By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking. See facebook.com/bakermike001

EY up, it’s nearly Yorkshire Day!

Beginning many years ago with a simple reading, Yorkshire Day now celebrates all that’s great about the county.

With glorious rolling countryside, stunning castles, historic abbeys and outstanding Bronte scenery, we have sure got plenty to be smiling about up north to celebrate the traditions and folklores of our beloved county.

Yorkshire Day was a military holiday and the military allowed the regiments to wear a rose in the headdress, celebrating the emancipation anniversary.

Protests were later held against the indenting of Yorkshire with the reshuffling of local governments in the reorganisation of 1974.

While our pride may burn bright all year long, August 1 is the date when we all come together and celebrate all that’s great about our fantastic county – with a brew of Yorkshire Tea (other brands are available) and a fat rascal or two.

Fat rascals started as turf cakes; now it’s got a cheeky face made from cherries and the spreading of blanched almonds into a ‘gnarl’ kind of grin.

Some spread butter onto a warm fat rascal – taste one, it’s like Yorkshire on a plate. And if you’ve never had one, well now’s the time to start thinking about Yorkshire Day.

A fat rascal for me is akin to a rock bun on steroids, stuffed full of fruit.

In the mid 19th century Yorkshire farmers’ wives would cook turf cakes over an open turf fire on a spade. This bun is a cross between a traditional scone and a rock cake and would be made with the simplest of ingredients – flour, sugar and a drop of fresh cream from the cow in the barn and an egg. If the farmer’s wife was feeling generous, a handful of currants or raisins were added to the recipe.

Fat rascals are one of Yorkshire’s best-kept secrets, meaning you have to be in Yorkshire to try the real deal – with a famous tearoom having its secret recipe locked away in a vault.

Why not have a go at making them with the kids, as Yorkshire Day is fast approaching? And my not-too-shoddy imitation is a reight fair t’middlin bobby dazzler version of a famous tearoom’s and will save you a bob or two.

Eating a fat rascal on Yorkshire Day with a cup tea in yer hand, a flat cap on yer ‘ead and a whippet at yer feet is traditional. It’s true, a fat rascal is a true Yorkshire institution to be savoured.

RECIPE

YORKSHIRE FAT RASCALS

Makes 8 fist-sized rascals

Ingredients:

270g/9 1/2oz self-raising flour, sifted

1 teaspoon sweet mixed spices

75g/3oz caster sugar

100g/3oz unsalted butter, chilled and diced

125g mixed fruit to include peel

1 egg, beaten

150ml/5oz full fat cream or milk

Zest and juice of a small lemon

To decorate:

1 egg to glaze

18 half cherries for eyes

Blanched or flaked almonds for a smiley face

Method:

1. Preheat the oven to 190c/Gas Mark 5.

1. Sift the flour and mixed spices into a large mixing bowl and stir in the sugar.

2. Rub in butter with your fingertips until the mixture resembles fine breadcrumbs.

3. Stir in the dried fruits adding the beaten egg, lemon zest, juice and cream to form a soft dough.

4. Divide the mixture into 8 equal portions and roll round in your palms with a little flour.

5. Transfer onto 2 baking trays lined with backing paper, patting down slightly before egg washing.

6. Place 2 cherries for eyes and blanched almonds for a smiley face.

7. Bake for around 20 minutes until golden brown and firm to touch.