Fat Rascal Recipes

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.

Spoon over Greek yoghurt, drizzle with Yorkshire honey, and serve with poached seasonal fruits. You can also layer with whipped orange & cardamom cream, vanilla ice cream, and either chocolate sauce or orange curd for a delightful sundae.

Method

• Step 1: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 2: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 3:Whip some double cream until you get soft peaks.
• Step 4:Assemble by layering chocolate sauce, rascal crumb and ice cream and then top off with the whipped cream.