Fat Rascals

 Ingredients

100g butter, softened
250g plain flour
2 teaspoons baking powder
80g Demerara sugar
zest of 1 lemon
zest of 1 orange
150g sour cream
60g currants
60g sultanas
1 egg, beaten
6 glace cherries, halved
40g blanched almonds

INSTRUCTIONS

1. Heat the oven to 200C/400F/Gas Mark 6.

2. Sieve flour and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.

3. Add the sugar, citrus zest, dried fruit and mix well. Add the beaten egg and enough sour cream to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 1″ or 2.5cm deep.

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.

5. Remove from the oven and allow to cool on a wire rack.

6. Fat rascals are best served warm from the oven but they can be frozen and reheated in a low oven. You can serve them alone or with lashings of butter.