Turf Cakes (Fat Rascals)

Turf Cakes (Fat Rascals)

Turf Cakes
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Turf Cakes

Recipe by RogerCourse: SnacksCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

569

kcal

This is an adaption of the traditional Yorkshire ‘Turf Cakes’ as described in James Herriots ‘The Best of James Herriot book. It adds spices and is decorated with cherries and Almonds to make the face of a ‘Rascal’. Turf Cakes go back to the 15th century and were traditionally baked in a pan over a turf Fire – turf (or peat) being a cheap readily available source of fuel in the Yorkshire Dales.

Ingredients

  • For the mixture itself

  • 1 medium egg, lightly beaten

  • 150g plain flour, sieved

  • 150g self-raising flour, sieved

  • 1 tsp baking powder

  • 130g cold unsalted butter, cubed

  • 90g caster sugar

  • Grated zest of 1 orange

  • Grated zest of 1 Lemin

  • 1 tsp ground cinnamon

  • ½ tsp grated nutmeg

  • 150g mixed dried fruit (try currants, raisins and sultanas in equal quantities)

  • 50ml milk or cream

  • And to finish

  • 1 medium egg yolk

  • 1 tbsp water

  • Pinch of salt

  • Glacé cherries and blanched almonds or flakes , to decorateFat Rascals

Directions

  • Preheat the oven to 200°C, gas mark 6.
  • Sieve both flours and the baking powder into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Add the sugar, citrus zests, spices and dried fruit and mix well. Add the beaten egg and enough milk (about 50ml) to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 2cm deep.
  • Mix the egg yolk, water and salt together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
  • Fat rascals best served warm from the oven but they can be frozen and reheated in a low oven.

Notes

  • This makes 6 quite large Rascals you could get 8 slightly smaller ones out of this recipe
  • Delicious warm, split into two and buttered and perhaps with some am if you feel indulgent. And a good cup of tea of course!
  • Best eaten (warm or warmed up) on same day as may go a bit dry if left for too long.