South Yorkshire Food


Rhubarb Crumble

We have some beautiful, sweet rhubarb growing down on the allotment, and it is ideal for making one of my favourite desserts – Rhubarb Crumble. This recipe cooks the crumb first so you are guaranteed to have crisp, nutty biscuit topping. Serve with custard, cream, or vanilla ice cream – or maybe all of them!

Chocolate Fondant

  These Chocolate Fondants are absolutely gorgeous! A chocolate cake case, filled with hot, silky chocolate sauce. One is not enough! Serve with Vanilla ice cream or a quenelle  of whipped vanilla cream. Serves 6.

Yorkshire Parkin

Make this authentic Yorkshire parkin a day or two ahead for a sticky teatime treat that can’t be beaten. Wrap in greaseproof paper and put in an airtight tin for a few days  to allow the flavours and stickiness to develop before cutting – this will give it a moist and sticky texture, as well… Read more »

Nigel Barden’s Sticky Toffee Pudding

Sticky, gooey, and sumptuous – this recipe is the business! Originally invented at the Sharrow Bay hotel in the Lake District, this dish has become famous all over the world. This recipe is  a variation created by Nigel Barden and it is superb. Serves 4 most generously or 6 who will want more!


Pancakes are traditionally served on Shrove Tuesday – or Pancake Day as it is commonly known. However pancakes are very easy to make and great at any time of the year. Serve them with your favourite accompaniment – lemon and sugar, honey, vanilla ice cream, Nutella and bananas – or whatever you fancy! Makes about… Read more »

Aria Chocolate Tart

This recipe is a creation of  Matt Moran of Aria restaurant, Brisbane.  The quality of this chocolate tart depends on the quality of the chocolate that you use.  Try serving it with a scoop of crème fraiche and a handful of fresh raspberries.

Pear Tart

Recipe: Keren Bobker Not hard, but looks very impressive and tastes like it came from a patisserie!

Pear, frangipane and amoretti flan

We love this frangipane tart as it combines flav0urs from the North and the South of Italy: almonds from Sicily and the amaretto from Lombardy. There’s no need to blind bake the pastry first. Serve with pouring cream or a mixture of mascarpone and double cream and few tablespoons of amaretto liqueur.