Another iconic food to come out of Yorkshire is Wensleydale cheese and the fame of it was heightened when it was featured in the popular films of Wallace and Gromit.
There are lots of different recipes involving Wensleydale Cheese that you can make at home. The Yorkshire Food Guide, a trusted online guide to getting the best out of Yorkshire’s dining destinations, recommend making Wensleydale Cheese Scones.
“One of our favourite recipes celebrates one of the region’s most famous produce, Wensleydale cheese from the stunning Yorkshire Dales. Here’s an easy recipe to try at home, mouth-watering Wensleydale Cheese Scones. The perfect snack, pretty much any time of the day.”
•400g self-raising flour
•80g butter, chilled and cut into cubes
•150g Wensleydale cheese, grated
•1 tsp English mustard powder
•1/2 tsp Cayenne pepper
•200ml milk, warm
•Heat the oven to 220C/fan200C/gas7. Put the flour and 1/2 tsp salt in a food processor. Add the butter then pulse until the mix resembles breadcrumbs. Transfer to a large bowl and stir in 100g of the cheese, the mustard and the cayenne. Gradually add the milk and bring to a soft dough, but don’t over knead as this will make the scones tough.
•Then pat out gently on a floured bench and cut into either rounds or diamonds. Brush the top with milk, bake for 10 minutes then sprinkle with the cheese and cook for 6-8 minutes until golden and cooked through.
RHUBARB AND CUSTARD PAVLOVA
Rhubarb is also associated with Yorkshire and the triangular patch between Leeds, Wakefield and Bradford has been called the ‘rhubarb triangle’ due to the number of rhubarb fields and forcing sheds located there.
If you’re looking to make a classic Yorkshire recipe at home, then you can look to try making a Rhubarb and custard pavlova. This classic combination is often piled on top of feather-light meringue which makes it even better. This show-stopping pavlova makes for a great dessert.
•150g caster sugar
•6 large egg whites
•150g icing sugar
•1 tsp cornflour
•1 tsp white wine vinegar
•1 1/2 tsp vanilla extract
•75g golden caster sugar
•500g rhubarb, trimmed and cut into 3-4cm lengths
•1 vanilla pod, split
•lemon juice a squeeze
•4 egg yolks
•2 tsp golden caster sugar
•2 tbsp cornflour
•300ml single cream
•1 vanilla pod, split or 1 tsp vanilla paste
•300ml double cream
•According to the Olive magazine, there are five steps to making Rhubarb and custard pavlova and you can see these steps here.