Fat rascals

Fat rascals


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Sift the flour, salt and spice (if using) into a large mixing bowl.
  3. Add the butter and rub it into the dry ingredients using your fingertips, until the mixture looks like fine breadcrumbs. Add the sugar and fruit and stir to mix.
  4. Measure out the cream in a jug and add the lemon juice. Stir the cream – it will thicken and stiffen as you go, but take care not to overmix.
  5. Add this to the bowl along with the beaten egg. Stir with a wooden spoon or flexible spatula to make a soft, sticky dough. With floured hands, make 8 balls and place well apart on a lined baking sheet.
  6. Decorate each with 2-3 blanched almonds and a glacé cherry sliced in half.
  7. Bake in the preheated oven for 22-25 mins until the fat rascals have expanded, risen, and are golden brown.
  8. Transfer to a wire rack, and leave to cool, taking the cakes off the sheet after 5 mins.
  9. Serve fresh and warm, whole or split and spread with butter, preferably on the day of making.

Vintage Cakes by Jane Brocket, published by Jacqui Small, £25

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These scone-like cakes made famous by Bettys Tea Rooms in York should be eaten fresh, warm, split and buttered


275g (10oz) self-raising flour
a pinch of salt
a grating of nutmeg or pinch of mixed spice (optional)
100g (4oz) cold butter, cubed
100g (4oz) caster sugar
150g (5oz) mixed dried fruit
150ml (5floz)double cream plus 1 tsp lemon juice
1 egg, lightly beaten
2 or 3 whole blanched almonds and a glacé cherry sliced in half per fat rascal


Time: 15 mins Cooking time: 25 mins
Serves: 8
Nutrition: Per serving: 417 Cals Fat 22g, Sat fat 13.1g