Rascals Treats

[Danny Hosford]

Thesedelicious dog treats are made with pumpkin and dill and are completely plant-based. Made with all natural ingredients and without common allergens such as nuts, grains and oils, they are ideal for sensitive dogs.

Flora & Fauna acknowledges Traditional Owners of Country throughout Australia and recognises the continuing connection to lands, waters and communities. We pay our respect to Aboriginal and Torres Strait Islander cultures; and to Elders past and present.

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.

A poignant historical note: A few years after Bettys opened its doors in York the 2nd world war broke out; Bettys Bar which was situated in the basement of the York Tea Rooms became a favourite haunt of thousands of airmen stationed in and around York.

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.

4. Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds - see photos. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.

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.

They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England.

Other names for Fat Rascals are thought to be North Riding Turf Cakes, little cakes made with the leftovers of dough or pastry at the end of the day and cooked over turf fires.

Love this recipe, being able to make these in New Zealand is amazing. Have you managed to create a recipe for Bettys Bury Simnels yet? I never tried them but very keen to make some as mu hubby said they were yummy.

Having never tried the Easter favourite, what are the flavours of the simnals? I tried a recipe yesterday but was very bland. Would the rascal recipe but with mixed spice, cinnamon, cloves, orange zest be on the right path for the flavour?

I love these wonderful old recipes for traditional cakes that could be forgotten. Your Fat Rascals look delicious stuffed with shiny cherries and almonds a must for tea. Mr Glam would love them. Love your photos too. GG

These look a lot more delicious than the real thing which I saw on a video the other day. Mind you, she did say that she would have preferred them to have had chocolate chips in rather than dried fuit, where as I definately would not.

Was also reading about how a differnt bakery has been forced to call its version Whitby faties. It seemed very churlish to be honest. As the Whitby fatties also looked nicer, should I ever be in passing I think I would buy the Whitby fatties. I will definitely be making your version though, as after Christmas I happen to have all the ingredients which makes me happy. Thank you for the recipe.

I too am very angry with the stance that Bettys took against the small Whitby bakery who was selling Fat Rascals, now renamed Whitby Fatties, and I am unsure how Bettys managed to copyright the recipe name of Fat Rascals, which in my opinion, is not theirs to copy right!

That is GREAT news Alison!

I am waiting for a new print run on my book, and my publisher has said hopefully in September. It sold out faster than we thought, and the original printers is not longer in operation.

Karen

Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Buy my Book HERE

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