I am a Yorkshire and I had never heard of them until I moved to Ilkley and saw them in Betty’s. I think just Betty’s make and sell them. They are very nice. I have bought the ingredients to have a go at these and with a bit of butter I will be in heaven. Cuppa too.
@@joannemackown5572 Ilkley...such a lovely place. Used to go to the river there with my friends when I was a teen🙂. Me and my first love used to go there too for a walk around the area! good times good times...
@@BackyardChef I can't wait to see what's next. I've really gotten to love your channel. I bet you have a lifetime of stories to tell about your life with cooking. 🩷
Those are the cutest buns ever! Easily adaptable if you don't like candied fruit. I'll make them with dried cranberries instead and they still will be amazing. Thanks Rik.❤
My son in Leeds always sends me something from Betty's for a treat. Never had a dud! I like 'em even more because as a tyke myself I never have to pay for them!
First time I've ever heard of these. I live in New Zealand, but my parents are English, so I love to make your recipes. I'm a chef too, so I'll be making these tmro. I have made your Treacle tart for 30 people, at work, and your Rumplethumps. I adore your channel! Thanks so much.🎉❤
I laughed when you ate them, because when you said earlier that they contain all those warm spices and aromatics and orange zest, I immediately thought: I bet those taste like Christmas. A smaller serving size covered in a crisp sugar glaze would make them a perfect Christmas treat.
Oh Rik.. Just seen this video 😮.. Something else I've got to bake and eat.. 😂 wish I could just reach in and be your chief taster..😊 I trained to be a chef when I left school at the age of 16 and achieved my 3 year City & Guilds certificates..I went into management and at the age of 21 I had my first catering unit as a Chef Manager..I covered various areas in catering throughout the years and finally ended up cooking and managing for weddings and speciality occasions etc.. It's so rewarding when you receive praise and thanks.. Especially when the Bride and Groom come up to you saying Thank you and that you've made their day perfect.. Keep up with the fabulous videos.. Regards Paul 😊
Oh man! I'm going to be like the side of a house by the time I get through all these recipes. What the heck! I've been to Harrogate and York a few times, since I've moved here, and the queues are ridiculously long, so I haven't been in. Who needs Betty's, when we've got Rik. Keep doing what you're doing. You'll do for me 😅
Wish I had smellovision! Never heard of these Rik and as I’ve had my baking head on recently, will give these a bash. Thanks for all these great recipes, very much appreciate you taking the time to make these videos for us. Nice one.
Rik I think I will just buy my almonds. I love the tip about how to make some blanched! I don’t have the patience you seem to have. In the United States when we take a food item, like you did and we try to duplicate it from our favorite restaurant is recipe, we call it a knock off. I can’t wait to try these things even though I am not sure I would like them-they just sound delicious. The reason I don’t think I would like them if I don’t like The selection of fruit. They wouldn’t be very good knock offs if you don’t have the right fruit. However I do have several English friends and I think this would be a pleasant surprise for them! Especially since they’re from Yorkshire! It would be a nice treat for them because they always give me tea when they get a package from home. I love Yorkshire gold tea with a little cream! Greetings from New Mexico
Love visiting Betty's tearooms in Ilkley, which is a 20 minute drive away from my home or the one in Northallerton when we go to our caravan. I've also been to the ones in Harrogate and York. My choice is always the famous Fat Rascals! My son in law works in Ilkley so often pops into Betty's to buy them!
@@BackyardChef, yes they are! We queued outside the Ilkley one earlier this year for the tearoom and I have seen queues at the others too. Which one did you visit?
These look fantastic! Must try. A little tip :to skin the almonds, drain well, and rub the almonds briskly in a tea towel to remove most of the skins quickly.
I love the choices you make for your videos. Americans have a different take on cooking. And we get in this kind of rut where things start to look alike. Your things are unique and fascinating. They look delicious. I'm excited to try that malt bread. I have no idea where I'm going to get malt extract. But I'm going to find it and I'm going to make that thing. It looks amazing!
