Mel's Fat Quarter Rascals

Mel’s recipe celebrates Fat Quarters. She has adapted Betty’s Tea Rooms famous Fat Rascal recipe into a Fat Quarter Rascal!! If you are lucky enough to be in Yorkshire, find one of their Victorian style Tea Rooms – their Christmas displays are worth a trip in itself.

A traditional Yorkshire treat, these funny looking cakes are best served warm from the oven, slathered with butter. Since they are best eaten fresh, the recipe only makes six, but could easily be doubled if you are feeding a crowd (or just feeling greedy!).

• 150g plain flour

• 150g self-raising flour

• 1 tsp baking powder

• 150 butter

• 100g caster sugar 

• Zest of 1 orange and 1 lemon

• 1tsp cinnamon 

• 1/2 tsp nutmeg 

• 200g mixed dried fruit

• 2 eggs, plus 1 egg yolk for glaze 

• Blanched almonds and glaze cherries (halved) for decoration 

1. Mix the flours and baking powder in a bowl; add butter and rub in. Stir in sugar, zest, spices and fruit. 

2. Add two eggs and work the mixture into a dough, adding a drop of milk if too dry.

3. Roll the dough into six balls and place onto lined baking trays, spaced out.

4. Mix the egg yolk with a tablespoon of water and a pinch of salt, brush over the balls as a glaze. Finally, pop two cherry half 'eyes' on the top and three almond 'teeth' directly underneath. Place them all touching, they will naturally spread out as the Rascals bake. 

5. Bake at 180 c for 15-20 minutes, until golden. Have the pot of tea and butter ready and waiting, they best eaten warm from the oven! 

Download Mel’s Fat Rascal Recipe here