These delicious Fat Rascals are between a rock cake and a scone, you’re going to love them, easy to make and delicious. They wee made famous by Betty’s Tearooms in Harrogate.

Ingredients

150g Plain Flour

150g Self Raising Flour

1 tsp of Baking Powder

65g Vegetable Fat (Something like Trex) you can even use Lard if you prefer.

65g Unsalted Butter

90g Caster Sugar

2 Heaped tsp of Christmas Punch Flavour Shot

50g Currants

50g Raisins

50g Sultanas

50ml Double Cream

2 Large Free Range Eggs – Beaten

To Decorate

50g Glace Cherries

50g Whole Blanched Almonds

Serve with Clotted Cream & Strawberry Jam

Method

Pre heat oven 200C/400f/Gas 6. Line a baking tray with greaseproof paper.

Sieve the flour into a bowl and stir in the baking powder.

Add the diced fat and butter, rub into the flour using your fingers until the mixture resembles fine breadcrumbs.

Add the sugar, flavour shot and dried fruit, mix until well combined.

Stir in cream and half of the beaten egg until the mixture comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep (Tip: roll into sausage cut it in half, then cut it in half again), roll each piece into a ball and flatten into place onto the prepared baking tray.

Brush the remaining beaten egg over the top of the Fat Rascals, place cherries and blanched almonds on the top before baking.

Bake in the oven for 15-20 minutes, or until golden brown. Remove from the oven, set aside to cool slightly.

Serve warm with the clotted cream, jam and butter.