Remind me of rock cakes, but the butter and sugar is creamed rather than rubbing butter into flour! Yours look delicious, makes me want to cook some now, with the ingredients I have, but think I need an orange and I might wait till I go shopping and buy oranges!
I was lucky enough to to go to Betty’s tearoom in York and had a tea and cake , not a fat rascal l. I did however take a box of them home and they didn’t last long. Yours look perfect! Thanks for showing us how to ❤
I've been to Betty's tea rooms in Harrogate. I can't remember what we had. But I wish I'd had a fat rascal. They look so delicious. I didn't know that they had fruit and orange peel in them. I bet they taste amazing.
They do - a little Christmassy! (if that's a word, it works for me) Like a scone/rock cake - delicious! Betty's knew what they were doing when they made these. Best, Rik
When I was in England I was addicted to Betty’s Yorkshire Fat Rascals. Almost every day for morning tea time. Never sought therapy as I really had no desire for recovery. I’ve tried replicating with mild success. I’ll follow your recipe with full expectations that it will feed my addiction. 🤣
WOW!..Learning so much from you...blanching almonds...👍👏👏 Definitely going to attempt making these Yorkshire Rascals...look yummilicious...😋😋...love all yhe ingredients. Thanks for sharing, enjoy your videos very much...💝🌻🌟
I'm from New Zealand but my mum originated from England so I'm familiar with a fair few of your recipes. I made these today and I love them. My husband has requested I make more! I did forget their name when he asked me though, first I said they were cheeky rascals, then I thought maybe fat b@stards 😂
I am from the south of england and have never heard of these, but they look fun and I bet they are delicious. Definitely going to give them a try. Love your channel and have subscribed.
Well Rik. You'll to happy to know that I've placed an order for the rascals AND the carrot cake. I just couldn't resist. They should be with me by the end of this week. I'll let you know how I get on 😮
I've never heard of these, they look delicious, i'll definitely make these, i would also use pecans only because i can't bite almonds. Is baking soda bicarbonate of soda or baking powder. Yes i like Yorkshire curd tarts as well as another person mentioned. It's not very often you can get curds here so i use cottage cheese. It's alright making all these nice things but it's not good for your waistline
Looks great! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for sharing
Nobody could write a better review! If you ate every last one and every last crumb then we have to take your word for it because you’re living proof that they were delicious! Thank you for your wonderful description, hello from New Mexico USA
Your orange peel is very much better than what we get in the US. I think UK companies are more careful to remove the pith, and they may also blanch the peel before candying it. So, I enjoyed baked goods with orange peel in England, but won't eat them in the US. (I have made candied orange perl, and it was great, but time comsuming for a home cook.)
I agree very time consuming - However if you can make a small bulk lot. Some can be jarred and some frozen in small packets you have all year then. Best, Rik
Hi ALL, when we went on holiday to York ,we went for after noon tea .I had pear bakewell tart with cream . And it was very good . Thay sound very temptin. Take care and all the best. 😊😊😊👍👍👍
Thanks for the recipe Rik, I made these on Saturday and they disappeared in no time, although the little rascals had blanched hazelnut teeth because I'm too lazy to blanch the almonds. I see in your earlier videos you did Thai recipes, any chance you could do a chicken and cashes nut recipe? But keeping in mind a lot of us here in the UK don't have access to Asian food shops. I know it won't be the same but it's my favourite Thai dish.
Love the look of these, definitely like the ones at Betty's. I'm not allowed to eat dried fruit or nuts, but now I'll be able to adapt this recipe. By the way you only mention Betty's in York. They 1are also in Ilkley, and most famously the tea rooms in Harrogate 😋😋💙
Baked for years and learnt something new … how to Zest!🤣 Definitely going to have a go. Need some Cherries though. Oh! bother can just leave them off? 🏴🏴🏴
Rik I absolutely love you channel, I have a question about your baking, my wife is a celiac and cant have normal flour, do you know if I can just replace normal flour with gluten free flour and get the same results? thats for your advise.
