Betty’s Fat Rascals are made to a secret recipe, but with a little trial and error as well as numerous taste tests, I think I have got a recipe for these fruited cakes that is pretty close.
AD – I created this recipe with ebookers, as part of their “travel, food and inspire” campaign.
Travel with ebookers
We have a lovely home in SW France that we like to visit several times a year, and when we aren’t travelling by car, which we usually do, we fly into our nearest airports of Bordeaux or La Rochelle.
The flights are a breeze to book with ebookers, who now offer a very handy ebookers Bonus + service, where the more you travel, the more Bonus+ you earn and the more you save.
With the ebookers Bonus+ rewards programme you get more cash rewards, more room upgrades, more amazulous deals, so you can taste your away around the globe with ease, as I try to do regularly.
Betty’s Tea Rooms
One of my favourite treats that I would love to take with me to France, to accompany a cup of Yorkshire tea in the afternoon, is a Fat Rascal, a speciality bake from Betty’s Tea Rooms.
I love Bettys Tea Rooms, the old Yorkshire company is synonymous with quality cakes as well as excellent tea, coffee and pastries…..not forgetting several beautiful and elegant tea rooms of which my favourite is York.
Betty’s Fat Rascals
When I worked in York, I used to nip down to Bettys Tea Rooms in my lunch or tea break and treat myself to one of these delicious buns.
Actually, they are a cross between a bun and a scone, more like a rock cake, and Betty’s Fat Rascals differ from other Fat Rascals I have tried as they are packed full of fruit and have whole blanched almonds and glacé cherries on top, which rather looks like a little face.
Whereas other recipes I have discovered are more like plain fruit scones with no glaze or decoration.
The History of Fat Rascals
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, although the original recipe is thought to be Elizabethan.
They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England.
Other names for Fat Rascals are thought to be North Riding Turf Cakes, little cakes made with the leftovers of dough or pastry at the end of the day and cooked over turf fires.
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 in my “home away from home” recipe below.
These tasty fruit and citrus 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…..and I miss them when I am in France, so there’s only one thing to do, and that is to make my own, which I do regularly when at our home in SW France, as well as when I’m in Yorkshire too.
A poignant historical note: A few years after Bettys opened its doors in York the 2nd world war broke out; Bettys Bar which was situated in the basement of the York Tea Rooms became a favourite haunt of thousands of airmen stationed in and around York.
In the basement hangs “Bettys Mirror”, on which many of them engraved their signatures with a diamond pen, the mirror still remains on display today as a fitting tribute to their bravery, as obviously, some never came back.
My Recipe for Betty’s Fat Rascals
But, back to my recipe; Betty’s Fat Rascals are made to a secret recipe, but with a little trial and error as well as numerous taste tests, I think I have got a recipe that is pretty close…….well, I’m quite pleased with them and everyone who has tasted them says they are delicious.
So although they may not be Betty’s Fat Rascals, they are a wonderful and traditional Yorkshire scone-cum-bun recipe that will go down a treat at any tea time event, or indeed on a picnic or as a treat in a lunch box. I hope you enjoy my “home away from home recipe” for Fat Rascals as much as we do.
Pin me for Later
More Fruited Tea Time Recipes:
The classic fruited cake, bun or loaf is synonymous with British tea time. These are some of my other favourite rich fruited recipes.
Pin me too for Later
Betty’s Fat Rascals Recipe
Fat Rascals
My take on the famous Betty's Fat Rascals; Fat Rascals are a cross between a bun and a scone, more like a rock cake, and are delicious when enjoyed with an afternoon cuppa. 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, although the original recipe is thought to be Elizabethan.
Ingredients
- 150g plain flour, sieved
- 150g self-raising flour, sieved
- 1 teaspoon baking powder
- 125g cold butter, cubed
- 100g caster sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 150g dried mixed fruit (currants, raisins and sultanas in equal quantities)
- 1 large free-range egg, lightly beaten
- 4 to 5 tablespoons milk
- GLAZE AND TOPPING:
- 1 medium egg yolk
- 1 tablespoon water
- Glacé cherries and blanched almonds, to decorate
Instructions
1. Heat the oven to 200C/400F/Gas Mark 6.
2. Sieve both flours and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
3. Add the sugar, citrus zest, spices, dried fruit and mix well. Add the beaten egg and enough milk to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 1″ or 2.5cm deep.
4. Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds - see photos. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
5. Remove from the oven and allow to cool on a wire rack.
6. Fat rascals are best served warm from the oven but they can be frozen and reheated in a low oven. You can serve them alone or with lashings of butter.
Notes
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, although the original recipe is thought to be Elizabethan.
They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England.
Other names for Fat Rascals are thought to be North Riding Turf Cakes, little cakes made with the leftovers of dough or pastry at the end of the day and cooked over turf fires.
Nutrition Information
Yield 8 Fat Rascals Serving Size 1Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 78mgSodium 403mgCarbohydrates 52gFiber 2gSugar 20gProtein 6g
Judith says
you never did post the stuffed red peppers
Karen Burns-Booth says
Something I must look into, I hope I have the photos still!
Carol Mohan says
Hello Karen,
I love your website, especially the views of Provence. My two brothers both live in France though not near enough to Provence, otherwise I’d be a constant visitor!
I am also a hugh fan of Betty’s and often visit Harrogate as I live less than an hour away and whilst there, I always buy two Fat Rascals. So you can imagine how happy it made me to discover your recipe online! I now have a freezer almost filled with ‘Karen’s Fat Rascals’ which I find as close to Betty’s as one can get! I really do enjoy making them and sharing them with my family, I now live alone and sharing them stops me from eating too many and again, freezing helps. So, thank you Karen.
Kind regards
Carol Mohan
PS – have you tried Betty’s Simnel Rascals? They’re Devine!
Karen Burns-Booth says
Hello Carol!
First of all welcome, and thanks for taking the time to leave a comment, I am thrilled that you love my “nearly the same as Betty’s Fat Rascals recipe”!
I am also fascinated that you can freeze them – that’s a great tip and I am now going to make double batches to freeze too!
I have NOT yet tried the Simnel Fat Rascals but must make sure I do next Easter……and maybe try to replicate those in a recipe too 🙂
I must let you know when I am next back home in North Yorkshire, so maybe we could meet for a cuppa at Betty’s?
Karen
Jan says
Love this recipe, being able to make these in New Zealand is amazing. Have you managed to create a recipe for Bettys Bury Simnels yet? I never tried them but very keen to make some as mu hubby said they were yummy.
Karen Burns-Booth says
Thanks Jan – I also LOVE Betty’s Bury Simnels too, may try to replicate that recipe too! 🙂 Karen
Jan says
Having never tried the Easter favourite, what are the flavours of the simnals? I tried a recipe yesterday but was very bland. Would the rascal recipe but with mixed spice, cinnamon, cloves, orange zest be on the right path for the flavour?
Karen Burns-Booth says
HI Jan,
A simnel should not be bland, but be bursting with fruit, spices and marzipan! I have a recipe here:
Easy Simnal Cake
Karen
Cheryl says
I have just been watching the Fred Siriex program, Remarkable Places to Eat and he went to Betty’s with Nadiya Hussain where they helped make them. Wish I had known about this place when I visited Harrogate!! Obviously they wouldn’t give out the recipe but they did say they used brown sugar. I googled the recipe because they looked so good and your recipe came up first. I will definitely be making them soon!
Karen Burns-Booth says
Thanks so much Cheryl, this recipe is the best I’ve tasted apart from Bettys Fat Rascals of course! Enjoy them when you make them, Karen
Katie says
Do you think that they meant Demerara sugar or soft brown sugar? Did they give any hint?
Karen Burns-Booth says
I am not sure what you mean?
Deena Kakaya says
They look like just the right palm full of fun and variety xx
Karen Burns-Booth says
Thanks Deena! They are very LUSH!
Dominic says
ahhh, what a lovely post!… those fat rascals look so gorgeous, so evocative of simpler times eh? Love Betty’s too, reminds me of may Grandma! x
Karen Burns-Booth says
Thanks Dom, they are my favourite bake, more than scones even!
Chris says
Such a lovely treat. They look wonderful and I can imagine having one right now with my cup of tea, but sadly I don’t have one.
Karen Burns-Booth says
Wish I could send some over to you Chris! By carrier pigeon!
