Part 1: Introduction & Getting Started

Name: Traditional Yorkshire Fat Rascals Recipe: A Fruity, Buttery Treat Perfect for Afternoon Tea
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 300g self-raising flour; 1 teaspoon mixed spice; A pinch of salt; 100g butter, cubed and chilled; 100g caster sugar; 150g mixed dried fruit (currants, sultanas, raisins); 2 eggs (1 for dough, 1 for glazing); 2–3 tablespoons milk; 8 glacé cherries, halved; 16 blanched almonds

Oh, let me tell you — if you’re craving a taste of true Yorkshire baking, you can’t go wrong with Fat Rascals. These delightful little treats are a classic: somewhere between a buttery scone and a rustic rock cake, dotted with juicy dried fruit and warmly spiced. I first discovered them on a rainy afternoon in York, tucked into a cozy tearoom, and let me say — one bite and I was hooked. Ever since, they’ve become a staple in my kitchen, perfect for an indulgent afternoon tea or just as a sweet pick-me-up.

There’s something so comforting about these golden rounds, topped with cheery glacé cherries and crunchy almonds — almost like smiling faces peeking up from the baking tray. Their history goes back centuries, with versions of Fat Rascals appearing in Yorkshire bakeries as far back as the 19th century. They’re hearty, easy to make, and bring that old-fashioned homemade charm that we all need sometimes.

So, today I’m walking you through exactly how to make these at home. No fancy equipment, just a bowl, your hands, and a few simple ingredients. Let’s dive right in!

Ingredients You’ll Need:

300g self-raising flour
1 teaspoon mixed spice
A pinch of salt

100g chilled butter, cubed
100g caster sugar
150g mixed dried fruit (currants, sultanas, raisins)

2 eggs (1 for dough, 1 for glazing)
2–3 tablespoons milk
8 glacé cherries, halved

16 blanched almonds

Step 1: Preheat the Oven

Start by preheating your oven to 200°C (fan) or 220°C if you’re using a conventional oven. You want it nice and hot so these rascals bake up golden and rise beautifully. Line a baking tray with parchment paper — this will help keep things from sticking later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together your self-raising flour, mixed spice, and a pinch of salt. Then stir in the caster sugar. I love this part — that first waft of warm spice always gives me a preview of how cozy these will taste.

Step 3: Rub in the Butter

Time to get your hands involved! Add the chilled butter cubes to your dry ingredients. Using your fingertips, rub the butter into the flour until you’ve got a breadcrumb-like texture. Don’t rush this — a gentle touch ensures your rascals come out tender and crumbly.

Step 4: Stir in the Fruit

Once the butter is rubbed in, stir through your mixed dried fruit. Make sure it’s evenly distributed so every bite is packed with sweet, juicy raisins and currants.

Part 2: Bringing It All Together

Alright, now that we’ve got our dry mix ready, it’s time to bring these rascals to life!

Step 5: Combine Wet Ingredients

In a small bowl, crack one of your eggs and beat it lightly. Add two tablespoons of milk and mix them together. Pour this mixture into your dry ingredients and stir until everything starts to come together into a soft, slightly sticky dough. If the dough feels a bit dry, go ahead and add another tablespoon of milk — it should hold together nicely but not be too wet.

Here’s a little tip from my own kitchen: don’t overwork the dough. Just mix it until it comes together. Over-mixing can make your rascals dense rather than tender.

Step 6: Shape the Rascals

Divide the dough into eight equal portions — I usually eyeball this, but you can weigh them if you want them perfectly uniform. Roll each portion gently into a rough round, about 2cm thick, and place them onto your prepared baking tray. They don’t have to look perfect — their rustic charm is part of what makes them special!

Step 7: Decorate

Now comes the fun part: decorating! Beat your second egg and brush it generously over the tops of each rascal — this will give them that beautiful golden shine once baked. Then, press two glacé cherry halves and two blanched almonds onto each rascal. Traditionally, they’re arranged to look like little smiling faces… and honestly, that makes them even more delightful to serve.

