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JULY 2018
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Flight Time
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Travel
TEA T IME
Traditionally,
MILK
was poured
into the cup
before the
TEA
to protect the
delicate china
TEA & CAKES
Ask any person from Yorkshire (or
miles beyond the county boundary, for
that matter) what their favourite kind
of tea is, and there’s a good chance they
will say Yorkshire Tea. It may not be
grown here, but the county’s name is
proudly borne on the packaging of this
popular black-tea blend produced by
Taylors of Harrogate, an independent
family business who have been
importing and blending a range of
excellent teas since 1886. An excellent
place to enjoy a cup of Yorkshire’s finest,
is at Harrogate’s famous Bettys Café Tea
Rooms (sister company of Taylors),
where people the world over have been
coming to enjoy one of their legendary
afternoon teas since the 1920s. You will
also find branches in York, Ilkley and
Northallerton.
Along with delicate sandwiches and
savouries, Bettys serve up some of the
best cakes typical of the region, such
as the Yorkshire Fat Rascal (a large
fruity scone with citrus peel, almonds
and cherries) and Yorkshire Tea Loaf
(a deliciously-moist fruited tea loaf,
steeped in Yorkshire Tea). Another
house and regional speciality is the
Yorkshire Curd Tart (a curd tart recipe
has been around since the mid-1750s),
a kind of open pie with the shortcrust
base filled with leftover fresh curd from
the cheese-making process, currants,
nutmeg and lemon. Another typical
Yorkshire teatime treat is parkin (a
sweet ginger cake) made with oatmeal
and dark treacle and traditionally served
on and around Guy Fawkes Night.
YORKSHIRE PUDDING
Far and away the most well-known
of Yorkshire fare has to be Yorkshire
pudding. This savoury batter pudding
of flour, eggs and milk originated in
the county as a thrifty way of making a
dinner go further. One of the first-ever
recorded recipes for Yorkshire pudding
appeared in a book called
The Whole Duty
of a Woman
in 1737 where it was listed
as “A Dripping Pudding,” the dripping
coming from spit-roasted meat. Today,
the Yorkshire pudding is a must-have
accompaniment to the traditional
Sunday lunch of roast beef, potatoes and
vegetables, which itself grew from the
county.
A top-notch choice for a sumptuous
Sunday lunch is the George & Dragon
at Hudswell, perched on the lip of
Swaledale near Richmond. The
excellent-value roasts include rump
of beef, leg of lamb, loin of pork and
nut roast, served with roast potatoes,
vegetables, and – of course –Yorkshire
Pudding, with parkin and local cheeses
to follow. Situated further south in
the picturesque village of Harome,
on the edge of the North Yorkshire
Moors, is the 14th-century Star Inn.
This thatched Michelin-starred inn
does a cracking Sunday lunch: Roast
sirloin of Marwood’s village-reared beef
with Yorkshire pudding, roasted red
onion, ‘two chefs’ ale gravy and fresh
horseradish sauce...
PERFECT
PUD
The largest
YORKSHIRE
PUDDING
ever
made was
cooked up by
members of
Skipton Round
Table in 1996,
and measured
over
46 METRES