Almost Betty's Fat Rascals...

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150g plain flour, sieved

150g self-raising flour, sieved

1 teaspoon baking powder

125g cold butter, cubed

100g caster sugar

Grated zest of 1 orange

Grated zest of 1 lemon

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

150g dried mixed fruit (currants, raisins and sultanas in equal quantities)

1 large free-range egg, lightly beaten

4 to 5 tablespoons milk

Glaze and Topping

1 medium egg yolk

1 tablespoon water

Glacé cherries and blanched almonds, to decorate


Step 1

Heat the oven to 200C/400F/Gas Mark 6.

Step 2

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.

Step 3

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 3/4″ or 2cm deep.

Step 4

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.

Step 5

Remove from the oven and allow to cool on a wire rack.

Step 6

Fat rascals are best served warm from the oven but they can be frozen and reheated in a low oven. You can serve them alone or with butter.

 This recipe is taken from a lovely blog:


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