Gluten-free flour can replace regular flour in baking, but adjustments may be necessary to achieve the best results. Here are some tips for substituting gluten-free flour: 1. Use a Gluten-Free Flour Blend: Gluten-free baking is more successful with a blend of different flours and starches, as they balance protein, starch, and flavor. There are many commercial gluten-free flour blends, or you can make your own mix. 2. Add Binders: Gluten provides structure in baked goods, so add binders like xanthan gum, guar gum, or psyllium husk to help mimic this structure. Typically, use about 1/2 to 1 teaspoon of xanthan gum per cup of gluten-free flour for cakes and cookies and 1 to 1 1/2 teaspoons for breads and pizza dough. 3. Adjust Liquid: Gluten-free flour absorbs more liquid than regular flour, so you might need to add more liquid to your recipe. Add an extra tablespoon of liquid until you achieve the desired consistency. 4. Increase Leavening Agents: Sometimes, you might need to slightly increase the amount of baking powder or baking soda to help the baked goods rise properly. 5. Experiment with Baking Times and Temperatures: Gluten-free baked goods may require different baking times or temperatures. Keep an eye on them and adjust as necessary. 6. Resting Time: Allow the batter or dough to rest 15-30 minutes before baking. This can help improve the texture and hydration of gluten-free flours. 7. Use Recipes Designed for Gluten-Free Flours: For best results, start with recipes specifically developed for gluten-free flours, as these will already account for their unique properties. By following these tips, you can achieve good results when substituting gluten-free flour in your baking. Hope it helps. Thank you. Best, Rik
The almonds are used only for the decoration on top of each bun to make the rascal face. Omit them completely or substitute with anything else your family could eat.
Just an inspiration on peeling off the brown almond skin: would rubbing almonds between 2 towels help it go faster? (Not sure if it would work, but thought I’d suggest it). LOVE your recipes and enthusiasm 👍🏼
Back in the late 70s and early 80s, we'd put the almonds in a tea towel and rub. To get the skins off. But, I like to roast the almonds for more flavor. Frangipane or Almond cream never taste like almonds. Bitter almonds are banned in the US so, almond oil, 4 drops for 2 qts batter works. Nice recipe 👍 candied fruit is a hard seller in TX. I make Xmas cakes , Scones with semi dried fruit and no angelica.🎉🎉❤
If you had to choose between the air fryer you have and a conventional oven, which would you choose? Asking as I am moving soon, and considering getting the air fryer instead of a new cooker.
There are limitations and advantages to both. Its a personal choice I'm afraid. An air fryer does do 99% of the same cooking as a regular oven in less time. Thank you. Best, Rik
Not heard of these. If you want try a local treat from Bolton, you can make "Aussie crunch". A popular school treat that you still find locally at cafes and butty shops. It's like a chocolate cornflake cake but mixed with coconut, topped with more chocolate
Glad I’m retired lol spend my time cooking and baking all these recipes. 👍
You and me both! Best, Rik
For US viewers, mixed spice is similar to what’s sold as pumpkin pie spice.
Agreed. Best, Rik
As a Yorkie myself, I am ashamed to say I have never heard of these. But they look bloody yummy!😋 fantastic as per Rik mate!
Cheers mate. I think they are about 12 squid for 2 and you have to queue for ages to get in. Best, Rik
Me neither!!
My mom was a yorkie. Some of these bring back good memories.
I am a Yorkshire and I had never heard of them until I moved to Ilkley and saw them in Betty’s. I think just Betty’s make and sell them. They are very nice. I have bought the ingredients to have a go at these and with a bit of butter I will be in heaven. Cuppa too.
