Fat Rascals

Name: Fat Rascals
Cuisine: British
Ingredients: 275 g (9¾ oz) plain flour, plus extra for dusting; 1½ tsp baking powder; 120 g (4 oz) butter, cubed; 85 g (3 oz) currants; 85 g (3 oz) caster sugar; 50 g (1¾ oz) mixed citrus peel; 175 g (6¼ oz) soured cream; 1 egg and 1 egg yolk, beaten, plus 1 egg, beaten, for brushing; 1 egg and 1 egg yolk, beaten, plus 1 egg, beaten, for brushing; 1 egg and 1 egg yolk, beaten, plus 1 egg, beaten, for brushing; glacé cherries and blanched almonds, to decorate; glacé cherries and blanched almonds, to decorate

Preparation info

Makes
10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Also known as a Yorkshire Turf Cake, this teatime treat is a bit like a scone and dates from Elizabethan times. The Fat Rascal is now inextricably linked with the famous tea rooms, Bettys (originally of York and Harrogate) when they began baking and selling these little cakes in the early 1980s.

Ingredients

275 g (9¾ oz) plain flour, plus extra for dusting
1½ tsp baking powder

Europe
United Kingdom
Harrogate
York
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4, and grease a baking tray.
Sift the flour and baking powder into a bowl, add the butter and rub in together until it resembles breadcrumbs.
Add the currants, sugar and citrus peel, followed by the cr