Yorkshire Recipes


Tadcaster Pudding

O, we do love our puddings in God’s Own. And here’s a beauty, dating back to the 16th century: Tadcaster Pudding.  You’ll need to do a five mile walk afterwards to burn off the calories, but what the hell! Here goes:


  • 6 oz (170 g) plain flour
  • 4 oz (113 g) suet
  • 4 oz (113 g) mixed fruit and peel
  • 2 teaspoons baking powder
  • Half a pint (10 fl oz) milk
  • 2 teaspoons golden syrup
  • pinch of salt

For the sauce

  • Half a pint (10 fl oz) cider
  • 2 tablespoons black treacle
  • Juice of half a lemon
  • Pinch of mixed spices


  1. Mix all the dry ingredients
  2. Stir in the milk, and finally the syrup
  3. Mix well and tip into a well-buttered baking dish
  4. Bake in a moderate oven (180 C/350 F’gas mark 4) for about 1 hour until the pudding is risen and firm.
  5. Turn out onto a hot dish and pour over the sauce, which is made by stirring all the sauce ingredients together over a slow heat until almost boiling.
  6. Serve warm



Brears, P. (2014) Traditional Food in Yorkshire. p.198. Prospect Books. (Originally published in Dorothy Hartley (1954) Food in England.)

One Response to Tadcaster Pudding

  • Lynda Radley

    People sometimes ask me (the cheeky beggars),
    ‘Why is so much Yorkshire food stodgy?’
    I say, ‘Hasta ivver lived through a 6-8month Yorkshire winter?’
    ‘Then when tha has, wi out the stodge, come back an ask me agen.’

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