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
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300g self-raising flour
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1 teaspoon mixed spice
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A pinch of salt
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100g butter, cubed and chilled
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100g caster sugar
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150g mixed dried fruit (currants, sultanas, raisins)
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2 eggs (1 for dough, 1 for glazing)
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2–3 tablespoons milk
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8 glacé cherries, halved
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16 blanched almonds
Instructions
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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. -
Bake:
Bake 15–20 minutes until golden brown. Cool slightly on a wire rack.
Notes
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Serve warm with butter or clotted cream for an indulgent treat.
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Substitute glacé cherries/almonds with other dried fruits or nuts for variation.
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Store in an airtight container for up to 2 days or freeze for later enjoyment.
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No chilling of dough required — quick and easy bake!
- Prep Time: 15 minutes
- Cook Time: 20 minutes