Fat Rascals? Yorkshire Fat Rascals…a rustic treat are also known as Fat Rascals, tea cakes, and turf buns. You might recall that Fat Rascals were highlighted in my Midsummer Night’s Tea and was named Nick Bottom’s Fat Rascal. https://teastheseason3.com/a-midsummer-nights-tea/ Mr. Bottom is one of the characters who becomes enchanted by the fairies and becomes the comedic relief.
In developing the menu, I knew that I needed to find something befitting of Mr. Bottom’s role in the play….and I came upon Fat Rascals. New to me then, a favorite of mine now.
These breads are a delicious treat of raisins and currants with cinnamon, orange and lemon zest. But the best part is that they are decorated with cherries and almonds to resemble a smiling face. Seemed perfect for Mr. Bottom’s personality. And there’s history to this roll.
Some history about the Rascal
The recipe goes back to the 15th century and is based on a Yorkshire ‘turf bun’, so called because they were often baked on a griddle over a turf fire at the end of the cooking day. Left-over bits of dough and lard were combined together by hand with honey and fruit and baked into a satisfying and substantial flat cake.
These delights are still served today in England. They are a true favorite and in fact, in 1983, Yorkshire’s firm Betty (famous for her tearooms), became well known for making her own version of Fat Rascals. https://www.bettys.co.uk/ And they are still a strong favorite to have with your morning cup of tea. There are several recipes around – some with lard and some with butter. The one I will share with you today is made with butter. These come together easily so let’s put some Yorkshire Fat Rascals together!
Ingredients for Fat Rascals
- All purpose flour
- Baking powder
- Unsalted butter
- Sugar
- Zest of 1 orange
- Zest of 1 lemon
- Cinnamon
- Raisins
- Sultanas or Currants
- Eggs
- Heavy Cream
- Glace Cherries
- Blanched Almonds
Building Your Yorkshire Fat Rascal
Now I normally would use my food processor to put together my scones, but for this recipe I wanted to stick to tradition. So I have used my hands as the original recipe suggested. Going forward though, I will be trying my food processor!
In a large bowl, mix together your flour and baking powder. Using your hands, incorporate the butter into the flour mixture until you reach a bread crumb consistency.
Stir in the sugar, followed by the orange and lemon zest, cinnamon, raisins and currants. Take a deep breath – because the smell is amazing!
This mixture will feel quite dry. Add 1 of the eggs and 3 tablespoons of the cream. Again, using your hands mix together to form a dough. You can use the last tablespoon if you need to – I did for sure.
Turn the mixture out onto a lightly floured surface. Knead a few times until the dough comes together – it will be a rough and rustic dough. Pat into a circle with the thickness about 2 cm (always keep your ruler handy). Using a 3 inch cookie cutter, cut out 6-8 Fat Rascals. They should be about the size of a hockey puck.
Preparing for the Oven
Preheat your office to 400 derees. Place your Fat Rascals on your prepared baking sheet. I like to use a silicon pad but you can certainly use parchment paper as well. Take the second egg and create an egg wash. One tablespoon of water mixed with the egg, then brush the tops of the Rascals.
Make your Fat Rascals smile! Take a cherry and cut in half and use for the eyes. I use Maraschino cherries just because that’s all I can find. Blot off the juice and use these for the eyes. Then take your almonds and make a smile. The original uses whole blanched almonds but I used almond slivers.
Into the oven for 15-20 minutes or until golden brown. Let those Rascals cool on the rack for 10 minutes. Serve warm.
Storing and Serving
Like many of my other scones, these Rascals can be made ahead and frozen. Thaw and bake at 400 degrees as with the regular recipe. Or freeze once baked, then bring to room temp and warm at 350 degrees. Will last in freezer for about 3 months.
But these little guys are best served warm with butter and strawberry jam – the tradition. I can tell you, they will go well with Devonshire Cream and Lemon Curd and my grandchildren eat them just plain and love them. Imagine the first time I asked my grandchildren “Who wants a Fat Rascal?” Crazy looks and then giggles all around.
