Today (1st August) is Yorkshire Day, a celebration of all that is good in ‘God’s Own
Our head office is on the border with Yorkshire and two of our manufacturing sites are in Middlesbrough, which used to be part of Yorkshire, so there was no way we were going to miss doing a blog marking such a great day.
Day began life from quite mundane circumstances. It was initially established
as a protest against local government re-organisation in Beverley in 1974
(which also led, much to the dismay of everyone in the town, to Middlesbrough
no longer being part of Yorkshire).
The 1st August was chosen to mark Yorkshire soldiers’ participation in the Battle of Minden in 1759 when a British/German army (yes, we used to be friendly in wars!) defeated the French; and the anniversary of the freeing of slaves in the British Empire in 1834, for which a Yorkshire MP, William Wilberforce had campaigned.
humble origins, Yorkshire Day has grown and grown and is now seen as a great source
of pride for Yorkshiremen and women.
For us, it’s a great way to introduce you non-Yorkshire folk to food associated with this great county, so here are five examples of cuisine synonymous with ‘Yorkie’ and no we don’t mean the popular chocolate bar!
This is a gingerbread cake made with oatmeal and treacle. It is baked to a hard cake but with resting becomes moist and sticky. Perfect with a cup of Yorkshire Tea, but more on that lovely brew later!
Yorkshire Curd Tart
A delicacy dating back to the 1750s, it was traditionally baked for Whitsuntide when many villages in the county held fair days. It uses a shortcrust pastry base filled with a mixture of curd cheese, butter, eggs, sugar, dried fruit and spices.
There’s no way we could miss this one out and you all know what these are, just remember that when cooking them in the oven, whatever you do, don’t open the door to check on them. One thing you may not have done though is serve them as a dessert (lovely with golden syrup) and next time you are in places such as York, try the Yorkshire pudding wrap. It’s basically a roast dinner wrapped in a Yorkshire pudding. What more do you need?
You know something’s special when it achieves Protected Geographical Indication (PDI) status, so just as there can only be one Cornish Pasty or Melton Mowbray pork pie, then this cheese can only come from Wensleydale. Its’s supple and crumbly texture is to die for.
As the only
town to grow liquorice in its surrounding fields and make it into its very own
sweets, the town of Pontefract has made a unique contribution to Yorkshire
food. A traditional Pontefract cake is 2cm in diameter and 4mm thick. They are
stamped with a picture of its famous castle and a raven. In 1872 the first
secret vote took place in the town and the ballot box was famously sealed with
a Pontefract cake.
Yorkshire-inspired recipe made with a thoroughly Yorkshire brand:
A Proper Brew & Biscuits
- 1tsp of Yorkshire tea
- 2tbsp of boiling hot water (for the tea)
- 130g softened unsalted buter
- 150g soft brown sugar
- 1tbsp vanilla sugar
- 1 egg
- 300g plain flour
- 1.5 tsp bicarb of soda
- 1tsp salt
- 150ml buttermilk
Filling & Topping
- 1tsp dried groung orange peel soaked and drained
- 100ml double cream
- 150g cream cheese
- 40g light brown sugar
- vanilla pod
- 150g melted white chocolate
Make the tea and allow to cool. Beat the butter and sugars
together until light and fluffy, then also beat in the egg. In another bowl
combine the rest of the dry ingredients and fold into the butter mixture along
with the buttermilk. Then add the cooled tea and stir until to get a smooth
Pre-heat oven to 180oC/Gas 4
Using a piping bag and plain nozzle, pipe 24 rounds on to
two greased trays, approx. 5cm apart. Bake for 12 -15 mins. Place on a wire
rack to cool.
Whip the cream until firm then mix in the cream cheese,
orange peel, sugar and vanilla. Using a piping bag pipe a thick round of
filling onto the flat side of one cooled cake and top with the flat side of
another. Spread the melted white chocolate over the top of each assembled cake.