Prep 10 mins
Cook 15 mins
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! 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! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty’s opened its doors in York war broke out, and Betty’s – in particular the basement ‘Betty’s Bar’ – became a favourite haunt of thousands of airmen stationed around York. ‘Betty’s Mirror’, on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
- 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 ml whipping cream or 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 a cookie sheet.
- 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.
B & B Lover - of course they had a doughy interior... you added too much liquid. They are supposed to be crumbly and need to be a stiff paste before being shaped or cut!
Found this recipe a couple of weeks ago and tried it out three times - has worked like a dream. Used to live near York and had fond memories of all yummy goodies from Betty's. My family absolutely adore them, and I took over a batch for my Dad, who immediately knew what they were, and wolfed down two straight away. Betty's might have an extra secret ingredient, but agree with the author of this recipe, that these are the nearest thing you are going to get! Thanks very much. Living in Spain now, and going to try them out on some neighbours.
Bettys was on paul hollywood and the cook said he creams butter sugar add flour and then fruit. finally eggs beaten.