@@joannemackown5572 Ilkley...such a lovely place. Used to go to the river there with my friends when I was a teen🙂. Me and my first love used to go there too for a walk around the area! good times good times...
there are a few good things come out of Yorkshire , that's hard to say coming from a proud Lancastrian , cheers
Stay proud, John. Agreed! Best, Rik
I really appreciate that you put the ingredients and amounts in the description box. Thank you Rik 😊
Always. Thank you. Best, Rik
@@BackyardChef I can't wait to see what's next. I've really gotten to love your channel. I bet you have a lifetime of stories to tell about your life with cooking. 🩷
Those are the cutest buns ever! Easily adaptable if you don't like candied fruit. I'll make them with dried cranberries instead and they still will be amazing. Thanks Rik.❤
Taste and adapt that is what I say. Best, Rik
Haven't even watched the video yet. One look at those beauties got an instant thumbs up from me
You get a thumbs up from me. thank you. Best, Rik
My son in Leeds always sends me something from Betty's for a treat. Never had a dud! I like 'em even more because as a tyke myself I never have to pay for them!
Is shows he loves his Mum. Best, Rik
I will definitely be making these,but smaller. Maybe making an orange cream cheese filling and sandwiching them together like a whoopie pie.
Flipping awesome, I'm coming round for tea. I love orange cream cheese filling. Best, Rik
I remember as a child peeling almonds for all kinds of dishes.
Yes, me too! Nice to know others have done this. Best, Rik
Watching from NYC...Gotta try these soon....seem easy than scones🤔🥰
You can do it! Thank you. Best, Rik
@@BackyardChef 😊
Thank you for showing me how to use my little grater, zester, didn't have a clue how to use it properly.😊
Always, zest over the top - you can see what you are taking off. Best, Rik
First time I've ever heard of these. I live in New Zealand, but my parents are English, so I love to make your recipes. I'm a chef too, so I'll be making these tmro.
I have made your Treacle tart for 30 people, at work, and your Rumplethumps. I adore your channel! Thanks so much.🎉❤
Wow! Thank you. Nice to have you on here. Best. Rik
I laughed when you ate them, because when you said earlier that they contain all those warm spices and aromatics and orange zest, I immediately thought: I bet those taste like Christmas. A smaller serving size covered in a crisp sugar glaze would make them a perfect Christmas treat.
Exactly!! An amazing treat. Thanks for sharing. Best, Rik
The butter took it to a new level. ❤ all you do.
Thank you. Best, Rik
Got too go make some ❤
Thank you. Best, Rik
Oh Rik.. Just seen this video 😮.. Something else I've got to bake and eat.. 😂 wish I could just reach in and be your chief taster..😊
I trained to be a chef when I left school at the age of 16 and achieved my 3 year City & Guilds certificates..I went into management and at the age of 21 I had my first catering unit as a Chef Manager..I covered various areas in catering throughout the years and finally ended up cooking and managing for weddings and speciality occasions etc.. It's so rewarding when you receive praise and thanks.. Especially when the Bride and Groom come up to you saying Thank you and that you've made their day perfect..
Keep up with the fabulous videos.. Regards Paul 😊
Cheers, Paul. Thank You Best, Rik
Oh man! I'm going to be like the side of a house by the time I get through all these recipes. What the heck! I've been to Harrogate and York a few times, since I've moved here, and the queues are ridiculously long, so I haven't been in. Who needs Betty's, when we've got Rik. Keep doing what you're doing. You'll do for me 😅
You'll do for me Liz! Thank you. Nice to try the real McCoy though. Best, Rik
I was going to reply in a similar vein...I'm going to become a fat rascal!!!!
Bon appetit
You will be joining my club then. Best, Rik@@annipetratos9401
I love your enthusiasm for cooking and eating the results. Great to see someone really enjoying their food. Thank you!
Thank you. Best, Rik
Wish I had smellovision! Never heard of these Rik and as I’ve had my baking head on recently, will give these a bash. Thanks for all these great recipes, very much appreciate you taking the time to make these videos for us. Nice one.
You are very welcome. Best, Rik
from across the great pond in southeast Georgia-USA!! TY for this recipe👩🦼
You are very welcome. Love to Georgia. Best, Rik
Rik I think I will just buy my almonds. I love the tip about how to make some blanched! I don’t have the patience you seem to have. In the United States when we take a food item, like you did and we try to duplicate it from our favorite restaurant is recipe, we call it a knock off. I can’t wait to try these things even though I am not sure I would like them-they just sound delicious. The reason I don’t think I would like them if I don’t like The selection of fruit. They wouldn’t be very good knock offs if you don’t have the right fruit. However I do have several English friends and I think this would be a pleasant surprise for them! Especially since they’re from Yorkshire! It would be a nice treat for them because they always give me tea when they get a package from home. I love Yorkshire gold tea with a little cream!
