Traditional Yorkshire Recipes
The aim of this non-commercial website is to collect and share Traditional Yorkshire Recipes with others, everywhere (See also What is a ‘Traditional Yorkshire Recipe’?)
British regional recipes generally tend to follow the food easily available in any particular place – and recipes from Yorkshire are no exception.
So on this website you will find:
- Recipes that appear to have their origins, or are popular, within a particular area of Yorkshire;
- Recipes that use food associated with a Yorkshire region, for example Wensleydale Cheese.
The site is free to all users. It neither seeks nor carries advertising, and you are invited to contribute recipes to it. The original sources of the recipes are all cited, and for a guide to regional recipe books still in print or available through second-hand book sites, go to ‘Sources’.
To contribute recipes, or for general enquiries and comments about the site, please go to the ‘Contact Us’ page. Spam messages will be flushed out to the North Sea, so don’t bother sending them.
What is a 'Traditional Yorkshire Recipe'?
British regional recipes generally tend to follow the food easily available in any particular place and recipes from Yorkshire are no exception. The type of work done in an area can also have an impact on what is cooked and when it is served. Foods, for example, that could be cooked slowly throughout the day (or conversely, prepared and cooked quickly in the late afternoon) were popular when all members of a household were working during the day, but came together for an evening meal.
Recipes would have been swopped with neighbours, and later in the 19th century, with the growth of literacy and rise of the postal services, recipes would have been exchanged with friends and relatives across a wider area of the country, thus broadening the repertoire of cooks.
So although on this website you will find recipes that appear to have their origins in Yorkshire, what can happen is that a recipe will arrive from elsewhere, prove popular, and is then given a regional or whimsical name to put a local stamp on it. For example, whilst ‘Bald Head Pudding’ sounds daft enough to have come from Yorkshire, on closer examination it proves to be a plain good old steak and kidney pudding found and cooked everywhere – from Barnsley to Brighton.
I have tried then, to include on this website recipes that do appear to have a close link and popular association with the region, and their sources are shown, wherever possible. However, good recipes don’t recognise borders, so their real origins can often be obscured by the mist of time. Some might even have come from Lancashire!