When I chose "Yorkshire Pudding" as my nom-de-plume I had also been thinking about "Fat Rascal". The fat rascal is another baked Yorkshire delicacy made famous by Betty's tea shops in Harrogate and York. It is essentially a large scone with some ingredient twists - including citrus peel and sour cream or creme fraiche.
We looked after Little Phoebe on Monday night and took her to nursery school on Tuesday morning. Mummy and Daddy were away for the night celebrating Daddy's birthday in a country hotel near York. When they returned, they gave us two fat rascals as a reward - bought at Betty's tea shop in Harrogate on Tuesday morning. See the picture at the top.
They were very yummy. I guess that if you eat too many fat rascals you might become a fat rascal. Back in June 2005, I decided against the nickname as my body was and remains as lithe and sculpted as that of an Olympic swimmer.
- 100 g butter, softened
- 250 g plain flour
- 75 g currants
- 50 g mixed citrus peels
- 1 1⁄2 teaspoons baking powder
- 75 g golden caster sugar
- 150 150 ml sour cream or 150 ml creme fraiche
- 1 egg, beaten
- glace cherries, for decoration
- blanched almond, for decoration (whole)
- Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or oven parchment
- 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.