Tuesday, 19 November 2019
One of my favourite sweet tastes is Butterscotch and Doncaster is the place where it originates. Samuel Parkinson used local places such as the church and the racecourse to market this delicacy. Originally, it was described as ‘medicinal’ and acquired a ‘royal’ label after Queen Victoria visited the town in 1851 and tasted the ‘sweetmeat’ which was sold as ‘an emollient for the chest in the winter season’.
Food historians are divided over the name ‘scotched’ meaning ‘cut’ or ‘scored’ as Butterscotch needs to be cut into pieces before hardening. Others are divided over whether the buttery treacle ball is a ‘hard’ or ‘soft’ crack as toffee. I was privileged to be shown a copy of the original recipe from Doncaster’s Archives and made the recipe as near to the original for a Georgian baking event at Cusworth Hall. It was a great success!
Meryl says : Here are some more recipes using Doncaster Butterscotch you might like to try. I’m not promising any medicinal cures but they are certainly tasty!