The food specialities of the Yorkshire’s Kitchen are first of all: RICH! Thinking of the Yorkshire Pudding in particular as a starting point of culinary explorations in North Yorkshire, the largest county in Northeast England.
But there is more about grandma’s cookbook on the Yorkshire kitchen shelf and it’s distinctive basic ingredients for typical recipes. But of course, we start with the recipe of the famous:
1) Yorkshire Pudding
2) Wensleydale Cheese
Wensleydale cheese has been made in Wensleydale since 1150, when the Cistercian monks first settled in the dale, and established a monastery at Fors, just four miles from Hawes. Often the cheese came out as a blue cheese – as it matured so cracks in the coat would allow naturally occurring blue mould spores into the cheese to create the blue veining.
A nine-square-mile area of Yorkshire county is known as Rhubarb Triangle. The rhubarb plant’s stems are boiled in sugar and used for everything from jams to pies to compotes. A food, drink and rhubarb festival occurs every year in Wakefield.
4) Ginger Beer
Ginger beer is similar to ginger ale but infused with a more spicy ginger taste. It was first made in the mid 1700s as an alcoholic drink, Currently most ginger beer beverages are non-alcoholic though.
Originally used for medicinal purposes, liquorice (or licorice) is nowadays a delicacy for sweet teeth. The annual Pontefract Liquorice Festival is held to celebrate Pontefract, the person responsible for sweetening liquorice.
These fluffy breads have a similar taste and texture as crumpets, but with many regional variations.
- 1 cup self-rising flour
- 1 tablespoon castor sugar or superfine sugar
- 1 egg
- 1 tablespoon butter, melted
- 1/2 cup milk, or as needed
- Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker picklets will need a thick batter, while thin picklets will need a thin batter. Stir in melted butter last, beating until smooth.
- Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Picklets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.
Another Yorkshire speciality uses ginger. Parkin, a cake of butter, honey, flour, oats, treacle and ginger. This cake is traditionally served around Guy Fawkes Night.
- 200g butter, plus extra for greasing
- 1 large egg
- 4 tbsp milk
- 200g golden syrup
- 85g treacle
- 85g light soft brown sugar
- 100g medium oatmeal
- 250g self-raising flour
- 1 tbsp ground ginger
- Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.
8) Yorkshire Curd Tart
The original curd tart recipe which has been around since at least the 1750s, was unique because of its use of rosewater.
For the pastry
- 140g plain flour
- pinch baking powder
- 85g salted butter
- 1 tsp caster sugar
For the filling
- 1.2l full-fat Jersey milk
- juice 1 lemon
- 50g unsalted butter
- 50g caster sugar
- 1 large hen or duck
- egg, beaten
- 25g currants
- Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
- To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined – leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
- To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.
Yorkshire Specialities which went global
- Kit Kat, Smarties, Aero, Fruit Pastilles, Black Magic and Polo (Rowntree’s, York)
- Terry’s Chocolate Orange, York Fruits, Neapolitans and Terry’s All Gold (Terry’s, York).
- luxury chocolate such as chocolate truffles (Thorntons, Sheffield).
- Liquorice allsorts (Bassett’s, Sheffield resp. Hillsborough)
- Quality Street and toffee (Mackintosh’s, Halifax).
- Airtight Glucose Travel Tin Sweets (A.L. Simpkin & Co. Ltd, Sheffield) .
Not to forget the Yorkshire Beers of course!
Good that there are plenty options to exercise in the National Parks of Yorkshire’s National Parks after these rich delicacies.
Please add your additional recipes in the comment to complete the list of Yorkshire Specialities.
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