The smell and the taste is filled with cinnamon, lemon and orange zest. They are delightful. Enjoy these Yorkshire Fat Rascals….a rustic treat. More tasty than their name implies!
Yorkshire Fat Rascals
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ cup cold butter, cubed
- Zest of 1 orange
- Zest of 1 lemon
- 1 tsp cinnamon
- ⅔ cup raisins
- ⅓ cup currants
- 2 large eggs
- 4 tbls heavy cream
- 8 Glace Cherries, cut in half I use maraschino cherries that I have drained and dried.
- 24 blanched amlonds I use almond slivers
Instructions
- Heat the oven to 400°F
- Mix the flour and baking powder in a large bowl.
- Add the butter and rub together using your fingertips until you get breadcrumb consistency.
- Stir in the sugar. Then add the orange and lemon zest, cinnamon, raisins and currants. Mix to combine.
- Then add one of the eggs and 3 tbsp of cream Mix together using your hands until you get a soft dough (add the rest of the cream if needed to get a dough consistency).
- Flatten out the dough so it about 2cm thick, then cut out 6-8 rounds – each one about the size of a hockey puck.
- Place the Fat Rascals on a baking sheet. I use a silicon mat. You may want to line yours with parchment paper.
- Gently whisk the remaining egg and brush the tops of the Fat Rascals,. Then decorate with the cherries and the almonds. Use the cherries for the eyes and the almonds for the mouth.
- Place in the oven and bake for 15-20 minutes until golden brown.
- Take out of the oven and leave to cool for 10 minutes. Then serve with butter and strawberry jam.
60 Comments
Alyssa
These look and sound delicious! I’ll have to give them a try. What a fun name too!! 🙂
Beth
Hi Alyssa – Yes it was fun and fit perfect for the menu. Let me know how they turn out. Glad that you enjoyed the recipe and thanks for the comment.
Jill DeMasi
Looks like a delicious treat! Thanks for sharing this recipe!
Beth
Hi Jill – Glad that you enjoyed the treat and thanks for your comment.
Danielle Ardizzone
Wow, these look so rich and delicious!
Beth
Hi Danielle – Glad you enjoyed the post. Thanks for your comment. They were fun to make.
Jordan
These look super yummy. I love easy recipes and especially ones that hit my sweet tooth. And the history of them is so interesting!
Beth
Hi Jordan – they were fun to make. Not overly sweet though but definitely a great one for a cup of tea or coffee. Yes, I thought the history was interesting as well. Glad you enjoyed the post and thanks for your comment.
Marianne
I have never heard of these before! They look yummy and easy enough to make though!
Beth
Hi Marianne – Very easy to make….kids could help put the faces on as well and it would be fun. I hadn’t heard of them either until doing a little research. Glad that you enjoyed the post and thank you for your comment.
Holly
I have never heard of these! I love trying new recipes, especially ones with a history that I can share with my family!! Can’t wait to try this one!
Beth
Hi Holly – Yes I thought the history was fun and it seemed to fit so well for Mr. Bottoms. Ha. My grandkids will just take them in hand and walk about the yard eating them. They get a chuckle out of the name and face. Glad you enjoyed the post and thanks for your comment.
Kristin
I love tea cakes. I think a delightful afternoon would be to attend a semi-formal tea with friends and indulge in a variety of teas & beautiful little cakes.
Beth
Hi Kristin – Yes I love tea cakes as well. I think an afternoon tea would be great though these aren’t very fancy. Semi-formal would be perfect. Or even for breakfast with the cinnamon and fruits, they would be great. Glad that you enjoyed the post and thanks for your comment.
Douglas Jasper
They look delicious. Thank you for the recipe !!!
Beth
Hi Doug – Glad you enjoyed the post. Don’t offer them for drive through though…so you would likely need to make them on your own!
