Yorkshire Fat Rascals Recipes

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

Ingredients

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.

YORKSHIRE FAT RASCALS

Yorkshire Fat Rascals image

I found this old Yorkshire teatime recipe in Great British Cooking. These currant cookies are very simple, but it's impossible to eat only one!

Provided by truebrit

Categories Dessert

Time 30m

Yield 12 Rascals

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 tablespoon dark brown sugar
4 ounces butter
1/2 cup currants
1 tablespoon milk
2 -3 tablespoons water (I needed 4 tbsp.)
sugar, for dusting

Steps:

Preheat oven to 400F; Sift flour and baking powder in medium bowl.
Mix in the pinch of salt and brown sugar, then rub in the butter.
Add the currants, milk and enough water to make a soft dough.
On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
Dust the rounds with sugar, and place on a well-greased baking pan.
Bake for 15-20 minutes, or until the Rascals are lightly browned.
Cool on a rack.

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