Lucy @ BakingQueen74 says
I have never heard of Fat Rascals but now I really want one. We used to go to Betty’s in Harrogate when I was at university in Leeds, I have some lovely memories of it.
Karen Burns-Booth says
I was at University in Leeds too! Snap! Betty’s is such a wonderful place, isn’t it Lucy?
Jean | DelightfulRepast.com says
Karen, they’re lovely. I developed my recipe for fat rascals about 11 years ago and posted it on my blog about 3 years ago. Quite similar to yours, but I use a lot more milk. Maybe I should try them with less.
Karen Burns-Booth says
Thanks Jean – this is my recipe from about 5 years ago, it was posted on my old blog, before I moved to WP, but I have now rewritten my post and have saved my recipe in a printable format! I must pop over to see your recipe too! 🙂 I DO love a Fat Rascal and I have made these many times when I’m missing home!
Suzanne M says
I adore fat rascals – this is another recipe to add to my ‘must do’ list.
Karen Burns-Booth says
Thanks Suzanne! There appears to be lots of Fat Rascal lovers out there! Karen
Glamorous Glutton says
I love these wonderful old recipes for traditional cakes that could be forgotten. Your Fat Rascals look delicious stuffed with shiny cherries and almonds a must for tea. Mr Glam would love them. Love your photos too. GG
Karen Burns-Booth says
Thanks GG! These are a big favourite with Mr L and L too, and as you know, he is not that keen on sweet things usually! Karen
Rosa says
They look fabulous and very tempting!
Cheers,
Rosa
Karen Burns-Booth says
Thanks Rosa! They are pretty “more-ish”!
Heidi Roberts says
I used to visit Harrogate regularly and always stopped by Betty’s for a Fat Rascal. I have one of the Fat Rascal bowls by Emma Bridgewater in my collection too.
Karen says
Oh now I’m very envious Heidi, I’d love a fat rascal bowl or even a mug! Thanks for stopping by to comment, Karen
Louise Howe says
My cousin took me to Betty’s in York in 1989 and introduced me to the delights of the day recall!
I developed a grain-free fat rascals recipe about 5 years ago after I discovered that wheat and other grains were helping to*drive* my autoimmune disease.
Just made my first batch in a loooong time – YUM!!!
Louise Howe says
“day recall” – silly autocorrect! That should be “fat rascal”…
Tricia says
ooh, I’d so love to know your gluten-free variant! I so love Fat Rascals, but recently been diagnosed Coeliac, so they’re off the cards!
Karen Burns-Booth says
Hi there, it was using gluten free flour, Karen
Andrew says
Thanks for the Fat Rascal recipe. Always enjoyed them but never thought I’d make them myself. Well, now I have (twice!) and I have to say that my family devour them! Cheers, Karen. They’re a treat!
Karen Burns-Booth says
I am SO pleased that you like my Cheat’s recipe for the real Betty’s Fat Rascals Andrew, and that they are now a family favourite too! Karen
Emilyw says
Thanks for this recipe. I’m reading the newest Robert Galbraith novel which references Betty’s Fat Rascals. Glad to find your recipe so I can replicate for my family in Seattle, Washington. Thank you!
Karen Burns-Booth says
I’m so pleased you found my recipe and it resonates with you and what you are reading! Karen
Vicky says
Omg what can I say absolutely amazing. Thank you for the recipe! This one is a keeper!
Louise says
I was planning to go to York on my day off this week and bring back some Fat Rascals for my parents but wasn’t able to. I made these today (I didn’t have oranges and lemons but the mixed fruit I bought had candied peel in it) and they’re so good! This is definitely going in my recipe book. Thank you for your dedication to replicating a Yorkshire classic!
Karen Burns-Booth says
I am so pleased you like and found my recipe for Fat Rascals! They are a big favourite here at Chez Lavender and Lovage too! Karen
Mary says
Just found this recipe for Fat Rascals and they sound so good I’m on my way to the kitchen right now to make them! Salivating as I go!!!
Karen Burns-Booth says
Thanks Mary – these are pretty much as authentic as I could get them to Bettys Fat Rascals, and we love them here! Karen
Jamie says
Dear Karen,
Thank you for this post. You probably know already but I can attest this recipe is pretty much spot on. Take that from someone who ate a lot of these. I live out in Japan so I have pilgrimage to Betty’s planned every time I visit but this saves me the heartache. If you had any recipes for Betty’s chocolate roulade or home made tea room blend life would be complete. Keep up the good work!
