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The rascal, or fat rascal, has been around since the 1800’s. Originating in Yorkshire, this fruit packed treat bares a close resemblance to a scone or rock cake. It is traditionally decorated with plain blanched almond and glacé cherries, but I like to put my own spin on it. I use Morello glacé cherries, as I prefer their darker colour and richer flavour. I also use salted roasted almonds because I love that little hit of salt among the sweetness. I imagine that honey roasted almonds would work too.
I had my first rascal when a colleague brought one back from their long weekend in York about 12 years ago. They bought it from the famous Betty’s Tea Rooms. It’s not unusual to see a long line of customers snaking around the block, each one eager to get their hands on a fat rascal.
Enjoy with a smear of butter and a nice cup of strong Yorkshire tea.