Alexis Farmer
I’m not normally a fan of raisins in baked goods but I have to admit, looks awesome!
Beth
Hi Alexis – Not sure if you couldn’t trade out for some other dried fruits. Glad that you enjoyed the post and thanks for your comment.
Ramae Hamrin
I can’t have wheat or dairy, but otherwise I’d love to try these. I have had dreams lately about cookies along with my tea, though, so I’ll have to come up with something — maybe a gluten-free, dairy-free version. I can’t think of a better combination with my newfound love for tea!
Beth
Hi Ramae – So glad that you have gotten in to tea. And not too worry – there are plenty of gluten free and dairy free options. I am going to be posting some but in the meantime, checking Tea Time Magazine….they always have a section just for gluten free options (not sure on the dairy but you might be able to substitute with a non-dairy “butter”). I just checked and they do use some milk and dairy products but wonder if you couldn’t substitute. They’re at http://www.teatimemagazine.com and have a Gluten Free Section. I used to make an almond scone using Coconut Oil and Honey. I will have to find that recipe again. Hope you are able to find something. Pinterest also has some gluten and vegan scones – just search for that and a bunch will come up. I hope that is helpful for you. Thanks for your comment.
Maggie | Leave Me To Dream
Quintessential Taste of England no doubt!
Beth
Hi Maggie – Well certainly fun to imagine. Would love to make a trip to Betty’s Bakery for an original. Thanks for your comment.
Sara
This looks like a fun treat to enjoy with a cup of tea.
Beth
Hi Sara – Absolutely my thoughts as well. And in fact, that’s exactly how they were served – at an evening tea. Glad that you enjoyed the post and thanks for your comment.
Tricia Snow
These are definitely right up my alley! Thanks for the recipe!
Beth
Hi Tricia – So glad that this is right up your alley! Delighted that you enjoyed the post and thanks for your comment.
Amy
I would love to know how I’ve never heard of these. Love the history of them and am pinning this to try out the recipe. I like that they didn’t allow food to go to waste so instead turned it into this little treat.
Beth
Hi Amy – Well I hadn’t heard of them either until I started doing some research for the tea menu. I looked up old English tea cakes and buns and this little guy popped up. Glad that you enjoyed the post. Hope that you enjoy the rust nature of the recipe. Thanks for your comment.
Jennifer Morrison
These look so delicious! My granddaughter and I are planning a tea party to celebrate the letter we received from a lady in waiting from the Queen. We will have to use these, and I love that you used your hands to make them! My granddaughter and I always love using our hands to incorporate ingredients in this type of recipe! So fun!
Beth
Hi Jennifer – What a great comment. I am so delighted that you enjoyed the post. And what a great way to celebrate by having a tea party. Have fun with your preparation and celebration. Thanks for your comment.
Debbie
I love the story and the history behind these. Bet they are delicious too!!
Beth
Hi Debbie – Thanks for your comment and glad that you enjoyed the post. Well, my grandkids certainly think they are and fun to make.
Carmen
I love learning the history of food. So fun. These seem pretty much like scones, right? Perfect for tea!
Beth
Hi Carmen – Yes, they are like scones. Those basic ingredients. I thought the history was fun as well and neat to see that the tradition is still very much alive in England. These were served at the Midsummer Night’s Tea that I held. Great with tea. Glad that you enjoyed the post and thank you for your comment.
Lisa Manderino
I have never heard of this treat. Look delicious!
Beth
Hi Lisa – Right? I had never heard of them before either but after doing a little research for my Midsummer Night’s Tea, they have now become a favorite. Glad that you enjoyed the post and thanks for your comment.
Chelsea
These are adorable! My kids would love them. And can I just say how perfect scones are with tea?? I absolutely love those two together.
Beth
Hi Chelsea – You can absolutely say how perfect scones are with tea. You made me smile this morning with that comment…of course they are! Yes my grandchildren love them. So glad that you enjoyed the post and thanks for your comment.
