Fat Rascals
In this traditional rascal recipe, a medley of citrus zest, warm spices, and a variety of dried fruits come together to create a delightful treat. Enjoy these golden-brown pastries, generously topped with glacé cherries and blanched almonds, served warm with a dollop of clotted cream, strawberry jam, and butter for a delightful indulgence.
— Constant Cookbook
Ingredients
- 150g/5¼oz plain flour
- 150g/5¼oz self-raising flour
- 1 tsp baking powder
- 65g/2¼oz lard
- 65g/2¼oz unsalted butter
- 90g/3¼oz caster sugar
- 1 orange
- 1 lemon
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 50g/1¾oz currants
- 50g/1¾oz raisins
- 50g/1¾oz sultanas
- 50ml/1¾fl oz double cream
- 2 free-range eggs
- 50g/1¾oz glacé cherries
- 50g/1¾oz blanched almonds
- 100g/3½oz clotted cream
- 70g/2½oz strawberry jam
- 50g/1¾oz unsalted butter
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
- Sieve the flours into a bowl and stir in the baking powder.
- Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
- Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
- Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.
- Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
- Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.
- Serve warm with the clotted cream, jam and butter.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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