📝 About This Recipe
Hailing from the historic tea rooms of North Yorkshire, the Fat Rascal is a delightful cross between a buttery scone and a rich rock cake. These plump, golden bakes are packed with citrus zest, warm spices, and a generous tumble of dried vine fruits. Traditionally adorned with a charming 'face' made of glacé cherries and blanched almonds, they offer a nostalgic, hearty crumb that is the ultimate companion to a pot of Yorkshire tea.
🥗 Ingredients
The Dry Base
- 450 grams Self-raising flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 100 grams Caster sugar
- 1 pinch Salt
The Fats
- 100 grams Unsalted butter (cold and cubed)
- 100 grams Lard (cold and cubed; can substitute with vegetable shortening)
Fruit and Zest
- 100 grams Currants
- 100 grams Sultanas (golden raisins)
- 50 grams Mixed candied peel (finely chopped)
- 1 piece Orange zest (finely grated)
- 1 piece Lemon zest (finely grated)
The Binding and Decoration
- 2 pieces Large eggs (one for the dough, one for glazing)
- 2-4 tablespoons Whole milk (as needed for consistency)
- 24 pieces Whole blanched almonds (for the 'teeth')
- 8 pieces Glacé cherries (halved, for the 'eyes')
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F/Gas Mark 6). Line two large baking sheets with parchment paper to prevent sticking.
-
2
In a large mixing bowl, sift together the self-raising flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
-
3
Add the cold cubed butter and lard to the flour mixture. Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs with no large lumps remaining.
-
4
Stir in the caster sugar, currants, sultanas, mixed peel, orange zest, and lemon zest until the fruit is evenly distributed.
-
5
In a small jug, lightly beat one of the eggs. Make a well in the center of the dry ingredients and pour in the egg.
-
6
Use a round-bladed knife to bring the dough together, adding the milk one tablespoon at a time. You want a firm, slightly sticky dough that holds together but isn't wet.
-
7
Turn the dough onto a lightly floured surface and gently knead for just 30 seconds to smooth it out—do not overwork it or the rascals will be tough.
-
8
Divide the dough into 8 equal portions (roughly 130-140g each). Shape each into a thick, flattened round about 2-3cm thick.
-
9
Place the rounds onto the prepared baking sheets, leaving plenty of space between them as they will expand.
-
10
Beat the second egg with a splash of milk. Generously brush the tops of each rascal with this egg wash for a deep golden finish.
-
11
Create the 'face': Place two cherry halves near the top for eyes and three blanched almonds underneath in a slight curve to represent a grinning mouth.
-
12
Bake in the center of the oven for 15-20 minutes until they are well-risen and a rich, dark golden brown.
-
13
Remove from the oven and allow to cool on the baking tray for 5 minutes before transferring to a wire rack. They are best served warm.
💡 Chef's Tips
For the most authentic texture, use half lard and half butter; the lard provides a unique short, crumbly texture that butter alone cannot replicate. Keep your ingredients cold, especially the fats, to ensure a light and airy bake. Avoid over-mixing once the liquid is added; a light touch ensures the 'rascals' stay tender rather than bread-like. If the tops are browning too quickly before the center is done, loosely cover them with a piece of foil for the last 5 minutes. You can soak your dried fruit in a little warm tea or brandy for an hour before starting for extra plumpness.
🍽️ Serving Suggestions
Serve warm, split in half, with a thick slab of salted Yorkshire butter. Pair with a hot pot of strong Black Tea (like Yorkshire Gold) and a splash of milk. For a decadent treat, add a dollop of clotted cream and a spoonful of apricot jam. They are wonderful as a mid-afternoon snack or a rustic 'elevenses' break. If eating the next day, briefly toast or warm in the oven to restore that 'just-baked' softness.