FAT RASCALS

This lovely old Cornish recipe was given to me by Helen, from Wadebridge and it was her mother’s recipe. Priscilla Milne was originally from Port Isaac which is why, when she was made a Cornish bard in 1997 at the Gorsedh, her title was Musycyen Portyssack. She won a lot of cups for her work, either music or written work. She even wrote a piece of music and translated the Lord's prayer into Cornish, and won a cup after she died as they let Helen and her family enter the piece she had worked on for the next Gorsedh.

Helen describes the Fat Rascals as a cross between a biscuit and a bun [the term bleedin’ ‘andsom, was also used, love it!] Thank you so much Helen. My husband loved them, not waiting for them to cool, he ate two warm. I think they could be buttered too, especially the next day.

You will need a straight edge 3” cutter. Lightly butter a large baking tray or two smaller ones and pre heat your fan oven to 180C 

In a large mixing bowl, place:

1 lb self raising flour

3 oz butter

3 oz Cookeen or Trex

Rub the fats into the flour until it resembles breadcrumbs, then add:

6 oz granulated sugar

6 oz sultanas

pinch salt

Mix well.

2 eggs

milk to bind [about 2 fl oz]

Beat the eggs then add to the mix along with a little milk. Gently knead into a smooth dough in the bowl, then on your floured worktop. Roll out to approx ½ inch thickness and cut into 3 inch rounds. 

Bake 15-20 mins at 180C [200 or Gas 7].

As Helen mentioned - bleedin’ ‘andsom.

Note: The original recipe used margarine. I made it exactly as instructed, but next time, I think I will brush with a little milk and sprinkle some demerera on the tops before baking.