This month's AlphaBakes which I am hosting is the letter Y. I looked through my cookbooks as usual to look for inspiration. Yoghurt was the only choice in most books until I came upon Yorkshire tea biscuit otherwise known as a fat rascal. It originated in Yorkshire and is similar to a scone in taste and ingredients. The Fat Rascal is a bestseller at the ever popular Bettys Tea Room in Yorkshire, a place I've never visited but would love to particularly for the food!
I used a recipe from the Hairy Bikers in the end instead of the recipe in my book as I wanted to use ingredients I had to hand. Most recipes call for a mix of currants, raisins and sultanas but this recipe asks for mixed dried fruit. It's also the perfect recipe to use up leftovers from Christmas. The recipe was simple and straight forward and was fairly quick and easy to make. It expanded a lot in the oven and I wonder if this is the reason it's called a Fat Rascal!
I was really surprised at how tasty these were. I'm not a huge fan of fruit cake and I have to say I wasn't sure how these would taste but it was delicious. It tasted like a light fruit scone and I loved the hint of citrus and spice as well as the crunch of the almonds. The tin was empty at the end of the day so I'd say that everyone else enjoyed it too!
I'm entering this to AlphaBakes which is hosted by myself and Caroline from Caroline Makes. The letter this month is "Y". You can use the letter Y as the name of the bake/dish or as the main ingredient.
It also fits in nicely with a few other blog challenges this month. The Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... The theme this month is spices and this recipe contains ground cinnamon and nutmeg.
Four Seasons Food hosted by Louisa from Eat Your Veg and Anneli from Delicieux. The theme this month is Virtuous Food and I'd say all the fruit and nut in here makes it virtuous. Plus it's not terribly sweet.
Recipe is from BBC Food - The Hairy Bikers
I followed the recipe exactly and made 14 Fat Rascals.
oh my grandma used to make these and I loved them... (and she was a proper Yorkshire lass) I love the way the almond goes all baked and crispy and the fat rascal is soft in comparison... gorgeous... oh and I must get my "y" on!ReplyDelete
It's my first time eating one and I loved it!Delete
Perhaps my comment won't delete itself this time - argh! I was trying to say for your description they sound like they taste just like the famous ones so I KNOW these will be perfect. It's something I've been meaning to make for myself too. Thank you for sharing them with the Biscuit Barrel!ReplyDelete
They were quite easy to make and surprisingly tasty!Delete
I love the sound of these as I'm always a fan of fruity, spiced bakes. Your baking tray/mat is really cute as well.ReplyDelete
I bought the mat from Ikea!Delete
Oh I do love a Fat Rascal and as baking goes these are pretty Virtuous, so a wonderful entry to Four Seasons Food, thanks so much! I used to live in Harrogate where there's a Bettys so am a bit fond of a good old Rascal. But am yet to bake one, maybe I should!ReplyDelete
They are surprisingly easy to make and really tasty too! It's my first time eating one.Delete
I really enjoyed this post. You describe this topic very well. I really enjoy reading your blog and I will definitely bookmark it! Keep up the interesting posts.ReplyDelete
Oh these look gorgeousReplyDelete
Your Yorkshire tea biscuit, looks delish! xReplyDelete
I have a recipe for Fat Rascals on my blog too, and I love them! A FABULOUS entry into Cooking with Herbs thanks and I love this recipe, KarenReplyDelete
I know that's why I wanted to enter this to your challenge :)Delete