Fat Rascals Food
BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty's opened its doors in York war broke out, and Betty's - in particular the basement 'Betty's Bar' - became a favourite haunt of thousands of airmen stationed around York. 'Betty's Mirror', on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
Provided by French Tart
Categories Scones
Time 25m
Yield 8-10 Fat Rascals
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the remaining dry ingredients and mix well.
- Add the cream and mix to a stiff paste - a firm dough.
- Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
- Arrange them on the greased baking tray and glaze them generously with the beaten egg.
- Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
- Bake for 15 to 20 minutes, or until they have risen and are golden brown.
- Allow to cool on a wire cooling rack.
- Store them in an airtight tin for up to 4 days.
FAT RASCALS (BISCUITS)
Make and share this Fat Rascals (Biscuits) recipe from Food.com.
Provided by Olha7397
Categories Breads
Time 25m
Yield 1 1/2 doz
Number Of Ingredients 7
Steps:
- Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
- Add the milk and stir with a fork only until a soft dough is formed.
- Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
- Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
- Culinary Arts Institute Canadian Family Cookbook.
Nutrition Facts : Calories 1969.9, Fat 97.1, SaturatedFat 60.5, Cholesterol 255.4, Sodium 1968.3, Carbohydrate 261.7, Fiber 14.8, Sugar 119.3, Protein 27
FAT RASCALS (POTATO CHEESE PUFFS)
Tasty way to use up leftover mashed potatoes. Great instead of french fries with sandwiches, especially a big juicy hamburger!
Provided by LAURIE
Categories Potato
Time 14m
Yield 24 puffs
Number Of Ingredients 9
Steps:
- Combine all ingredients except the oil in a large bowl and mix well.
- Heat oil in a deep skillet to about 2 inches deep to 375 degrees.
- Drop potato batter by tablespoons into the oil, about 4-5 at a time, do not crowd.
- Fry 3-4 minutes until golden in color.
- Serve immediately.
YORKSHIRE FAT RASCALS
I found this old Yorkshire teatime recipe in Great British Cooking. These currant cookies are very simple, but it's impossible to eat only one!
Provided by truebrit
Categories Dessert
Time 30m
Yield 12 Rascals
Number Of Ingredients 9
Steps:
- Preheat oven to 400F; Sift flour and baking powder in medium bowl.
- Mix in the pinch of salt and brown sugar, then rub in the butter.
- Add the currants, milk and enough water to make a soft dough.
- On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
- Dust the rounds with sugar, and place on a well-greased baking pan.
- Bake for 15-20 minutes, or until the Rascals are lightly browned.
- Cool on a rack.
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- Sieve both flours and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar, citrus zest, spices, dried fruit and mix well. Add the beaten egg and enough milk to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 1″ or 2.5cm deep.
- Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds - see photos. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
FAT RASCALS RECIPE : SBS FOOD
Web Ingredients 450 g (3 cups) plain flour 60 g brown sugar 100 g lard, chilled 125 g unsalted butter, chilled, chopped 150 g currants 150 ml milk 2 tbsp caster sugar Cook's notes
From sbs.com.au
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YORKSHIRE FAT RASCALS RECIPE : SBS FOOD
Web Form the mixture into 6 saucer-sized rounds, about 2 cm deep. To finish, mix the egg yolk, water and salt together to make a glaze and brush this over the fat rascals. Decorate with the cherries and …
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FAT RASCALS RECIPE | BBC GOOD FOOD
Web Sep 20, 2022 Treat yourself to a Yorkshire classic with these fat rascals. Full of dried fruit and spices, they're a cheeky bit of fun to serve with a cup of tea Vegetarian Ingredients 175g plain flour 175g self-raising flour 175g cold butter, cut into cubes 1tsp baking powder 120g caster sugar 175g mixed dried fruit 1tsp cinnamon ½tsp nutmeg 1 orange, zested
From bbcgoodfood.com
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From test.bbc.co.uk
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From tasteatlas.com
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FAT RASCAL - WIKIPEDIA
Web A fat rascal could also be baked as a turf cake, a buttery, flat cake baked in a covered pan among the ashes of a peat fire, [3] and the terms fat rascal and turf cake are sometimes used interchangeably. A Yorkshire cookery book of 1973 had plain flour, baking powder, butter and currants as the ingredients. [4]
From en.wikipedia.org
From en.wikipedia.org
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