Greetings from New Mexico
Thank you 😋 Best, Rik
New subscriber here, I am going to try it for sure! It looks delicious. Thank you. Watching from Portugal 🌼
Thank you. Best, Rik
Your recipies are easy and uncomplicated. Thankyou
Thank you. Best, Rik
Love visiting Betty's tearooms in Ilkley, which is a 20 minute drive away from my home or the one in Northallerton when we go to our caravan. I've also been to the ones in Harrogate and York. My choice is always the famous Fat Rascals! My son in law works in Ilkley so often pops into Betty's to buy them!
Is Betty's still as busy? Thank you. Best, Rik
@@BackyardChef, yes they are! We queued outside the Ilkley one earlier this year for the tearoom and I have seen queues at the others too.
Which one did you visit?
@@amandaterry1964 York the queue was throught the square there and round the corner. Thank you. Best, Rik
These look fantastic! Must try.
A little tip :to skin the almonds, drain well, and rub the almonds briskly in a tea towel to remove most of the skins quickly.
Thanks for the tip! Best, Rik
Those look super!
So good! Very nice with butter. Best, Rik
I love going to Betty’s for tea when I’m in Yorkshire. Deffo going to make these.
Thank you. Best, Rik
Made these on Friday….. by Saturday lunchtime, they were all eaten 👍👍. Thanks yet again Rik!!
Fantastic! Thank you. Best, Rik
These look incredible! I can smell and taste them from here in New York. Cute design on them too.
Thank you. Love to New York. Best, Rik
Yum....isn't butter just the best thing ever! These look delicious ❤
Thank you. Best, Rik
I love the choices you make for your videos. Americans have a different take on cooking. And we get in this kind of rut where things start to look alike. Your things are unique and fascinating. They look delicious. I'm excited to try that malt bread. I have no idea where I'm going to get malt extract. But I'm going to find it and I'm going to make that thing. It looks amazing!
Thank You. Best, Rik
Hi thanks very much i love your recipes Les
Cheers, Les. Thank you. Best, Rik
Remind me of rock cakes, but the butter and sugar is creamed rather than rubbing butter into flour! Yours look delicious, makes me want to cook some now, with the ingredients I have, but think I need an orange and I might wait till I go shopping and buy oranges!
Thank you. Best, Rik
Absolutely love your show. I will pass the word on. Thank you
Awesome, thank you! Thank you. Best, Rik
I was lucky enough to to go to Betty’s tearoom in York and had a tea and cake , not a fat rascal l. I did however take a box of them home and they didn’t last long. Yours look perfect! Thanks for showing us how to ❤
Betty's are better. Thank you. Best, Rik
A French Canadian living in the Montreal area and in love with your channel!!!
Thank you. Love to Montreal. Best, Rik
I’m always impressed by your baking
Thank you. Best, Rik
I can't remember offhand what these are in the southeast States, but I have seen these. Maybe when I bake some it will come back to me🤔
Thank you. Best, Rik
This is such a great channel!
Thanks for sharing, Thank you. Best, Rik
@@BackyardChef I have English ancestry from that area. What a treat to see these recipes, and done so well.
That looks beautiful I love it
Thank you! Cheers! Nice these. Best, Rik
Those Rascals look yummy … thanks for sharing 😊 Barbara from 🇺🇸
Glad you like them! Best, Rik
I've been to Betty's tea rooms in Harrogate. I can't remember what we had. But I wish I'd had a fat rascal. They look so delicious. I didn't know that they had fruit and orange peel in them. I bet they taste amazing.
