Elevated Fat Rascal
30 mins
Easy
1 Serving
At the request of one of our subscribers, Audrey, we bring you the key attributes of a signature dish from a chain of high-end cafés, close to us here in Yorkshire, the world-famous Fat Rascal from Betty’s tea rooms.... with an Elevated twist, of course.
Brilliant Bases Used In This Recipe
About This Recipe
At the request of one of our subscribers, Audrey, we bring you the key attributes of a signature dish from chain of high-end cafés, close to us here in Yorkshire, the world-famous Fat Rascal from Betty’s tea rooms.
Audrey told us she was partial to the tea rooms’ famed cake scone hybrid but asked Jason if he could Elevated it in some way. Challenge set, he’s done just that!
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Ingredients
100g/4oz organic dried mixed fruit (sultanas, raisins, candid peel)
100g/4oz organic coconut blossom sugar
200g/7oz organic sea salt butter (cubed)
175g/6oz organic white self-raising flour
175g/6oz organic plain wholemeal flour
125g/4.5oz (two large) beaten free-range eggs
1tsp orange zest
1tsp ground nutmeg
1tsp ground cinnamon
1/2tsp baking powder
1/2 tsp sea salt crystals
6 glacé cherries, halved
18 whole blanched almonds
Additional egg yolk with a splash of cold water
Pinch sea salt crystals and sugar for the glaze
Nutrition Per Serving
Calories
690
Fats
32G
Carbs
91G
Protein
10G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Rub the chilled cubed butter into the flour until a fresh bread crumb consistency is achieved
Add the remaining dry ingredients, sea salt, fruit, spices and baking powder and stir to distribute
Grate the orange zest, and add the beaten egg
Bring together into a firm-ish sticky dough, adding a little orange juice or milk if too dry OR a dust of flour if too wet/sticky
Divide into 6 circa 150g balls, shaping with flat and cupped hand to form a small dome-shaped cake
Place on lightly greased baking sheet
Glaze with the egg yolk, cold water, sea salt and sugar wash.
Press in 2 of the half cherries and 3 of the blanched almonds (please see video) to create a smiley face
Bake in the centre of oven for 10-12 minutes until golden, then allow to cool
These will keep in an air-tight container for about a week
