Favourite Yorkshire Recipes

November 2003

Here are some delicious Yorkshire recipes.
If your favourite isn't here ...... feel free to contribute.
See below

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Yorkshire Pudding

• 4 oz. flour
• ¼ teaspoon of salt
• 2 medium eggs
• Half a pint of milk and water mixed
• 2 tablespoons beef dripping from the roasting tin

• 4 tablespoons beef dripping
• 2 medium onions, skinned and sliced
• 1 tablespoon of flour
• half to three quarters of a pint of beef stock

• 4 oz. flour
• ½ level teaspoon salt
• 1 egg
• ½ pint milk
• ¼ pint water

• 2 Lamb loin chops per person
• Olive Oil
• 4 tablespoons of Redcurrent jelly
• 1 glass of Port

Prepare the sauce by melting the jelly in a small pan. Add the port and bring to the boil. Boil for 5 mins. then reduce the heat, and keep warm to serve with the lamb.
The chops should be cut from the centre of the loin across both of the chops, so they look like a butterfly shape. Cook the lamb by brushing them with oil and grilling for 8-10 mins. turning occasionally.
The chops should be well browned on the outside, and slightly pink inside.
Serve hot with the sauce.

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Beef and Ale Pie

• 1 ½ lbs. lean braising beef
• 2 slices back bacon, chopped
• 2 tablespoons oil
• I oz. butter
• 2 tablespoons flour
• ½ pint bitter beer
• ½ pint beef stock
• 1 teaspoon caster sugar
• 2 cloves garlic, peeled and crushed
• 2 medium onions, skinned and thinly sliced
• 2 carrots, peeled and sliced
• 1 bouquet garni
• Salt and freshly ground black pepper

Topping

• 6 thick slices of white bread, buttered and spread with 1-2 tablespoons of grainy mustard
• 3 oz. Cheddar cheese, grated

Set oven to 325' F or Gas mark 3. Heat the oil and butter together in a frying pan, cut the meat into I inch cubes and fry a little at a time until well browned; place in a large casserole dish. Fry the bacon and transfer to the dish. Add the flour to the fat and cook, stirring until lightly browned. Gradually add the beer and stock, then stir till the sauce thickens. Add one teaspoon of sugar. Put the garlic, onions and carrots in the casserole dish with the meat and pour the sauce over. Put in the bouquet garni and season with salt and pepper. Cook for 2 ½ hours until the meat is tender. The casserole will benefit by being stirred half way through cooking. Remove the bouquet garni and arrange the bread on top of the meat. Sprinkle the cheese over and grill until the cheese bubbles.

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Sticky Parkin

• 8 oz. flour
• 2 level teaspoons baking powder
• 2 level teaspoons ground ginger
• 1 level teaspoon ground cinnamon
• 8oz. medium oatmeal
• 6 oz. black treacle
• 4 oz. margarine
• 6 oz. soft brown sugar
• 1 egg, beaten
• ¼ pint milk

Sticky Parkin is best kept in a tin after baking, for about a week before eating to allow it to become really moist: hence the name 'sticky'.
Heat oven to 350 F or Gas mark 4. Grease and line with greaseproof paper the base and sides of a 9 inch square cake tin. Sieve the flour, baking powder, ginger and cinnamon into a large bowl and stir in the oatmeal, Put the treacle, margarine and soft brown sugar into a pan over a low heat and stir occasionally until the margarine has just melted. Make a well in the centre of the dry ingredients and gradually add the treacle mixture and then the egg and milk. Beat well until smooth. Pour into the tin and place in the oven for approximately 40 to 50 mins. Cool slightly in the tin and then turn onto a wire rack. Store in an airtight tin. Serve on its own or with butter.

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Cragface Toffee

• 1 lb. soft brown sugar
• ¼ pint water
• 4 oz. butter
• 1 ½ teaspoons of malt vinegar
• 5 oz. black treacle
• 3 oz. golden syrup

Oil a shallow, 7 inch square tin.
Place the sugar and water into a large saucepan over a low heat and allow the sugar to dissolve. Add the remaining ingredients and bring to the boil. Use a sugar thermometer and boil without stirring until the mixture reaches the 270 F 'soft crack' stage. If you do not possess a thermometer the toffee can be tested by dropping some mixture into cold water; when the 'soft crack' stage is reached the syrup forms hard threads. Pour into the tin, allow to cool a little, mark into squares and leave to cool and set.

Important when making toffee use a large, heavy based saucepan, to prevent burning.

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Ginger Cake

• 4 ozs margarine
• 4 ozs sugar
• ½ lb golden syrup

Warm these in a large pan and mix with a wooden spoon, remove from heat then add...

• 8 ozs plain flour (sieved)
• 1 tablespoon ginger powder
• 1 teaspoon bi-carbinate of soda
• pinch of salt
• 2 eggs
• ¼ pint milk

Stir in all the ingredients, a little at a time.
Line an oblong baking tin with greaseproof paper, pour ingredients into tin, and cook on Gas 4 for 45 minutes. Leave to cool. Eat with a little butter or on it's own.

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To include one of your recipes, please send details to...

mark@skiptonweb.co.uk

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Links

Beef

More YP Recipes

Lamb

Lambing

Pork

Tart

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