Discovering a minted Yorkshire Recipe

Intrigued by an invitation to visit Queens Mill in Castleford, I was delighted to be taken a tour of the mill and site. They say that the mill’s history can be traced back to Norman times but there’s a hint that the Romans may have been grinding flour nearby.  It’s a mammoth task ahead to restore the mill and its gigantic waterwheel but it’s very clear that the ambitious vision to provide first-class community facilities is well under way and is to be highly commended.

I was privileged to be offered a bag of special Castleford Stoneground Wholemeal Flour but with the proviso that I should try out some traditional recipes! It was a challenge which I was thrilled to accept. The volunteers at Queens Mill have already put together a book of their favourite tried and tested recipes, using the unique Stoneground Wholewheat flour so I was keen to get baking.

Being a Yorkshire lass, I’m always drawn to Yorkshire recipes and discovered ‘Yorkshire Mint Pasties’ in the Heritage section of their book.  This turns out to be one of those old Yorkshire recipes which has been adapted over time as it gets passed down the generations. It can be made as a large Pasty as well as small individual Pasties. The combination of fresh mint from the garden, dried fruit and spices work surprisingly well.

Yorkshire Mint Pasties

Wholewheat Shortcrust Pastry

400g/1lb Castleford Wholewheat flour
110g/4oz butter (cut into small pieces)
110g/4oz lard

Water to mix

Rub the butter into the flour to the consistency of fine breadcrumbs. Mix with water to form a ball. Leave to rest in a cool place for 30 minutes.

Filling 
50g/2oz butter
150g/5oz currants

150g/5oz raisins

50g/2oz candid peel

50g/2oz brown sugar
2 tbsps chopped fresh garden mint

1 tsp mixed spice

1 tsp nutmeg
1 tbsp soft brown sugar
1 teaspoon water

Milk or beaten egg and caster sugar to glaze

Preheat the oven to 190C/Gas 5. Line or butter a large baking tray. Prepare the filling by melting the butter gently in a pan over a low heat and mixing in all the other ingredients. Roll out the pastry thinly. Cut out small 10cm/4 inch circles (I made about 14 small Pasties) or two large 25cm/10 inch circles for a large round Pasty.

For the small Pasties, spread the filling evenly over half the circle, and moisten the edge of the pastry with milk or beaten egg to seal the edges together. Then fold over the other half of the circle over the filling to make a crescent shape. Crimp the edges of the crescent to make a pattern. Place the Pasties on the baking tray, then brush the tops with the rest of the milk or beaten egg and sprinkle the caster sugar over them. Bake in the oven for 20 minutes until golden brown.

For a large Pasty, place the filling in the centre of one of the pastry circles and put the other circle on top.  Seal the edges in the same way as the small pasties. Prick all over the top with a fork, brush with milk or beaten egg, sprinkle with caster sugar and bake for 25 to 30 minutes till golden brown.

Why not give these traditional Yorkshire Mint Pasties a try and enjoy them with a cup of Yorkshire tea! Watch out for the activities at Queens Mill including special open days to visit and see how the fantastic work of the volunteers progresses.

And a huge thank you to everyone who made my visit a very enjoyable one. I can’t wait to try out some more Wholemeal baking!

Ooh er…Rhubarb Betty

 Rhubarb Betty

This old American recipe is very easy to make and makes a change from traditional Rhubarb Crumble.  This is a very easy recipe to serve up and you can take advantage of the superb young Rhubarb during the Rhubarb Festival  in Yorkshire during February. Rhubarb is very tasty and nutritious but you can make this recipe with any seasonal fruit such as apples, blackberries, gooseberries, plums and apricots.

Rhubarb Betty

6-8 sticks of rhubarb

 2 oz /50g soft brown sugar

4oz /110g  fresh white breadcrumbs

2oz /50g butter

2 0z/50g demerara sugar

2 tbps dessicated coconut (optional)

Grated zest of 1 lemon or orange

1-2 tsps ground ginger to taste

1 tsp cinnamon

Prepare the Rhubarb : Wash the rhubarb and cut into chunks. Place on a baking tray. Sprinkle the sugar on top. Bake in the oven (325F/Mark 3/160C/140C Fan) for 10 minutes. Remove from the oven, retaining a few pieces for decoration.

To make the crumble : Turn the oven to 350F, Mark 4, 180C , 160C Fan.  Melt the butter and mix with the breadcrumbs. Stir in the demerara sugar, coconut, zest, ginger and cinnamon. Put half the rhubarb in a greased 2.5 pint/1 litre dish. Cover with half the crumble mixture. Add the remaining rhubarb and then the other half of the crumble mixture. Finally top with the few pieces of rhubarb. Bake for 35-40 minutes until golden. Serve with custard, ice cream, crème fraiche or yoghurt. 

So who was Betty then?

Bonfire Night Parkin

Yorkshire Parkin for a Bonfire Night treat 

I love it when I see the striking fiery reds and golds of autumn leaves. It’s like a countryside shout out for Bonfire Night where the traditional blazing bonfire, sparkling fireworks and the guy reminds us of 5 November 1605 when Guy Fawkes was arrested in the Houses of Parliament in the famous gunpowder plot.
It’s time for a favourite traditional Yorkshire recipe  

Yorkshire Parkin

225g/8oz self raising flour

450g/1lb medium oatmeal

1 tsp ginger

Pinch of salt

110g/4oz butter

225g/8 oz treacle 

(or 110g/4oz black treacle & 110g/4 oz golden syrup)

110g/4oz demerara sugar

1 egg beaten

150ml/¼pint milk  

Mix together all of the dry ingredients. Melt the butter in a pan with the treacle and demerara sugar. Mix well with the dry ingredients. Add the egg and milk. Bake in a flat tin in a warm oven for ¾ to 1 hour. (300F, Mark 3, 150 C)  

Don’t let the mixture boil

Mix well

 Yorkshire Parkin ready for the oven

Grandma’s tips for perfect Yorkshire Parkin : 
Leave the mixture overnight to let the oatmeal fully soak into the treacle. 
It should be sticky and moist so don’t let the melting treacle, butter and sugar boil.
Parkin gets better i.e. stickier if you leave it a few days before eating. That's if you can wait until it’s cooled down out of the oven!

Enjoy Bonfire Night but be safe and take care with the fireworks!

Remember, remember the 5^th of November