Karen Burns-Booth says
Thanks so much for the feedback Jamie! I am delighted that you can now enjoy proper Fat Rascals in Japan! Karen
Ray Lloyd says
Hi Karen, just made your Fat Rascals, very good, Dotty and I will have them for tea today with loads of butter. regards Ray
Karen Burns-Booth says
Thanks for letting me know Ray! And enjoy them with lashings of butter for your tea! Karen
Sara says
These look a lot more delicious than the real thing which I saw on a video the other day. Mind you, she did say that she would have preferred them to have had chocolate chips in rather than dried fuit, where as I definately would not.
Was also reading about how a differnt bakery has been forced to call its version Whitby faties. It seemed very churlish to be honest. As the Whitby fatties also looked nicer, should I ever be in passing I think I would buy the Whitby fatties. I will definitely be making your version though, as after Christmas I happen to have all the ingredients which makes me happy. Thank you for the recipe.
Karen Burns-Booth says
Thanks Sara!
I too am very angry with the stance that Bettys took against the small Whitby bakery who was selling Fat Rascals, now renamed Whitby Fatties, and I am unsure how Bettys managed to copyright the recipe name of Fat Rascals, which in my opinion, is not theirs to copy right!
I hope you enjoy my recipe, so let me know!
Karen
Julie Ryan says
Fab, but please let me know how you manage to fly round the world creating recipes with ebookers? Sounds like my dream job.
Claire Nary says
Oh my goodness! You have no idea how excited I am to find your recipe… i absolutely adore Betty’s Far Rascals… every year i make a trip to Northallerton around my birthday and go to Betty’s for a fat rascal and pot of tea! I look forward to it for months… i also buy 4 to take home and freeze them… i can’t wait to try your recipe.. just off to buy eggs now!
Karen Burns-Booth says
I hope you enjoy them if you make them!Thanks,Karen
Rosemarie says
My first batch where fab, however, maybe a bit too crummy. Could you advice me please.
Karen Burns-Booth says
Not enough liquid by the sounds of it, you need to increase the liquid a bit, as all flours are different.
Susan Wright says
I tried some Fat Rascals made by another bakery and they used single cream in the recipe. I also think that the Betty’s version may have some ground almonds in.
Karen Burns-Booth says
Yes, cream is used in them too, and ground almonds is a possible ingredient in the Betty’s ones! 🙂 Karen
Louise says
Just made these – delicious! We’ve just returned home from a fabulous week in Yorkshire. It was good to see that every town had its own butchers, bakers and fishmongers and that regional cooking is still celebrated.
Karen Burns-Booth says
I am SO pleased that you enjoyed the Fat Rascals recipe Louise, and yes, it is lovely to see that there are still lots of independent butchers, bakers and fishmongers in Yorkshire! Karen
Alison Walton says
Just made these rascals today for our village fete…. they went down a storm!
I’d love to buy your book, but it’s un-available on amazon at the moment… can I get it anywhere else please?
Thanks
Karen Burns-Booth says
That is GREAT news Alison!
I am waiting for a new print run on my book, and my publisher has said hopefully in September. It sold out faster than we thought, and the original printers is not longer in operation.
Karen
Alison Walton says
Thanks Karen, can you let me know when it comes available….. many thanks… Alison
Karen Burns-Booth says
Hi Alison, I will do of course! Karen
K.S. Trenten says
Excellent article! Thank you for sharing your experiences and your explorations with online readers!
Karen Burns-Booth says
Thank you for your kind comment!
Yvette says
Hello Karen I visit your website frequently to have a look at your recipes but it is the fat rascals that I find myself making time and time again. Every year on Bonfire night it has become a tradition to make fat rascals with my children and then we take them to our local firework display where we eat them whilst watching the display. For the last few years we have been joined by another family and I make sure that I bring along enough fat rascal’s for them too! It would be great if my children carried on the tradition of bonfire night fat rascals. One day I hope to visit Betty’s but I doubt their fat rascals would be any better than yours!