Step 8: Bake

Pop your tray into the preheated oven and bake for 15–20 minutes. You’re looking for a lovely golden brown color and a slightly risen top. When they’re done, transfer them to a wire rack to cool slightly — but honestly, they’re at their best still a little warm.

Tips for Success:

Serve them warm: Nothing beats a freshly baked Fat Rascal, split open and slathered with good butter or clotted cream.

Get creative with toppings: Feel free to swap out the glacé cherries and almonds for dried cranberries, chopped walnuts, or whatever you fancy. This is a great way to give them a seasonal twist.
Freeze for later: These freeze really well. Just defrost at room temperature and warm gently before serving — perfect for unexpected guests or a quick treat.

Part 3: FAQ & Conclusion

Before you head off to the kitchen, let’s tackle some common questions you might have about making these irresistible Yorkshire Fat Rascals.

Frequently Asked Questions:

1. Can I use plain flour instead of self-raising flour?
Yes! If you only have plain flour, just add 2 teaspoons of baking powder to the flour to replicate self-raising flour.

2. What is mixed spice? Can I substitute it?
Mixed spice is a British blend similar to pumpkin spice — usually containing cinnamon, nutmeg, and allspice. If you don’t have it, cinnamon alone or a blend of cinnamon and nutmeg works beautifully.

3. How do I store Fat Rascals?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the freezer and defrost as needed.

4. Can I make them dairy-free?
Absolutely! Use a dairy-free butter alternative and plant-based milk. Just be mindful that the texture might be slightly different, but still delicious.

5. What kind of dried fruit works best?
A mix of currants, sultanas, and raisins is traditional, but you can experiment — dried cranberries, chopped apricots, or even a handful of chopped dates would all be lovely.

6. Should I chill the dough before baking?
No need! Fat Rascals are meant to be quick and easy. Just shape and bake straight away.

7. Can I double the recipe?
Of course. This recipe scales up easily if you’re baking for a crowd — just keep an eye on your oven space!

Conclusion:

So there you have it — a traditional Yorkshire Fat Rascals recipe that’s easy, comforting, and sure to bring a touch of English countryside charm right into your kitchen. Whether you’re enjoying one with a steaming mug of tea or sharing them with friends over an afternoon catch-up, these golden, fruity treats never disappoint.

I hope you give them a try! And if you do, I’d love to hear how they turn out — feel free to leave a comment and let me know if you added your own twist (or if they disappeared as quickly as they do in my house!). Happy baking and enjoy every bite!

Traditional Yorkshire Fat Rascals Recipe: A Fruity, Buttery Treat Perfect for Afternoon Tea

Author: Mouad Boulkhiout

Total Time: 35 minutes

Print Recipe

Description

These Yorkshire Fat Rascals are a classic bake from Yorkshire, somewhere between a scone and a rock cake. Packed with dried fruit, spiced with warm flavors, and topped with cheerful glacé cherries and almonds, they’re perfect for afternoon tea or a cozy treat. Quick and easy to make, these rustic little cakes are best enjoyed warm with a generous spread of butter.

Ingredients

Scale

300g self-raising flour
1 teaspoon mixed spice

A pinch of salt
100g butter, cubed and chilled
100g caster sugar

150g mixed dried fruit (currants, sultanas, raisins)
2 eggs (1 for dough, 1 for glazing)
2–3 tablespoons milk

8 glacé cherries, halved
16 blanched almonds

Instructions

Preheat the oven:
Preheat oven to 200°C (fan) / 220°C. Line a baking tray with parchment paper.

Mix dry ingredients:
Sift flour, mixed spice, and salt into a bowl. Stir in caster sugar.
Rub in butter:
Add chilled butter and rub into flour mixture until it resembles breadcrumbs.
Add fruit:
Stir in mixed dried fruit until evenly distributed.

Combine wet ingredients:
In a small bowl, beat 1 egg with 2 tbsp milk. Add to the flour mixture and mix into a soft, slightly sticky dough. Add extra milk if needed.
Shape rascals:
Divide dough into 8 rounds, approx. 2cm thick. Place on prepared baking tray.
Decorate:
Beat second egg and brush tops. Decorate each rascal with 2 cherry halves and 2 almonds.