They do - a little Christmassy! (if that's a word, it works for me) Like a scone/rock cake - delicious! Betty's knew what they were doing when they made these. Best, Rik
@@BackyardChef yeah, I was thinking the same thing. A bit like a scone, with added orange peel and spices. And yes, Christmasy.
Omg im a 57 yr old nurse. A nursing supervisor. And you teach me. Rik you are awesome. I just learned how to blanch almonds thank you
Thank you. Best, Rik
When I was in England I was addicted to Betty’s Yorkshire Fat Rascals. Almost every day for morning tea time. Never sought therapy as I really had no desire for recovery. I’ve tried replicating with mild success. I’ll follow your recipe with full expectations that it will feed my addiction. 🤣
Cheers, Brian. Betty's are Better! Best, Rik
They look lovely!
They are great not as good as Betty's but very good indeed. Best, Rik
WOW!..Learning so much from you...blanching almonds...👍👏👏
Definitely going to attempt making these Yorkshire Rascals...look yummilicious...😋😋...love all yhe ingredients.
Thanks for sharing, enjoy your videos very much...💝🌻🌟
You are very welcome, Pauline. Hope you enjoy. Best, Rik
My Dad was a good baker, he would have liked to have made these. So I surely will bake.❤😊
Give them a go - best, Rik
I'm from New Zealand but my mum originated from England so I'm familiar with a fair few of your recipes. I made these today and I love them. My husband has requested I make more! I did forget their name when he asked me though, first I said they were cheeky rascals, then I thought maybe fat b@stards 😂
Ha ha ha, Penny both names work! Love it. Best, Rik
The rascals look delicious, I can almost smell and taste them yummy.
Oh yes! The smell is amazing. Best, Rik
I am from the south of england and have never heard of these, but they look fun and I bet they are delicious. Definitely going to give them a try. Love your channel and have subscribed.
Thank you, Ann. Best, Rik
Reminds me a little of what is called Japanese Fruitcake over here,with the citrus flavor.
Thank you. Best, Rik
love this channel going to try the fat rascals. keep up with the good work i am learning a lot , subscribed
Nice to have you here. Best, Rik
Such a fun and natural video to watch and listen to. Thanks for sharing this
Glad you enjoyed it! Best, Rik
Oh I need me a fat rascal truly! They look scrumdiddleyumptious!! Thank you 🙏
Thank you. Best, Rik
Well Rik. You'll to happy to know that I've placed an order for the rascals AND the carrot cake. I just couldn't resist. They should be with me by the end of this week. I'll let you know how I get on 😮
Liz, you are going to give me a telling off (after you have enjoyed them) Best, Rik
Wonderful. Sincere thanks.
Thank you too! Best, Rik
😊😊😊 Never heard of or seen these, they look so super yummy. I'm going to give these a go.
Hope you enjoy. Best, Rik
once you have blanched the almonds put them in a teatowel, old, and rub the almonds. The skins will come off easier.
Yes. Thank you. Best, Rik
Yes Rick, Christmas 🎄 🥰
Thank you. Best, Rik
They look delicious
Thank you. Best, Rik
With a nice cuppa, thanks Rik
You bet, mate. Best, Rik
Superb mate, say no more 👍
Thanks 👍Best, Rik
These look wonderful!! Thanks!!
You are so welcome! Not as good as Betty's but tasty. Best, Rik
I enjoy watching and learning from you so much. Terrific recipe. Looking forward to making them. Thank you.
Hope you enjoy. Best, Rik
I've never heard of these, they look delicious, i'll definitely make these, i would also use pecans only because i can't bite almonds. Is baking soda bicarbonate of soda or baking powder. Yes i like Yorkshire curd tarts as well as another person mentioned. It's not very often you can get curds here so i use cottage cheese. It's alright making all these nice things but it's not good for your waistline
Sandra, I'm a Michelin trye chef - I've a full round waist line. Bicarbonate of soda. So I agree there. Best, Rik
Looks great! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for sharing
Definitely going to make these ,I bought some of these in York for the family but I scoffed them all myself!
