Cakes, puddings, biscuits and all that other good stuff. One of the things Yorkshire is known for is its treats, and most of them couldn’t be simpler.
Apple Crackle Pudding doesn’t exactly have the crack that I was expecting from the name (nor does it have any snap or pop). It does, however, have more bite than you can expect from many apple-based Yorkshire dishes as there’s no stewing involved, which gives it a great texture. Apples are, of course, in season…
Toffee Apples complete our trinity of essential Bonfire Night foods. According to Dorothy Hartley in Food in England, toffee apples would have been (understandably) expensive before we started importing large quantities of plantation sugar. “Probably small windfall apples dipped in a toffee of honey and beeswax bedabbled the fairs of St. Batholomew even before sugar, as we…
There are certain foods I get a weird pleasure from making because they seem like things you buy rather than make. Foods that just seem to arrive in the world fully formed – that capitalism has just got so good at making for us you wouldn’t ever bother to create them yourself. Scotch eggs, sausages, ketchup, bonfire toffee….
Parkin, it turns out, is barely available beyond the borders of our magnificent county. (Well, Lancashire makes some scurrilous claims on it, but we’ll ignore them for now.) Here in Yorkshire, though, parkin is firmly associated with Bonfire Night for reasons that probably stem from Celtic paganism hidden deep in the bedrock of our culture. It’s…
Yorkshire Grub’s first proper sweet dish! Maybe that seems like an oversight to you, but savoury’s always been my big love. Moggy is extremely delicious, though. And there are no cats in it. Recipes for Moggy show up in various older cookbooks. Joan Poulson writes in a couple of her books that the name is most likely…
September’s on its way out and we’re edging into the back-end of peach season, which makes it the perfect time to preserve some for the winter. The best of the season runs from July through September, but October will have a bit of a peach hangover. There’s still time! The peach is, as is much of our…
