Fat rascals

My dad has periodically reminisced with fondness over the fat rascals we ate at Betty's in York during our first family trip to Great Britain 12 years ago. Spurred on by my recent cravings for British food (thanks to My Love Affair With England), I decided to try to recreate them. I found a decent-looking recipe online, in metric! So my measurements were rather hazy ("150g flour = between 1 1/3 cup and 1 1/2 cup flour, I think!"). With some experimentation I could probably get the recipe to be a little more friendly to American cooks.

I also wasn't exactly sure what glacé cherries were; I figured if our grocery store carried them, they would be labeled as such. Wrong. After I got home from the store, I looked it up online and found that they are essentially candied cherries. So, I made do and used dried cherries -- though they are not as aesthetically appealing, they're probably better for you.

I made some decadent whipped cream to eat with the fat rascals, and guess what? They're delicious! (My friend Susan suggests that they are so named because if you eat too many, you'll become a fat rascal.)