FOOD & ENTERTAINMENT
Flavours Y of
Flavours of England is a 12-part series of cookbooks by York-based Cordon Bleu chef, Gilli Davies, which celebrates the history of home cooking. England boasts a top-drawer culinary culture with many chefs and cooks celebrating the diverse range of homegrown ingredients within their recipes.
Gilli combines fantastic local produce with traditional recipes that have retained their popularity for centuries – you know the kind,
Photographs: Huw Jones
Yorkshire Fat Rascals Teacakes
orkshire Yorkshire Parkin
If lockdown inspired you to become Britain’s next best baker, then you’ll know how therapeutic, comforting and rewarding the traditional art of home baking can be. But if you’ve baked and eaten enough banana bread to last you a lifetime, a new series of cookbooks will help you carry on in the kitchen.
the ones that have been passed down through generations with a secret ingredient or personal twist added with each family member. The 12 books cover all types of meals from English breakfasts to afternoon tea or roast dinners. There are puddings and pastries and suppers and snacks, with lots of ideas to try from the 100 recipes.
Here we share a few
Yorkshire-themed recipes to whet your appetite.
Rib-sticking and filling, Yorkshire parkin is just the thing to take on a hike into the Dales and an absolute must to have on Bonfire Night.
Ingredients: 100g soft butter
100g soft dark brown sugar 50g black treacle 175g golden syrup 225g medium oatmeal 125g self-raising flour 2 tsp ground ginger 1 tsp ground mixed spice 2 medium eggs, beaten 1 tbsp milk Pinch of salt
Method
Preheat the oven to 140°C. Grease and line a 20cm x 20cm square cake tin.
In a pan, gently melt the butter, sugar, treacle and golden syrup.
Don’t let the mixture get too hot or bubble. When melted together remove the pan from the heat and allow to cool slightly.
In a large mixing bowl, sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and stir well. Pour into the baking tin. Bake for about 90 minutes, testing by inserting a skewer, which will come out clean when the parkin is cooked.
Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
Store the parkin in a cake tin wrapped in greaseproof paper. Keep it wrapped for a minimum of one day (even better up to a week) to give it a moist and sticky texture, as well as making the flavour richer and deeper.
A cross between a scone and a rock cake, these teatime treats originated in Yorkshire in the 19th Century and have since become Betty’s Tea Rooms’ best-selling sweet treat. Enjoy yours fresh from the oven with butter and a good cup of Yorkshire tea.
Makes 10 teacakes
Ingredients: 350g self-raising flour 175g butter, diced 100g caster sugar ½ tsp mixed spice
75g mixed currants, raisins and sultanas
25g chopped mixed peel 50g glacé cherries
50g blanched almonds, roughly chopped 1 egg
Approx. 75ml milk
Method: Gas 6.
Preheat the oven to 200°C/400°F/
Rub the butter into the flour by either using your fingers or a food processor. Stir in the sugar, mixed spice, dried fruit, peel, cherries and almonds. Lightly beat the egg and add with enough milk to gather the mixture into a ball of dough.
Divide the dough into 10 balls. Press each one into rough circles with your hands to about 2cm thickness and arrange on a baking sheet. Bake for 15-20 minutes until risen and golden brown. Transfer to a wire rack to cool.
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aroundtownmagazine.co.uk
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