This website is all about various aspects of Yorkshire and its history and culture. From cities and landscape to literature and recipes.

Traditional Yorkshire food

Traditional Yorkshire cooking has suffered in recent years, with the very fabric of family life changing and the domination of ready meals and fast food. That doesn't change the fact that traditional Yorkshire cooking isn't nutritious and delicious.

Just like the millions of inhabitants of the proudest county in the land, the food range is diverse, sometimes wholesome and sometimes sweet.

If you've got any superb Yorkshire recipes you'd like adding we'd love to here from you.

Yorkshire Pudding


  • 3oz plain flour
  • 2 eggs
  • ½ teaspoon salt
  • ½ pint milk
  • ½ tablespoon salt
  • dripping


Put the flour and salt into a basin. Make a well in the centre and drop in the eggs. gradually stir in the flour with a fork, mixing with the eggs and making a smooth paste. Add the milk gradually, making sure there are no lumps, then beat until the mixture is a smooth runny cream, and the top is full of air bubbles. Heat some dripping, with some of the meat juice, until it is smoking hot, then pour in the batter. Bake in a very hot oven, about 425ºF (Mark 7) until well risen and golden. Don't open the oven door for at least 20 minutes.

It is ideal with a roast dinner or even with a little jam on top as a snack.

Yorkshire Sack Pudding Recipe


  • 1 pint sherry
  • orange-flower water
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • grated rind of 1 lemon
  • 1oz sugar 
  • 4oz sponge cake crumbs
  • 1oz butter
  • 6 organic eggs
  • 1oz currants


Beat the sherry, cinnamon, lemon rind and cake crumbs together. Leave to soak for 15 minutes. Beat the eggs, add a few drops of orange-flower water and the salt, the the sugar. butter and currants. Add the sherry mixture. Pour into a buttered 2½ pint dish and stand in a tin of water. Bake at 350ºF (Mark 4) until set 

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