YORKSHIRE is England's largest county and its borders stretch from the wild uplands of the Pennines to the dramatic cliffs of the east coast.

The county's culinary tradition is reflected in its distinctive regional cuisine, in which baking has long been an essential part.

Being a passionate Yorkshire baker and always up for a challenge, it's rewarding from time to time to try out old and forgotten Yorkshire recipes, like the ever popular Yorkshire curd tart and sticky parkin I shared last year.

So looking for inspiration from my ever growing mountain of old recipe books, Yorkshire Fat Rascals kept cropping up being a true, traditional, Yorkshire classic to make and at the same time tick off the to-do list.

This recipe goes back to early Elizabethan times and is based on a Yorkshire bun called turf buns. These were scrapes, odds and ends, bits of dough, lard and whatever was at hand at the end of the day, baked on a griddle over a turf fire.

Today my baking buddies Bettys over in Harrogate have trademarked the name Fat Rascals, and their recipe remains a well-kept secret. I suppose in the modern world we've created, where patents are guarded zealously and not to be dissuaded by potential impending litigations, have made me even more determined to have a go!

Fat Rascals sell like hot cakes at Bettys and are a bestseller sold in the posh cafes and tea rooms around our region along with little doilies, a chap tinkling on the ivories, a pot of Darjeeling tea, and scones and cucumber sandwiches to accompany the little Rascal.

A Fat Rascal for me is akin to a rock bun on steroids stuffed full of currants, raisins and mixed peel, served with a proper cup of Yorkshire Tea in yer hand, a flat cap on yer ‘ead and a whippet at yer feet. You're in ‘eaven!

Most people visit Harrogate to grab a couple of Rascals or perhaps a curd tart from Bettys on the return journey home.

So despite what seemed an impossible challenge to attempt to match the craft bakers, I triumphed. It’s rather immodest of me to say they were better than those of my baking friends.

So if you're a tight Yorkshire man like me, follow my easy recipe from a not-too-shoddy imitation of this old Yorkshire delicacy, dating back to the turn of the century -- even before the tea rooms established themselves!

The recipe is wonderfully rich and buttery flavoured, enlivened by fruit and sweet spices. Being baked to an open, crumbly texture, it is quite dense, ideal for smearing on the best butter, allowing it to melt into the warm bun before scoffing it!

This easy recipe takes no time to produce at all and will disappear in minutes if you are not watchful.

It is ideal to make with the kids, especially creating gnarl faces (cross between a grimace and snarl) on each Rascal with cherry eyes and almond toothy smiles being the perfect weekend baking project for them.

Keeping Yorkshire recipes alive!