Leeandra
These look great! I enjoy scones a lot!
Beth
Hi Leeandra – Glad that you enjoyed the post and thanks for your comment!
Liz
I feel like there are fewer things more British than a rascal. Love the history behind the recipe, it makes me feel more connected to the past in a special way.
Beth
Hi Liz – I agree – this was a fun post because of the recipe and its history. And somehow respects those who put the recipe together so early on. And it still lives on as you could see. So glad that you enjoyed the post and thanks for your comment.
Lina
I have never of this before. I love the name. I will have to try it out. Thanks
Beth
Hi Lina – I hadn’t either until I went looking for something for the Midsummer Night’s Tea menu. They were fun to make and were enjoyed as well. Glad that you enjoyed the post and thanks for your comment.
Kendra
These look and sound delicious! I love the names! haha
Beth
Hi Kendra – They are delicious and yes, the names seemed perfect for the tea I was holding. Too funny. Glad that you enjoyed the post and thank you for your comment!
Alice
These look like the are fun to make. I can’t wait until I’m semiretired so I have more time to make some of your wonderful recipes!
Beth
Hi Alice – So glad you enjoyed the post. They are fun but very easy as well. Thank you so much for your kind comment and hope you get to have that dream soon! Thanks.
Suzan | It's My Sustainable Life
I love old fashioned recipes steeped in history & this looks like a wonderful one! Thanks for sharing it 🙂
Beth
Hi Suzan – Thanks so much for your comment. Yes, I love to see the history and origin of recipes. This was fun and they are still favorites in England. Thanks for your comment and glad that you enjoyed the post.
Sandi
These are great! My sister lives in London and is a baking instructor. They are usually on the breakfast menu when we visit!
Beth
Hi Sandi – Oh my goodness – that is a hoot. You are the first to even know what these little treats are. But that your sister lives in London and that she is a baking instructor – that’s even better for sure. Well I certainly wouldn’t put mine up against your sister’s but what a treat for sure. London and a baking instructor! A great combo for me. Thanks for your comments and glad that you enjoyed the post.
Santana
I love zesting lemons! The smell is so fresh and clean.
Beth
Hi Santana – Yes, me too! Any citrus zested – the smell is amazing. Put that with some cinnamon and fresh ground nutmeg, and its a great fragrance. Thanks for your comment!
Cindy
These look so good! I’ll have to play around with the recipe and see if I can “veganize” it
Beth
Hi Cindy – Glad that you liked the post. I actually have found a vegan recipe for Fat Rascals and will send it to your email. Now I haven’t tried them but if you do, let me know. It doesn’t have eggs and uses vegan “butter”. Thanks for your comment.
Charlene
You always have such great looking recipes!
Beth
Hi Charlene – Thanks, I am glad that you think so. I try them both in making and eating the recipes, so I appreciate your comment.
Cyndee
Hi Beth, My grandmother Lizzy was of both Scotch and English descent, her mother was born in one of the “shires”. I loved these cookies/tea cakes as a child that she called those little Fatty Rascals. My mom said they were called Fatty Rascals because of the lard used to make them. My mom was an excellent baker and passed down all of the family cookie desert recipes. One day, I was probably in my 20’s, I said I want to make grandma’s Fatty Rascals. She said matter of factly we can’t, I never liked them, and I don’t have the recipe … I don’t think Mum ever wrote it down. I could have eaten them by the handful. We would take a few outside in the yard at grandmas and yell “hey fatty rascal” over and over. They are such a vivid childhood memory. I am 70 years old now and found your recipe by doing a search. I will add it to our treasured family cookie recipes …Thanks for posting … Elizabeth Shaw Christy’s grand daughter Southwestern PA
Beth
Cyndee – Your comment made my day and made me smile. Thank you so much for sharing your childhood memories – what a delight and so precious. I think they should now be called Fatty Rascals….it will come to mind for sure. I hope that you enjoy the recipe. Thank you so much!