Yorkshire! It’s England’s biggest county and as famous for its stunning moors and dales as it is for The Brontë Sisters, Yorkshire puddings and a good brew.
The best of course is Yorkshire Tea, or more specifically (at least in my opinion) Yorkshire Gold Blend, an award-winning blend of tea leaves from Kenya and Rwanda in Africa and the Assam region of India. It’s an excellent brew with strong eco cred – Yorkshire Tea products are fair trade and carbon neutral certified, and the company is on track to making all their products reusable, recyclable or compostable by 2025 – and a cup had me hankering for another local delight … the Yorkshire Fat Rascal, a type of tea cake that originated in the region in the early 19th century.
It’s been years since I had devoured one of the irresistible tea time treats at Betty’s Tea Room, a Harrogate institution that knocks out an astounding 375,000 Yorkshire Fat Rascals every year, but I remember the taste like it was yesterday.
So what exactly is a Yorkshire Fat Rascal? Well, it’s kind of like the plus sized love child of a scone and a cookie, packed with a generous hit of citrus, cranberries, raisins and spice, named not for their size (though they are rather large) but for the lard that’s used to make them (though, of course, you can replace the lard with butter if you’d prefer).
Capably assisted by my baby Brit, Sugarpuff, I got my bake on to see if, after scouring the internet and finding a dozen different takes on the rascal (Betty’s original recipe is a closely guarded secret), we could come up with something that resembled the original. With a little tinkering and tweaking, and a whole bunch of memory wracking, I was pretty happy with the results of our recipe.
The kids wolfed their rascals down warm from the oven and smothered in lashings of raspberry jam and cream, while I took to mine at a more leisurely pace, accompanied with another steaming cup of strong and personality packed Yorkshire Gold Tea, the combo proving so perfect it had me mentally surfing a milky, sepia-hued wave all the way back to Britain…
May 7, 2021
CuisineBRITISH
CategoryEuropean food
Persons
8
Ingredients
- 150g plain flour, sieved
- 150g self-raising flour, sieved
- 1 tsp baking powder
- 65g chilled lard, diced
- 65g chilled butter, diced
- 50g caster sugar
- 50g brown sugar
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 60g dried cranberries
- 60g raisins
- 60g sultanas
- 30g diced candied orange peel
- 4 tbs crème fraîche
- Crème fraîche
- Raspberry Jam
- 2 eggs, whisked
- TO SERVE
- 8 glacé cherries
- ½ cup blanched almonds
Instructions
- Preheat the oven to 200 degrees Celsius.
- Line a large baking tray with baking paper.
- Sieve flour and baking powder into a bowl.
- Add the chilled diced lard and butter into the dry ingredients with fingers until the mixture resembles breadcrumbs.
- Mix in the sugar, fruit and peel.
- Add crème fraiche and half of the whisked egg (reserving half for brushing the cookies later) and bring the mixture together into a soft dough.
- Divide the mixture into eight and form generous rounds about 2.5cm deep.
- Brush the remaining beaten egg over the top of the rascals.
- Halve the glace cherries and place two on each, as ‘eyes’ then add three to four almonds to form a rascally smile.
- Bake for 15-20 minutes or until golden brown.
- Remove from the oven and allow to cool a little on a wire rack.
- Serve warm with crème fraiche and jam.
Tags
Britain,
British Recipes,
Recipes
©2024 copyright www.boyeatsworld.com.au
https://boyeatsworld.com.au/yorkshire-fat-rascals/
An award-winning travel writer and photographer, Aleney de Winter was fresh from school when she first set off to explore the far reaches of Australia with a two-man tent and a beaten-up Kingswood for company. Three decades, and two kids later, and she's still on the go, with her itchy-footed offspring in tow. 1 Comment on Yorkshire Fat Rascals Recipe
Jesse-Gabriel
September 4, 2021 at 7:09 am (3 years ago)
100% Yummy!
Reply
Viele Grüße,
Jesse-Gabriel
Leave a Reply
Signup to our newsletter for exclusive subscriber content including expert travel advice, original recipes and giveaways.
ABOUT US
Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.
QUICK PAGES
- Home
- About
- Work with us
- Privacy Policy
- Terms of service
© Copyrightboyeatsworld2020. Powered byWordPress.
© Copyright boyeatsworld 2024. Powered by WordPress. Designed by BluChic
