Secret British Bakes: How to make Fat Rascals

Name: Secret British Bakes: How to make Fat Rascals
Yield: 6 - 8
Ingredients: 150 g plain flour, sieved; 150 g self-raising flour, sieved; 1 tsp. baking powder; 125 g cold butter, cubed; 100 g caster sugar; zest of 1 orange; zest of 1 lemon; 1 tsp. cinnamon; 1 tsp. freshly grated nutmeg; 150 g dried mixed fruit (currants, raisins and sultanas in equal quantities); 1 egg, lightly beaten; 4 tbsp. milk; 1 medium egg yolk; 1 tbsp. water; Glacé cherries and blanched almonds, to decorate

Closely related to the historical turf cake, it's a type of cake, similar to a scone or rock cake

By Karen Burns-BoothUpdated: 04 February 2025

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My take on the famous Betty's Fat Rascals; Fat Rascals are a cross between a bun and a scone, more like a rock cake, and are delicious when enjoyed with an afternoon cuppa.

The origin of the name is unknown, but they are thought to have been made since the mid-19th Century under the name of Fat Rascals, although the original recipe is thought to be Elizabethan.

They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. Read on for the full recipe below...

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Yields:

6 - 8

Ingredients

150 g plain flour, sieved
150 g self-raising flour, sieved
1 tsp. baking powder
125 g cold butter, cubed
100 g caster sugar
zest of 1 orange
zest of 1 lemon
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
150 g dried mixed fruit (currants, raisins and sultanas in equal quantities)
1 egg, lightly beaten
4 Tbsp. milk

For the glaze and topping

1 medium egg yolk
1 Tbsp. water
Glacé cherries and blanched almonds, to decorate

Directions

1. Step 1Heat the oven to 200C/400F/Gas Mark 6.
2. Step 2Sieve 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.
3. Step 3Add 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 1-inch or 2.5cm deep.
4. Step 4Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
5. Step 5 Remove from the oven and allow to cool on a wire rack.
6. Step 6Fat 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 lashings of butter.