Ha ha ha, I love it. Hope you enjoy. Best, Rik
Nobody could write a better review! If you ate every last one and every last crumb then we have to take your word for it because you’re living proof that they were delicious! Thank you for your wonderful description, hello from New Mexico USA
It looks delicious 😋
Thank you 😋Best, Rik
When you say.. baking Soda, do you mean baking powder… or bicarbonate of Soda? They look absolutely delish!! 😋
Hi, Elizabeth. No. Baking soda - is bicarcarb of soda. Self raising flour or rising flour already contains baking powder - Thank you. Best, Rik
These look wonderful! I must try this recipe, or go to York!
You should do both. Betty's are really Good! Best, Rik
Something new to me 👍😄
I will give these a try Rik as I live in Harrogate the home of Bettys ❤
Thank You. Best, Rik
So they re scones? OK! I should try this recipe. Love all the flavors in the recipe!
Yes 😊Hope you enjoy. Best, Rik
Oh my God, Rik. I've died and gone to heaven! I've just had my Betty's delivery box. I've eaten one with butter, which I made yesterday.
Well done. Best, Rik
Your orange peel is very much better than what we get in the US. I think UK companies are more careful to remove the pith, and they may also blanch the peel before candying it. So, I enjoyed baked goods with orange peel in England, but won't eat them in the US. (I have made candied orange perl, and it was great, but time comsuming for a home cook.)
I agree very time consuming - However if you can make a small bulk lot. Some can be jarred and some frozen in small packets you have all year then. Best, Rik
I imagine them to taste like spice cake. I am going to make this for sure.
Thank you. Best, Rik
Awwwww Come-on
Wonderful Master Chef
Thank you. Best, Rik
Live in U. S. A. Must Try!
They're well worth making. Thank You. Best, Rik
Hi ALL, when we went on holiday to York ,we went for after noon tea .I had pear bakewell tart with cream . And it was very good . Thay sound very temptin. Take care and all the best. 😊😊😊👍👍👍
Sounds great! Best, Rik
Thanks for the recipe Rik, I made these on Saturday and they disappeared in no time, although the little rascals had blanched hazelnut teeth because I'm too lazy to blanch the almonds. I see in your earlier videos you did Thai recipes, any chance you could do a chicken and cashes nut recipe? But keeping in mind a lot of us here in the UK don't have access to Asian food shops. I know it won't be the same but it's my favourite Thai dish.
Here you go ua-cam.com/video/kltpVnECwhk/v-deo.html Its an old one! Best, Rik
I'm an American, but don't fault me too much for it. I didn't have a choice. 😂 My D.N.A is British, though. Love your channel!
I don't fault anyone! Love to USA. Thank you, Best, Rik
Love the look of these, definitely like the ones at Betty's. I'm not allowed to eat dried fruit or nuts, but now I'll be able to adapt this recipe. By the way you only mention Betty's in York. They 1are also in Ilkley, and most famously the tea rooms in Harrogate 😋😋💙
Thanks for sharing. Best, Rik
Can I suggest you have a go at Fitzbillie’s Chelsea Buns. (Cambridge). Thank you so much.
Chelsea Bun's are Scheduled. Thanks for the suggestion. Best, Rik
I’d love to sink my teeth into one of those, deffo will give them a try 😋
Thank you. Best, Rik
Baked for years and learnt something new … how to Zest!🤣
Definitely going to have a go. Need some Cherries though. Oh! bother can just leave them off?
🏴🏴🏴
Leave off and bake. Best, Rik
Rik I absolutely love you channel, I have a question about your baking, my wife is a celiac and cant have normal flour, do you know if I can just replace normal flour with gluten free flour and get the same results? thats for your advise.
Gluten-free flour can replace regular flour in baking, but adjustments may be necessary to achieve the best results. Here are some tips for substituting gluten-free flour:
1. Use a Gluten-Free Flour Blend: Gluten-free baking is more successful with a blend of different flours and starches, as they balance protein, starch, and flavor. There are many commercial gluten-free flour blends, or you can make your own mix.
