Contemporary Fat Rascal

Contemporary Fat Rascal

This contemporary fat rascal came about from a vintage memory. I remember having my first fat rascal long ago and always wanted to make my own. Well, I went one step further and turned the entire thing into a dessert. A fat rascal is far easier to make, but this certainly tasted better and looks magnificent.

Ingredients

  • Fat Rascal Brioche
  • 125g Strong Bread Flour
  • 3.5g Fast Action Yeast
  • 2 Eggs
  • 1/2 Tsp Salt
  • 10g Sugar
  • 60g Unsalted Butter
  • 60ml Milk
  • Raisins and Syrup

  • 100g Large Raisins
  • 2 Earl Grey Tea Bags
  • 500ml Hot water
  • 250g Sugar
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • Clotted Cream Ice Cream

  • 250ml Clotted Cream
  • 250ml Milk
  • 3 Egg Yolks
  • 100g Sugar
  • 2 Tsp. Vanilla Extract
  • Cherry Sauce

  • 250g Pitted Cherries
  • 50-75g. Sugar
  • 1 Tbsp per serving. Ground Almonds

Directions

  1. Make the rascal brioches. Combine flour, yeast, slat and sugar. Beat eggs together with the milk, add to the dry ingredients. Mix, then add melted butter. Cover and let it double in size. 
  2. Knock back the dough, then half fill muffin cases with mix. Again set aside to double in size. Bake at 200°c Fan for 5mins, then at 180°c fan for 12mins. Remove and as they are cooling drench them with earl grey syrup. (See Below)
  3. For the ice cream, Bring the milk to the boil with the vanilla and sugar. Stir in the clotted cream until well combined. Beat egg yolks until pale, add a splash of the milk and re add this to the pan. Heat slowly until it coats the back of a spoon. Let this cool, then freeze in an ice cream maker.
  4. For the syrup. Infuse the tea bags in the boiling water on the stove. Add the raisins and let them plump up a little for 30mins. Remove. Reserve raisins. Keep syrup warm to pour over the brioches.
  5. For the cherry sauce, cook the cherries with 50g sugar and 100ml water until they begin to break down. Taste to check if its too sweet/tart. Puree in a processor.    
To serve, make a swoosh of cherry sauce. Add brioche to the centre of the plate, decorate the raisins around. Add a quenelle of ice cream to the side on a mound of ground almonds.

3 Comments

  1. A VERY clever and innovative entry into Best of British, and I love your contemporary twist on the Yorkshire classic. I will be trying your recipe out myself when I next have friends over for dinner, and will let you know how it turns out! Very elegant and clever!

  2. Pingback: Best of British: County of Yorkshire Round-Up and the Winner!

  3. Wow, I just had to check out the desserts! Love the Earl Grey tea addition; superb!

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