Each Christmas without fail in the late 70s, Dad would make a huge batch of what were loosely based on Rock Cakes, but were in fact glorious, spicy boulders of loveliness that if we caught them in time would soak in the copious amounts of butter lavished upon them due to warmth still radiating from their crusts. As Dad was a rare baker, these were the times we looked forward to, since he was the only one who knew the recipe and refused to tell Mum for fear that he would no longer have the privilege of being the best at them. I never even knew the recipe so I was stunned when I came across these beauties online a few years ago. These are my take or rather Dad’s take (it’s the closest I can get to his in all fairness) on Betty’s Fat Rascals. It’s kind of a cross between their Fat Rascals and Advent Cakes.
Fat Rascals Tribute
Yield 8 cakes
Glorious cinnamon and nutmeg buns of delight.
300g self raising flour
1 tsp baking powder
100g sugar (we used rapadura)
125g butter (cubed)
2 tsp ground cinnamon
1 tsp nutmeg
Zest of 2 oranges
1 egg (beaten)
5 tbsp milk
1 egg (beaten)
Pre-heat the oven to 190 fan/gas mark 5.
Mix flours with baking powder in a large bowl.
Add butter and rub between your fingers until it resembles breadcrumbs.
Add orange zest, cinnamon, nutmeg, sugar and currants.
Make a well and add the beaten egg and milk.
Mix together until it forms a soft dough.
Form 8 palm sized rounds from the mixture (should be around 100g each)
In a separate bowl, crack the egg, add the milk and mix together.
Place them on a non stick baking pan.
Brush each round with the egg mix, and then push into the round 3 blanched almonds, and 2 halves of glace cherry to form a grinning face.
Bake in the centre of the oven for 15 minutes or until they are golden brown.
Once baked, leave on a wire rack until cold.
Using the cheapest ingredients from Tesco, with 2 oranges that I already had that needed to used, each cake comes to 20p each. Bargain bakes.