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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Fat Rascals

Fat rascals are a scone-type cake traditionally from Yorkshire. Serve with lots of warm butter and a cup of tea.


Prep: 15 MINS
Bake: 20 MINS
Serves: 8
Skill Level:EASY

Ingredients

FOR THE FAT RASCALS

  • 250G Plain white flour (we use Allinson)
  • 1 1/ tsp Mixed Spice
  • 50g Mixed peel chopped
  • 1 1/ tsp Baking powder
  • 1 Egg (free range) medium, beaten
  • Lemon zest from 1 lemon
  • 100g Butter (salted) softened
  • 100g Dried mixed fruits
  • 80g Unrefined golden caster sugar (we use Billington's)
  • 1tsp Orange Extract (we use Nielsen Massey)
  • 100ml Sour cream

FOR THE TOPPING

  • 1 Egg (free range) medium, beaten
  • 12 Glacé cherries
  • 24 Almonds (whole) blanched
  • Unrefined demerara sugar to sprinkle (we use Billington's)

 

The Method

STEP 1

Preheat the oven to 200C (fan 180C, gas mark 6) and line 2 baking sheets with baking parchment.

STEP 2:

In a large bowl rub together the flour and butter until it resembles breadcrumbs.

STEP 3:

Add the mixed spice, dried fruit, peel, sugar, baking powder and zests and stir well.

STEP 4:

Add the extract, egg and soured cream and bring together into a stiff dough.

STEP 5:

Divide the mixture into 8 and roll them into a ball and flatten them so they are 2.5cm thick and about 7cm in diameter similar shape to a bap roll.

STEP 6:

Brush well with the other beaten egg and press a few almonds and glacé cherries lightly into the top of each one and sprinkle with demerara.

STEP 7:

Bake for 15 – 20 minutes be careful they don’t burn towards the end. Eat warm with a cup of tea.

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