Thanks to Waitrose for the basic recipe
1 medium freerange egg, lightly beaten
150g plain flour, sieved
150g self-raising flour, sieved
1 tsp baking powder
130g cold butter, cubed
90g organic caster sugar
Grated zest of 1 orange and 1 lemon
1 tsp ground cinnamon
½ tsp nutmeg
150g mixed dried fruit I used organic sultanas and apricots for a change.
1 medium egg yolk
1 tbsp water
Pinch of salt
Glacé cherries and blanched almonds, to decorate
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 are best served warm (but you can freeze them and reheat when required)