If you have been inspired by The Great British Bake Off and their attempts last week at making Yorkshire Puddings, here are some traditional recipes from this great region. Let us know how you get on!
This Yorkshire tea-time classic is a cross between a scone and a rock cake.
Ingredients (makes 12)
- 8 oz (or 230 grams) self-raising flour
- 1/2 teaspoon salt
- 4 oz (or 120 grams) lard (or cold butter if preferred)
- 3 oz (or 90 grams) caster sugar
- 2 oz (or 60 grams) currants
- 2 oz (or 60 grams) sultanas
- 1 egg beaten
- Milk to mix
- Sift the flour and salt together then rub in the lard until your mixture resembles breadcrumbs.
- Stir in the sugar, currants and sultanas and mix to a soft dough with the beaten egg and a little milk if needed.
- Transfer to a floured surface then roll out to approx. 1/2 inch thickness and cut unto rounds with a suitable cutter.
- Place apart on a greased baking sheet and bake at 220 degrees for 10 – 15 minutes until golden brown.
- Transfer to a wire rack to cool and eat fresh with butter.
Thin sweet biscuits that are perfect with cheese.
Ingredients (makes 36)
- 6 oz (or 170 grams) softened butter
- 6 oz (or 170 grams) caster sugar
- 1lb (or 460 grams) flour
- 1.5 teaspoons baking powder
- 5 fl. oz. (or 150 ml) milk
- Beat the butter and sugar together in a bowl until fluffy and light.
- Sift and fold in the flour and baking powder.
- Gradually add the milk while mixing until you have a stiff dough.
- Roll out thinly on a floured surface and cut into 2 inch rounds.
- Place on a baking sheet and bake at 170 degrees for 30 minutes until golden.
Sticky Yorkshire Parkin
Keep this Parkin in a tin for a week before serving so it becomes really moist and sticky.
- 8 oz (or 230 grams) flour
- 2 level teaspoons baking powder
- 2 level teaspoons ground ginger
- 1 level teaspoon ground cinnamon
- 8 oz (or 230 grams) medium oatmeal
- 6 oz (or 170 grams) black treacle
- 4 oz hard margarine
- 6 oz (or 230 grams) soft brown sugar
- 1 beaten egg
- 1/4 pint (or 285 ml) milk
- Grease and line a 9 inch square cake tin.
- Sieve together the flour, baking powder, ginger and cinnamon together in a bowl.
- Gently heat the treacle, margarine and sugar together in a small pan until the margarine melts.
- Make a well in the centre of the dry ingredients and gradually stir in the warm treacle mixture.
- Add the beaten egg and milk and beat well until the mixture is smooth.
- Pour into the tin and bake for 1 hour at 180 degrees.
- Once cool store the Parkin in an airtight tin.
Let us know (and send us some pictures) of how your recipes turn out and we will feature the best on the Gorgeous Cottage Facebook page.
Of course you can always visit one of the many tea rooms in Yorkshire to sample some of these delicious treats. If you are planning to visit give us a call on 0844 736 6276 or check out the range of cottages here.