Britain is famous for a whole host of local recipes, with many regions laying claim to many of our much-loved classics. Although it’s a well-known fact that nowhere produces Cornish pasties like Cornwall, or can whip up Bakewell tarts like those in Derbyshire, it’s safe to say many of us whole-heartedly enjoy regional recipes wherever we are in the country.
So, how about giving one a go yourself? With local bakeries setting the bar high when it comes to producing these treats, why not put your baking skills to the test this month and see if you can master a few of Britain’s best regional recipes.
A recipe that has evolved over the years, the Bakewell tart is associated with the pretty town of Bakewell, Derbyshire. Traditionally consisting of a sweet shortcrust pastry shell encasing layers of jam, frangipane and flaked almonds, the delicious dessert also has a number of variants, such as the Cherry Bakewell. We love this quintessentially British Bakewell tart recipe by Mary Berry, but if you’d like to give yours a modern twist, try experimenting with unusual shapes or jam flavours for an original take on the classic recipe.
Always a firm favourite, the hearty Cornish pasty is made up of a juicy beef, onion and vegetable filling wrapped up in flaky and golden shortcrust pastry. However, this bake is not only famous for its indulgent filling, but also for its iconic crescent shape and crimped edge. A perfect bake to rustle up this autumn, this Cornish pasty recipe will definitely keep your customers coming back for more.
Named after Mancunian town, Eccles, the sticky, sweet Eccles cake is packed with spiced currants and boasts a sugar laden puff pastry shell. This moreish Eccles cake variant also adds the zest of an orange to give extra hints of fruitiness, marrying perfectly with the buttery flaky pastry. Serve fresh with a cup of tea and a slice of cheddar cheese.
Traditionally served over Bonfire Night, Yorkshire parkin is a sticky oatmeal based cake that boasts all our favourite autumnal flavours. Since the stickier the parkin is, the better, this cake is best made with a heavenly mix of black treacle, golden syrup and dark brown sugar, spiced with ground ginger. We’ve opted for a traditional oatmeal parkin recipe, however you could put your own spin on this northern delicacy by adding a fruity kick of apple or dates.
Originating from Wales, these flat, disc shaped cakes usually have a crisp outside and a soft, crumbly centre. Baked on a griddle, these little cakes are flavoured with dried fruit, mixed spices and have a similar consistency to scones. Once baked, sprinkle your Welsh cakes with sugar and serve warm.
What’s your favourite regional recipe? Let us know via Twitter!