Karen Burns-Booth says
Hello Yvette,
THANKS so much for sharing this lovely comment, and I am over the moon that my version of these delicious Fat Rascals have become part of your family traditions now, that has made my day!
I hope you do manage to visit Betty’s one day, and I look forward to your taste notes if you try their Fat Rascals! 🙂
Karen
LESLEY HIGGERSON says
Hello – as we love Fat Rascals, I’m going to make some this weekend, so thanks for your recipe, which I have just discovered.Wish me luck!
Karen Burns-Booth says
Thanks for popping by to leave a comment Lesley, and PLEASE do let me know how your Fat Rascals turn out too! 🙂 Karen
Jan says
These are amazing… thank you for creating the recipe. I’m keen to try and make their Easter bury simnals I think they are called. Having never tried them what do they taste like? Would using the fat rascals mixture but adding mixed spice and maybe crushed cloves. What do you think?
Michelle says
Thank you so much for creating this recipe Karen! After seeing Fred Siriex eating them at Betty’s on Amazing Places to Eat, I searched for a recipe as I love Rock Buns and Scones. A perfect combination and utterly delicious.
Karen Burns-Booth says
I am delighted that you are excited about finding my recipe for Fat Rascals Michelle! Enjoy 🙂 Karen
Ron says
I have just made your version of the fat rascals and we thought yours are actually nicer than the original. We did a side by side tasting. Thanks for the recipe.
Karen Burns-Booth says
Thanks so much for letting me know, I am so pleased you liked my recipe 🙂
Florence says
You can’t imagine my surprise when after hearing of fat rascals for the first time in a book and curious for a recipe I found your site and found my hometown of La Rochelle mentioned!!!
That was a lovely surprise.
Can’t wait to try the recipe.
Thank you.
Karen Burns-Booth says
You are very welcome Florence! Bon Appétit
James says
Wow, I tried these at Betty’s about 14 years ago and found your recipe and decided to give it a whirl. You’re recipe didn’t disappoint and was actually better and more flavorful than my experience in York. I only made minor changes based on what we had. I used 4 T half and half instead of milk and added 1 T maple syrup. I used 2 mandarin zests because I didn’t have an orange. And my 150 gm of dried fruit was sweetened cranberry and raisins. Everything else was exact. I just wanted to say thanks for putting this out there and for your blog. I’m happy to have found this gem. Happy New Year.
Karen Burns-Booth says
Sorry for my late reply James – we just moved house!
Anyway, thanks for your fabulous comments, I’m so pleased you enjoyed my Fat Rascals recipe.
A belated happy new year to you too.
Karen
restaurantthatdeliversnearme.website says
Thanks for the fat rascals recipe. best regards!
restaurantthatdeliversnearme.website says
Thanks for the awesome fat rascals recipe. best regards!
Robin says
Oh my goodness, I had a go this afternoon, these wipe the floor with Betty’s, there’s a place in Skipton did the best I ever had, these run them close! I used a organic flour that is unmolested, sieved it, tipped the bran back in, and WOW! Quality flour makes such an amazing difference. Plus at £5 each in Betty’s these worked out much cheaper! Still got £20 worth doing a siren song from the kitchen. I am really impressed by this recipe, easy to follow, obtainable ingredients, and the end result is heavenly. Thank you!
Karen Burns-Booth says
Thanks for your fab comments Robin – I am so pleased you loved these! Karen
Angela says
Your Fat Rascals recipe has become one of my standbys, it’s amazing. Everyone who’s tried these has been so enthusiastic. They certainly give Betty a run for her money! I even won a Halloween baking competition with them when I was living in Scotland ! Thank you
Karen Burns-Booth says
Thanks for letting me know and I’m so pleased too! 🙂
J Parmar says
I made these yesterday, after reading one of the comments, I substituted 100g of soft light brown sugar for the white. I used sultanas cranberries and raisins. The dough itself tasted amazing with the orange and lemon zest and the spices. I’ve been to Betty’s Tea Rooms in York and the Fat Rascals were very nice but, these are in my opinion on a par or dare I say better. I think the sugar makes a difference and next time I would go with 180C in a fan oven. This recipe is a keeper. Thank you so much for sharing.
Karen Burns-Booth says
Thank you for your comments, and I am so pleased you enjoyed them too.