When you think of a fresh-baked Fat Rascal, you probably think of Betty’s Cafe Tea Room in Yorkshire. That’s because their fat rascals are so iconic, they’re worth the trip around the world. These deliciously moist and fruity bakes are a must-try for any foodie.

But if you can’t hop on a plane and try one yourself, don’t worry! I got you covered with this Betty’s Fat Rascals copycat recipe that will check your tastebuds on the next flight out! These fluffy, golden bakes are a delightful cross between a scone and a breakfast bun.

Inside, they’re filled with dried and candied fruits. On the outside, they’re decorated with cherries and almonds decorated to make them look mischievous… erm, to make them look like a fat rascal should look, that is!

If you’ve ever wanted to take a culinary trip to England, put these Fat Rascals on your itinerary. This recipe is our best copycat for the fattest of rascals this side of the pond!

LET’S FACE IT: BETTY’S FAT RASCALS ARE LEGENDARY

Betty’s is a legendary bakery located in Harrogate, North Yorkshire, England. It’s been producing high-quality baked goods since 1919. Founded by Swiss baker Frederick Belmont, Bety’s quickly became a favorite among locals. Today, Betty’s has a reputation globally for its beautiful tea rooms, and of course, Fat Rascals.

Here’s the catch: Betty’s has guarded their recipe for fat rascals for over 100 years. It’s the only thing more impressive than the cake itself!

Some ingredients we’re pretty sure are in the recipe are sultanas, currants, and mixed peel. The dried fruits help give these sweet treats their signature flavor. Fat rascals are a cross between a scone and a rock cake and pair perfectly with tea. They’re often served with clotted cream and jam, making them the perfect choice for a good old fashioned afternoon tea service.

Betty’s also serves a range of other baked goods like cakes, bread, and pastries. They’re also known for their high-quality teas and coffees. Not to mention their fashionable tea cups! If you’re ever in the Yorkshire area, Betty’s is worth the trip and the taste!

HISTORY OF FAT RASCALS

While Betty’s hold the crown for Fat Rascals, these bakes are actually a traditional baked good that has been around for over 200 years. As with many sweets, fat rascals were a treat reserved for special occasions and holidays. They’ve since become a popular tea-time snack throughout the year.

Fat rascals are thought to have evolved from an earlier bake called turf cakes. Yorkshire farmers made these cakes using leftover bread dough, lard, and currants. Some original recipes stated that the cakes were also made form leftover shortcrust. Over time, the recipe for turf cakes evolved to include other dried fruits, nuts, and spices. And while British baking isn’t known for having a lot of flavor, these fat rascals are jam-packed. So much so, it’s suspicious.

Although popularized by Betty’s, the cake was immortalized in pop culture history by Charles Dickens. His work, “All the Year Round” pays homage to the pastry and associates it with a treat called “singing hinnies.”

“You might go across to the baker’s too,” I whispered, when I got her into the passage, “and ask if they’ve any fresh-baked fat rascals. Your missus is very fond of fat rascals.” -Excerpt from All the Year Round by Charles Dickens.

MAKING PROPER FAT RASCALS STEP-BY-STEP

While fat rascals are similar to a turf cake and a scone, the technique to make them is not. Fat rascals are actually pretty simple in their production. What might be most interesting about this recipe is how similar it is to making a chocolate chip cookie.

It sounds weird but it works. Just like most things in life, you have the trust the process.

Turf cakes and rock cakes are normally made by rubbing cold butter into flour until it looks like breadcrumbs. This is often used when a recipe doesn’t call for leavening agents or when you want a dough that’s flaky. In this recipe, we want a cakier consistency. Creaming the butter and sugar helps create pockets of air that leavening will make even bigger while baking.

Step 1

Start off with coldish butter. If you stick your finger into it, you have to push a little to make a mark. If it’s too cold, you’ll have a heck of a time incorporating in the other ingredients and your fat rascals will become flat rascals. Too warm, and they’ll be bricks.

Put the butter in your mixing bowl and cream it together with the cane sugar for at least 2-4 minutes until light and fluffy.

Step 2

Add in the egg and vanilla and mix until incorporated. Scrape down the sides of the bowl and make sure everything is mixed in well.

Step 3

Fold in the cornstarch and baking powder. Add in half the flour until just combined. Then, add in the cream. Mix until just combined before adding in the remaining flour. Do not overmix. Be sure to scrape the sides and bottom of the bowl to make sure everything is mixed together well.

Step 4

Fold in the currants, raisins, and mixed peel. Portion out the dough into about an 8oz measurement, about 1 cup. Put them on a parchment paper lined baking sheet and give them a little press at the top to flatten them a little. This will help the cherries and almonds stay put.

Step 5

Make an egg wash with one egg and about a teaspoon of water to thin it out. Brush the tops of the fat rascals. Top each one with two cherries and a couple of almonds to make a face, or you can dot them around the fat rascal to make a pretty pattern.

Step 6

Bake your fat rascals at 375F for about 25-30 minutes, or until golden brown on top. Let cool completely before devouring!

