Ingredients

• 150g/5¼oz plain flour
• 150g/5¼oz self-raising flour
• 1 tsp baking powder
• 65g/2¼oz lard
• diced
• 65g/2¼oz unsalted butter
• diced
• 90g/3¼oz caster sugar
• 1 orange
• zest only
• 1 lemon
• zest only
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 50g/1¾oz currants
• 50g/1¾oz raisins
• 50g/1¾oz sultanas
• 50ml/1¾fl oz double cream
• 2 free-range eggs
• beaten
• 50g/1¾oz glacé cherries
• 50g/1¾oz blanched almonds
• 100g/3½oz clotted cream
• 70g/2½oz strawberry jam
• 50g/1¾oz unsalted butter

Directions

• Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
• Sieve the flours into a bowl and stir in the baking powder.
• Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
• Add the sugar
• orange zest
• lemon zest
• cinnamon
• nutmeg and dried fruit and mix until well combined.
• Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces
• shape into large rounds
• 2cm/1in deep and place onto the prepared baking tray.
• Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
• Bake in the oven for 15-20 minutes
• or until golden-brown. Remove from the oven and set aside to cool slightly.
• Serve warm with the clotted cream
• jam and butter.