Home Away from Home: Betty's Fat Rascals

Keen home cook, instant pot lover! Amateur baker and more besides. Too busy for planning ahead so my instant pots are often my saviour!

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

½ 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

subheading: GLAZE AND TOPPING:

1 medium egg yolk

1 tablespoon water

Glacé cherries and blanched almonds, to decorate

subheading: NOTE:

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.

Directions at lavenderandlovage.com

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