Yorkshirefatrascals Recipes
BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES
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
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 CURD TART
Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
- To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined - leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
- To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.
Nutrition Facts : Calories 466 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.62 milligram of sodium
YORKSHIRE FAT RASCALS
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
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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