Categories     Cakes and baking

Yield Serves 6

Number Of Ingredients 20

150g/5¼oz plain flour
150g/5¼oz self-raising flour
1 tsp baking powder
65g/2¼oz lard, diced
65g/2¼oz unsalted butter, diced
90g/3¼oz caster sugar
1 orange, zest only
1 lemon, zest only
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
50g/1¾oz currants
50g/1¾oz raisins
50g/1¾oz sultanas
50ml/1¾fl oz double cream
2 free-range eggs, beaten
50g/1¾oz glacé cherries
50g/1¾oz blanched almonds
100g/3½oz clotted cream
70g/2½oz strawberry jam
50g/1¾oz unsalted butter

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.

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



Betty's of York Tea Room Fat Rascals - Fruit Buns/Scones image

When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty's opened its doors in York war broke out, and Betty's - in particular the basement 'Betty's Bar' - became a favourite haunt of thousands of airmen stationed around York. 'Betty's Mirror', on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)

Provided by French Tart

Categories     Scones

Time 25m

Yield 8-10 Fat Rascals

Number Of Ingredients 10

100 g butter, softened
250 g plain flour
75 g currants
50 g mixed citrus peels
1 1/2 teaspoons baking powder
75 g golden caster sugar
150 ml sour cream or 150 ml creme fraiche
1 egg, beaten
glace cherries, for decoration
blanched almond, for decoration (whole)

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.

FAT RASCALS (BISCUITS)



Fat Rascals (Biscuits) image

Make and share this Fat Rascals (Biscuits) recipe from Food.com.

Provided by Olha7397

Categories     Breads

Time 25m

Yield 1 1/2 doz

Number Of Ingredients 7

2 cups sifted all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or 3/4 cup regular margarine
1/2 lb dried currant
1/2 cup milk (about)

Steps:

  • Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
  • Add the milk and stir with a fork only until a soft dough is formed.
  • Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
  • Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
  • Culinary Arts Institute Canadian Family Cookbook.

Nutrition Facts : Calories 1969.9, Fat 97.1, SaturatedFat 60.5, Cholesterol 255.4, Sodium 1968.3, Carbohydrate 261.7, Fiber 14.8, Sugar 119.3, Protein 27

FAT RASCALS (POTATO CHEESE PUFFS)



Fat Rascals (Potato Cheese Puffs) image

This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day!

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 20m

Yield about 24 puffs.

Number Of Ingredients 8

1/2 cup all-purpose flour
1/4 teaspoon baking powder
Salt and pepper to taste
2 cups shredded American or cheddar cheese
1 cup mashed potatoes
2 large eggs, lightly beaten
1/2 cup whole milk
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the flour, baking powder, salt and pepper. Combine the cheese, mashed potatoes, eggs and milk, add to dry ingredients., In an electric skillet or deep fryer, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Serve immediately. ,

Nutrition Facts :

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