" Bridget Jones: The Edge of Reason" Fatty Cakes

Looking for a delectable dessert that won't go to your waist? This isn't it. But trust us that the taste is worth the calories!

Lemon Curd (Makes 1-1/2 cups):

  • 4 large, very fresh eggs
  • 1 cup freshly squeezed lemon juice
  • 1 tablespoon finely grated lemon zest (with no pith)
  • 1 1/4 cup granulated white sugar
  • 1 stick unsalted butter, cut into 1 inch pieces

Fatty Cakes (Makes 8 Cream Scones):
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 3/4 cup chopped dried fruit, i.e. apricots, peaches, cranberries, raisins, mangoes, bananas or your favorite dried fruit
  • 1 1/4 cups heavy cream

  • 4 tablespoons melted butter
  • 2 tablespoons coarse sugar


1. In a medium saucepan, bring an inch or two of water to a simmer. Combine eggs, lemon juice and sugar in a stainless-steel or Pyrex mixing bowl large enough to nest in the saucepan and sit over the water, but not touch the surface of the water.

2. Place bowl over the simmering water and whisk the mixture until well blended. Continue cooking about 10 minutes over the barely simmering water, whisking constantly until the mixture thickens to the consistency of sour cream and the mixture begins to hold the whisk marks. If using an instant read thermometer, final temperature should read 160F.

Remove from heat and whisk in the butter pieces until fully incorporated and the mixture looks smooth and glossy. Push warm mixture through a fine strainer and into a second stainless steel bowl nestled in an ice bath; add the lemon zest and stir until cooled. Cover with plastic wrap and keep refrigerated it will continue to thicken as it cools.

3. Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, baking powder, cinnamon, salt, sugar and dried fruit of choice; whisk to combine. Using a wooden spoon, stir in the cream and mix until the dough just begins to hold together in a sticky mass.

4. Dump the mixture onto a clean, lightly floured work surface and using floured hands, knead just a few times until a soft dough comes together. Divide dough in half and shape each half into a 5" round; cut each round into quarters. Brush each with melted butter and sprinkle with coarse sugar. Place on a parchment covered baking sheet, leaving a few inches between each quarter and bake 10-12 minutes, or until golden brown.

5. Serve cream scones hot from the oven with luxurious lemon curd and clotted cream, if desired, and a pot of English tea!

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