A NOTE ABOUT THE FRUITS IN FAT RASCALS

The original recipe contains a mix of currants, sultanas, and raisins. While they might seem similar, they’re actually different fruits:

Sultanas: in the US, these are green or yellow raisins commonly called “currants”. They’re made from seedless green grapes.

Raisins: These dried fruits are more common in grocery stores. They’re made from dehydrated red or dark-skinned grapes.

Currants: Also known as Zante currants, these are made from tiny Black Corinth grapes.

It’s important to note that currants aren’t easy to find in the USA and may be banned in other countries, also. If you can find dried currants in your area, replace 1/3 of the dried raisins and golden raisins with them. But note that authentic fat rascals use currants. If you can find them, use them!

Fat rascals include some candied fruits that may be hard to find. The original recipe uses mixed peel, which is a mixture of candied lemon and orange peel. These are often found during the holidays in stores. You can also get them year-round on Amazon. If you live in an area where they are not available, you can substitute with fresh zest or candy your own peel.

Glazed cherries are another ingredient that can be difficult to find. These aren’t an absolute need for fat rascals, as they’re used only for decoration. You can replace them with other dried fruits or omit them altogether if you’d like.

SERVING PROPER FAT RASCALS

Fat rascals are traditionally served with a dollop of clotted cream or butter and a drizzle of honey. They’re also served with jams, lemon curds, and even with a scoop of ice cream for a decadent dessert!

At Betty’s, Fat Rascals are served as part of a larger afternoon tea spread. They’re typically served fresh from the oven with a generous amount of clotted cream and strawberry jam on the side. The combination of warm, crumbly pastry and the cool, creamy toppings is one of life’s greatest indulgences!

When serving fat rascals at home, they’re best eaten the day they’re made. You can freeze any extras in an air-tight container in the freezer for up to 3 months. To reheat them, let them defrost completely in the container. Then, pop them in the oven for a few minutes to reheat.

However you serve them, be sure to serve them with a steaming cup of caffeine!

SOME TEA, MADAM?

Fat rascals are a traditional English treat, so naturally they pair well with a variety of teas. The rich and buttery flavors of the cake complement well with a range of tea flavors, from florist and fragrant to bold and earthy.

One popular choice is Earl Grey, a black tea infused with the oil of bergamot oranges. The floral notes of Earl Grey enhance the sweetness of the cake and pair well with the citrus peel.

Another great option is English breakfast tea, a classic blend of black teas that is robust and full-bodied. The bold flavor of the tea can cut through the richness of a buttery rascal.

At Betty’s, they serve fat rascals with a pot of their signature tea. This blend is said to contain a mix of Assam and Kenyan teas with a rich and malty flavor. This tea is designed to pair perfectly with a fresh fat rascal!

UNOFFICIAL FAT RASCALS RECIPE

Yield: 10 Big Boys or 20 Junior Fat Rascals

UNOFFICIAL FAT RASCALS RECIPE

Print

When you think of a fresh-baked Fat Rascal, you probably think of Betty’s Cafe Tea Room in Yorkshire. That’s because their fat rascals are so iconic, they’re worth the trip around the world. These deliciously moist and fruity bakes are a must-try for any foodie.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 5 Cups of AP Flour
• 1 Tablespoon Baking Powder
• 2 Tsp Cornstarch
• 1 Cup + 2 Tablespoons Tablespoons Salted Butter, Room Temp (2 Sticks + 2 Tbsp)
• 1 Cup Demerara (Cane) Sugar
• 1/4 Cup Heavy Cream
• 2 Teaspoons Vanilla Extract
• 1 Egg
• 1/2 Cup Candied Mixed Peel
• 1/2 Cup Golden Raisins
• 1/2 Cup Raisins
• 1 Egg, for Eggwash
• Glazed Cherries and Blanched Almonds, for Decoration

Instructions

Preheat your oven to 375F and line two baking sheets with parchment paper.


In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-4 minutes.


Add in the egg adn vanilla and mix until combined.


Add in the baking powder, cornstarch, and 1/2 the flour. Mix until just combined.


Add in the cream, mix until just combined. Add in the last of the flour and mix until just combined. Do not overmix. Use a spatula to scrape down the sides and bottom of the bowl to make sure everything is incorporated.


Fold in the candied mixed peel and raisins.


Portion out the dough into 8oz or about 1 cup portions for large fat rascals. Place them about 4 inches apart on the baking sheet.


Brush with egg wash. Decorate the tops of the cakes with the glazed cherries and almonds as desired.


Bake at 375F for 25-30 minutes, or until the outsides are golden brown. Let cool completely on wire racks.

Notes

Best eaten the day of, but can be frozen in an airtight container for up to 3 months.

HOW YOU CAN CELEBRATE LIKE A FAT RASCAL

At Olivia Goes Global, we believe every day has something wonderful to celebrate! We love to make English Fat Rascals all year ‘round, but especially for holidays. Add these traditional sweet breads to your confectionary routine in honor of English culture!