Alex’s Fat Rascals

Freshly baked Fat Rascals

It’s Christmas time, and in an effort to keep Alex entertained, we’ve been working together to cook some great treats for the festive events planned over the coming days.  One thing I’ve been meaning to cook for a while are Fat Rascals, a traditional Yorkshire cake made famous by Betty’s Tea Rooms, very similar to a scone, but highly superior!  Traditionally eaten warm, often buttered for afternoon tea, these classic cakes are an absolute delight and have turned into Alex’s new signature dish!

Makes 8


  • 125g salted Butter, diced
  • 150g Self Raising Flour
  • 150g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp freshly grated Nutmeg
  • 85g Golden Granulated Sugar
  • 2 tbsp good quality Candied Peel, chopped finely
  • 150g Raisins
  • 2 Eggs
  • 5 tbsp Milk
  • 16 Glace Cherries, halved
  • 16 whole Blanched Almonds


  • Seive the flour, baking powder and spices into a bowl and carefully rub in the butter to give a texture of breadcrumbs
  • Stir in the sugar, candied peel and raisins
  • Break 1 egg into a cup, and mix in a couple of tbsp of milk.  Stir this into the mixture and start to bring together with your hands to form a dough.  Add extra milk as required to bring the mixture together without it becoming sticky
  • Form the dough into 8 rounds, about an inch thick and place on a greased baking sheet
  • Decorate the tops with cherry halves and almonds
  • Take the remaining egg and any remaining milk and mix together in a cup.  Using a pastry brush, glaze the top of each fat rascal well
  • Bake in a pre-heated oven 180oC (Fan) for about 15 minutes
  • Check – return if they are not fully cooked for another 5 minutes or so.  They should be golden brown

Best served when freshly baked, warm, with butter if desired.  I’ve been told these keep well for a few days, but you’ll never be able to test this out as they’ll all be gone in 24 hours…


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