2. Add Binders: Gluten provides structure in baked goods, so add binders like xanthan gum, guar gum, or psyllium husk to help mimic this structure. Typically, use about 1/2 to 1 teaspoon of xanthan gum per cup of gluten-free flour for cakes and cookies and 1 to 1 1/2 teaspoons for breads and pizza dough.
3. Adjust Liquid: Gluten-free flour absorbs more liquid than regular flour, so you might need to add more liquid to your recipe. Add an extra tablespoon of liquid until you achieve the desired consistency.
4. Increase Leavening Agents: Sometimes, you might need to slightly increase the amount of baking powder or baking soda to help the baked goods rise properly.
5. Experiment with Baking Times and Temperatures: Gluten-free baked goods may require different baking times or temperatures. Keep an eye on them and adjust as necessary.
6. Resting Time: Allow the batter or dough to rest 15-30 minutes before baking. This can help improve the texture and hydration of gluten-free flours.
7. Use Recipes Designed for Gluten-Free Flours: For best results, start with recipes specifically developed for gluten-free flours, as these will already account for their unique properties.
By following these tips, you can achieve good results when substituting gluten-free flour in your baking. Hope it helps. Thank you. Best, Rik
@@BackyardChef thanks Rik..
It looks so good. I most likely wouldn't make them due to the almonds. I have family members who are allergic to almonds.
The almonds are used only for the decoration on top of each bun to make the rascal face. Omit them completely or substitute with anything else your family could eat.
Add any nuts you like or don't even have them on - they are only for the decoration. Best, Rik
Just an inspiration on peeling off the brown almond skin: would rubbing almonds between 2 towels help it go faster? (Not sure if it would work, but thought I’d suggest it). LOVE your recipes and enthusiasm 👍🏼
It would. Best, Rik
I’ve seen them in Betty’s tea shop.
Lovely they are. Best, Rik
Rik. Dee-lish!👍
Thank you. Best, Rik
I put the almonds in a clean tea towel, and rub them.
Great tip! Best, Rik
I would listen just to hear you say “buttermilk” Rik. Hahaha
Thank you. Best, Rik
Back in the late 70s and early 80s, we'd put the almonds in a tea towel and rub. To get the skins off. But, I like to roast the almonds for more flavor.
Frangipane or Almond cream never taste like almonds. Bitter almonds are banned in the US so, almond oil, 4 drops for 2 qts batter works.
Nice recipe 👍 candied fruit is a hard seller in TX. I make Xmas cakes , Scones with semi dried fruit and no angelica.🎉🎉❤
Thanks for sharing - keep baking! Best, Rik
If you put the almonds in a jar and shook it, the skin might come off the almonds faster. Just a thought.
Never tried. Sounds like a plan. Best, Rik
Drain the almonds, then put them in a dry tea towel and rub for a few minutes.
I love your recipes and I’m certainly going to try this one, but I just have one observation - for the love of God, buy blanched almonds.
Great idea! Cant buy them here in Asia. Have to make everything - however that lets me show others in the same situation. Best, Rik
If you had to choose between the air fryer you have and a conventional oven, which would you choose? Asking as I am moving soon, and considering getting the air fryer instead of a new cooker.
There are limitations and advantages to both. Its a personal choice I'm afraid. An air fryer does do 99% of the same cooking as a regular oven in less time. Thank you. Best, Rik
Hello from Oz 👋
Hello there! Nice to meet you. Best, Rik
you litte rascal Rik , they look very nice. they look very similar to my wifes rock cakes.
You know, Allen. I think that is probably how this recipe developed - from scones and rock cakes. Best, Rik
Not heard of these. If you want try a local treat from Bolton, you can make "Aussie crunch". A popular school treat that you still find locally at cafes and butty shops. It's like a chocolate cornflake cake but mixed with coconut, topped with more chocolate
Does it come in a slice? Best, Rik
@@BackyardChef yeah, like a flapjack. Either cut into squares or cut into triangles
On it, Thanks. Best, Rik@@wildwine6400
Sounds like what we call Chocolate Crackles made for children's birthday parties