You’re probably in the same boat – lots of small amounts of dried fruits and almonds left over from making your Christmas cakes and puddings and you don’t want to keep them sitting around for months going stale. What to make with them? These scrummy little bakes called Fat Rascals.
The last few days have been so bitterly cold that even with the heating and the fire on, the house has been chilly. Inspiration was borne out of a desire to light the oven and warm the kitchen up making a batch of Fat Rascals.
As you know, I like to pop over to the UK , particularly the north, and at least look into Betty’s windows in Ilkely, when I can. Many times I’ve popped in and bought a few tasty Fat Rascals.
I’ve heard that there’s a small cafe in Whitby that also sells them, though, apparently Bettys forced them to change the name but how they were able to do that as the name has been around long before Bettys, I can’t imagine. The threat of legal action helped. Anyway, good luck to the Sandgate Cafe in Whitby who now sells them as Whitby Fatties. I’ve heard they are even nicer than Bettys! Whitby is great and when my boys were small we went many, many times and enjoyed pork and stuffing batches from a little shop there and of course, fish and chips from the Magpie. Happy Days! If I’m lucky enough to go again, I’ll look out for the cafe and try theirs.
Anyway, I have tried lots of recipes for these and adapted them to get the flavour as close to my taste and Bettys as I could. So have a go – see what you think. They’re sort of Christmassy; they have those cinnamon and nutmeg Christmassy spices and they use up the bits of dried fruit that would otherwise sit there till Easter. I like them best with clotted cream and a little strawberry jam but slice them and butter them or eat them plain – up to you. They’re scrummy.