FAT RASCALS
After a visit to Bettys’ (the Northallerton branch) I had to find a recipe for these. They would be good after a winter walk. The recipe makes 12 cakes.
INGREDIENTS
150g SR flour
150g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
100 g butter
50g lard
75 g caster sugar
50g currants
50g raisins
50g sultanas
Finely grated zest of 1 orange & 1 lemon
2 eggs, beaten
A little milk if necessary
Flaked almonds and glace cherries
METHOD
Preheat the oven to 200 degrees (180 fan, Gas 6)
Sieve flours, baking powder & spices into a bowl, rub in butter & lard.
Stir in sugar, zests & fruit. Mix with almost all the beaten egg, reserving a little to glaze the cakes, to a fairly soft dough, adding a little milk if necessary.
Glaze with remaining beaten egg & decorate with almonds & halved cherries.
Bake for 15 – 20 minutes until lightly browned.
Best served warm with butter.
After a visit to Bettys’ (the Northallerton branch) I had to find a recipe for these. They would be good after a winter walk. The recipe makes 12 cakes.
INGREDIENTS
150g SR flour
150g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
100 g butter
50g lard
75 g caster sugar
50g currants
50g raisins
50g sultanas
Finely grated zest of 1 orange & 1 lemon
2 eggs, beaten
A little milk if necessary
Flaked almonds and glace cherries
METHOD
Preheat the oven to 200 degrees (180 fan, Gas 6)
Sieve flours, baking powder & spices into a bowl, rub in butter & lard.
Stir in sugar, zests & fruit. Mix with almost all the beaten egg, reserving a little to glaze the cakes, to a fairly soft dough, adding a little milk if necessary.
Glaze with remaining beaten egg & decorate with almonds & halved cherries.
Bake for 15 – 20 minutes until lightly browned.
Best served warm with butter.