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Celebrating 25 years at Bettys Cookery School :Chocolate and Orange Fat Rascal Sundae

Celebrating 25 years at Bettys Cookery School :Chocolate and Orange Fat Rascal Sundae

Celebrating 25 years at Bettys Cookery School: Chocolate and Orange Fat Rascal Sundae

Celebrate a truly special milestone with a dessert that captures the warmth, heritage, and indulgence of Bettys. This Chocolate and Orange Fat Rascal Sundae is a playful twist on a much-loved Yorkshire classic, created to mark 25 delicious years of baking, teaching, and sharing unforgettable flavours.

ingredients

    Ingredients

  • 1 Bettys Yorkshire Fat Rascal
  • 3 tablespoons Bettys Seville Orange Marmalade
  • 1 Zest & juice lemon
  • 40ml Chocolate Sauce 
  • 2 Scoops Vanilla Ice Cream
  • 30g Whipped Cream
  • 250g Bettys Luxury Swiss Hot Chocolate
  • 150g Single Cream 
  • 6 Tablespoons water 
  • 170g Golden Syrup

Method

  • Step 1:Preheat the oven to 190°C (fan). 
  • Step 2:Place the Fat Rascal on a baking tray lined with parchment paper. Using your hands, gently break it into chunky pieces and scatter evenly across the tray.
  • Step 3:Finely zest the lemon & over the crumbled Rascal.
  • Step 4:In a small saucepan, gently warm the marmalade with the juice of the lemon until smooth and pourable.
  • Step 5:Drizzle the warm marmalade mixture over the Rascal crumble.
  • Step 6:Bake for 5 minutes, then carefully stir the mixture. Return to the oven for a further few minutes until golden and crisp.
  • Step 7:Allow to cool completely, then store in an airtight container.
  • Step 8:To make the chocolate sauce, heat the single cream with the water. Add the golden syrup and the Hot Chocolate flakes and mix into the warm cream until the chocolate has melted. This makes approx. 500g of sauce.
  • Step 9:To make your sundae break up the Gooey Rascal in to roughly 2cm pieces and bake in the oven at 160c for approximately 10 minutes until golden and biscuity on the outside but still soft in the centre. 
  • Step 10:Whip some double cream until you get soft peaks. 
  • Step 11:Assemble by layering chocolate sauce, rascal crumb and ice cream and then top off with the whipped cream.

We’ll be sharing more delicious Bettys recipes to celebrate Our Cookery Schools 25th anniversary. In the meantime, we’d love to see your efforts shared with us on social media.