Description
A traditional Yorkshire Fat Rascal recipe golden, buttery, and packed with currants, citrus zest, and a signature smiling face.
Ingredients
2 cups self-rising flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 cup mixed dried fruit (currants, raisins)
1 tbsp candied citrus peel, chopped
Zest of 1 orange
1 large egg
3 tbsp whole milk
6 glacé cherries (for decoration)
Strips of candied peel (for smile decoration)
1 egg yolk (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large bowl, mix flour, cinnamon, and nutmeg.
3. Rub in butter until mixture resembles breadcrumbs.
4. Stir in sugar, dried fruit, citrus peel, and orange zest.
5. Beat the egg with milk and add to the dry ingredients. Mix to form a soft but not sticky dough.
6. Divide into 4–6 rounds, flatten slightly, and place on baking sheet.
7. Decorate each with two glacé cherry halves (eyes) and a smile of citrus peel.
8. Brush tops with egg yolk for golden finish.
9. Bake for 15–18 minutes until golden and firm.
10. Cool slightly and enjoy warm.
Notes
Best served warm with tea.
Store in airtight container for up to 3 days.
Freeze well for up to 1 month. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 285
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: fat rascals, Yorkshire fat rascal recipe, British buns, teatime treats