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Skill level

Average: 3.2 (12 votes)


  • 1 medium egg, lightly beaten
  • 150 g plain flour, sieved
  • 150 g self-raising flour, sieved
  • 1 tsp baking powder
  • 140 g cold lard, cubed
  • 90 g caster sugar
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 60 g sultanas
  • 60 g currants
  • 60 g candied orange peel
  • 50 ml milk

To finish

  • 1 medium egg yolk
  • 1 tbsp water
  • pinch of salt
  • glacé cherries, blanched almonds and a dusting of caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 200°C/Gas mark 6.

Sieve both flours and the baking powder into a large bowl. Add the lard and rub into the flour until the mixture resembles fine breadcrumbs. Add the sugar, citrus zests, spices and dried fruit and mix well. Add the beaten egg and enough milk (about 50 ml) to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 2 cm deep.

To finish, mix the egg yolk, water and salt together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds and a dusting of castor sugar.

Transfer to a non-stick baking tray and bake for 15–20 minutes or until golden brown.