Things to know about Fat Rascal Recipe
Delicious British Traditional Sweet Fruit baked bread Authentic Fat Rascal Recipe from Yorkshire. A fat rascal, known to be named by Queen Elizabeth originated in Yorkshire, Northern England dating back to the 19th Century. The Fat Rascal is a cross between a fruit scone and a rock cake in taste and ingredients. However, the Fat Rascal is said to have been created by a scone recipe gone wrong as it is typically denser and larger yet it tasted so good that the recipe became its own.
Delicious British Traditional Sweet Fruit Baked Bread from Yorkshire. Authentic Recipe of Fat Rascal.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Self-Raising Flour Plus extra for dusting
- 1 tsp Baking Powder
- 100 grams (3.53 oz) White Sugar – Regular Sugar – Granulated Sugar
- 150 grams (5.29 oz) Currant
- 125 grams (4.41 oz) Butter Chilled
- 150 ml (5.07 floz) Creme Fraiche
- 1 pc Egg
- 30 grams (1.06 oz) Glace Cherry
- 15 grams (0.53 oz) Blanched Almond
- Preheat the oven to 220C/425F and line a baking tray with parchment paper.
- In a large mixing bowl combine the flour, baking powder, and sugar. Chop the butter into cubes and add to the mixing bowl. Using your fingertips, rub together until the mix resembles breadcrumbs and there are no lumps of butter.
- Make a well in the middle of the mixture and pour in the Crème Fraiche and mix well to form a dough.
- Once the dough has come together, turn out onto a floured surface and roll out to about 1 in (2.5 cm) thick. Divide the mixture and use your hands to make 10 balls of dough, flattening them slightly to resemble a bread bap shape. Beat the egg in a small dish and brush the egg wash over each ball to glaze. Place one or two almonds and a few halved glace cherries on top of each ball, pushing them into the dough slightly to secure.
- Place the rascals on the baking tray, giving plenty of space between one another. Bake for 20 minutes, they should have risen and golden brown.
- The dry ingredients can be mixed and placed in an airtight container or freezer bag and frozen for up to one month.
- Once cooked, they are best-eaten straightaway, however, they will only last for 3 days, just warm them slightly before eating.
- Substitute the currants with sultanas or raisins or use a mix of all.
Serve with butter, jam, and some clotted cream.
— Specific Atributes of This Recipe:
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