Ohhhh, it is the middle of November already and I haven’t really done as much as I would like to in the “Christmas shopping department” yet. For the last few years I have been so organised and everything has been wrapped and ready to go well before Christmas Eve. This year, the moving house has been the main subject that I have been working on – why? I’m beginning to wish we could rewind a few years and make it April instead of November for the selling of this house to be the main focus but I don’t have a time machine 🙁

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My children have written several Christmas lists so there is plenty to choose from which I like 🙂 Although I should be making the most of today and searching online for Christmas things I thought I would share a recipe for the Fat Rascals which I baked last week.

My Fat Rascals didn’t really follow the traditional Fat Rascals recipe as I changed the flavour and ingredients slightly to suit my own needs. I found a recipe on the BBC Good Food site by the chef James Martin and I have tweaked it a bit. My main reasons for changing the recipe were that:-

  • I wanted to replace the lard with Trex (vegetable shortening) as I am a vegetarian and I know that Trex is an excellent substitute in many recipes.
  • I wanted to make the Fat Rascals more appealing to my whole family as some of them would not eat a traditional Fat Rascal.
  • I love changing recipes 🙂

What I want at look at further is the difference between the nutritional content of the Fat Rascals using Trex against using lard? If there is any difference I will share that later. 🙂 In the meantime here is a recipe – YEAH – a recipe at last 🙂

A Lemon & Coconut Fat Rascal Recipe

Recipe by V.DaleCourse: Breakfast, Recipes, Sweet Treats


Prep time


Cooking time





These Fat Rascals are like a scone but on a whole other level. Perfect for a breakfast or picnic.


  • 150g plain flour

  • 150g self raising flour

  • 1tsp baking powder

  • 65g Trex

  • 65g butter

  • 90g caster sugar

  • 3tbsp lemon curd

  • 50g desiccated coconut plus some for sprinkling on the top

  • 2 eggs

  • 50ml milk


  • Preheat the oven to Gas 6/200C/400F.
  • Line two baking trays.
  • In a mixing bowl, weigh out the flours, baking powder, sugar then mix together.
  • Add the butter and Trex then rub the fats into the dry ingredients.
  • Add the egg and milk to mix to a dough.
  • Add the lemon curd and the coconut (keep some for decoration).
  • Mix the flavours into the dough.
  • Divide the dough into 6 even sized pieces and shape into rounds.
  • Place on the baking tray then brush with milk and a sprinkling of coconut.
  • Bake for 30 minutes until golden brown.
  • Best served warm with a swirl of cream 🙂


  • The flavours you add to the basic fat rascal can be whatever you fancy. Just give it a go. My main tip here is to handle the dough as little as possible as you want to keep the dough light and airy.
  • Nutritionally, one fat rascal contains 390 calories, 22.7g total fat (29% daily total fat), 42.7g total carbohydrate (16% daily total carbohydrate), 1.7g fibre (6% daily fibre). (Based on a 2000 calorie diet).

The ingredients I have used to make these Fat Rascals are all free from the following allergens. However, please check the labels carefully for allergens you need to avoid as ingredient brands can vary, and products can change over time.

  • suitable for vegetarians
  • free from peanuts
  • free from tree nuts
  • free from soya free
  • from lupins
  • free from sesame

Not suitable for vegans.

Once opened store in an airtight container.

Made at Love-to-Bake.uk, Durham DH9 0HD,

This recipe is so versatile and the flavour combinations are endless. I baked them with Terry’s Chocolate Orange pieces in them as well as the Lemon Curd & Coconut just to have a choice for my family to enjoy. Why don’t you just give it a go! The Fat Rascals have a texture of Sweet Scones but on a larger scale. I would  treat them as Scones really and warm them through the next day to eat them at their very best. These Fat Rascals could be eaten as a tea time treat, after school snack or even for a breakfast at the weekend.