Yorkshire Day Recipe: Fat Rascals by James Martin
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Ingredients
150g Plain Flour
150g SR Flour
1 tspn Baking Powder
65g Hard Fat (Trex)
65g Unsalted Butter
90g Caster Sugar
Grated Zest of 1 Orange
Grated Zest of 1 Lemon
1 tspn Cinnamon
1/2 tspn freshly grated Nutmeg
50g Currants
50g Raisins
50g Sultanas
50ml Double Cream
2 Large Free Range Eggs, beaten
To Decorate
50g Glace Cherries
50g Whole Blanched Almonds
To Serve
Clotted Cream
Strawberry Jam
Method
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Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
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Sieve the flours into a bowl and stir in the baking powder.
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Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
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Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
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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.
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Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
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Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.
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Serve warm with the clotted cream, jam and butter.
