Bring on the Butterscotch

Butterscotch Blondies

Given my fondness for Butterscotch, it’s no surprise that during lockdown, I’ve been enjoying this delectable sweet. I’ve had a go at my own Butterscotch based on an old Doncaster recipe and created a range of recipes using Butterscotch.

I’ve not made Blondies very often. They are a lesser known version of the Chocolate Brownies but in fact they predate their chocolate cousins as they were popular from the mid nineteenth century. Brownies are said to have appeared around the early twentieth century in 1906.

What you need : 

250g butter

230g plain flour

1 tsp baking powder

½ tsp sea salt

175g light brown sugar

125g milk chocolate, roughly chopped

2 eggs, beaten

1 tsp vanilla extract

75g butterscotch pieces or shards

How to bake :  

Heat the oven to 200C/400F/Mark 6. Melt the butter in a pan over a medium-low heat. Leave to cool slightly. Line a 30cms x 20cms baking tray with greaseproof paper. Sift the flour, baking powder and salt together in a mixing bowl, then stir the sugar into the cooled melted butter. Stir in the eggs and vanilla into this mixture, then gently fold this into the flour, with the chocolate and butterscotch. Take care not to overmix. Pour the mixture into the tin and bake for 22-25 minutes, until set on top.  Leave to cool and then cut into 12 squares.

Meryl says : You can save some Butterscotch pieces to decorate the top of the Butterscotch Blondies if you wish. Enjoy a taste of Doncaster!

The Yorkshire ‘Drop’

Yorkshire Drop 

On 1st August we Yorkshire folk get a chance to boast about our identity, be proud of our county and give a boost to all those sad Yorkshire folk who have to live in exile away from this wonderful region. There’s more to read about Yorkshire Day and the tale of the origins of our special day. 

So, have you heard of Yorkshire Drop?  This recipe is based on Yorkshire pudding batter mixture but served up as a dessert with a fruit filling instead. It’s a close relative of the mouthwatering French Clafoutis and usually made with plums.

You'll need

4 ½oz/125g plain flour (sieved)

2 eggs

1 ½oz/40g sugar

Pinch of salt

 1/3 rd pint/200ml milk

*Fruit as in season

        

Make the batter as for Yorkshire Pudding. Mix the eggs and flour with a wooden spoon. Mix in the sugar, salt and milk and beat to the consistency of cream. Let it stand for about half an hour or so and stir occasionally to let the air in. Butter an ovenproof flan or pie dish and pour in the Yorkshire Pudding batter mixture.  ‘Drop’ in the fruit into the mixture and cook in a preheated moderately hot (Grandma called this temperature ‘quick’) oven for about 45 minutes (Mark 5, 190C, 375F). The batter will rise to perfection!

Meryl’s tips for the fruit: Now’s the time to make good use of summer fruits, so you can vary the fruit to ‘drop’ in according to the season : Plums, Raspberries, Blackberries, Cherries and Rhubarb, are all perfect for this dish. Wash and dry the fruit carefully. Slice fruit such as Plums and pre cook Rhubarb.  

Here’s a round-up of Yorkshire baking to celebrate our rich culture. 

 Yorkshire Parkin which we usually have on Bonfire Night 

Celebrate with Doncaster Royal Butterscotch Cake 

Bridlington Cake

By far the most well known dish is Yorkshire Puddings 

and Grandma was an expert!