As a culinary cozy mystery author, my kitchen is just as important as my writing desk. For me, the two are inextricably linked. I include recipes at the end of my books, but what people don’t often see is the rigorous (and delicious) recipe testing that goes on beforehand. It is a brilliant excuse to spend my afternoons surrounded by the scent of cinnamon, warm sugar, and freshly baking cakes.
Preserving English Traditions
I have a particular passion for bringing little-known, traditional English recipes back into the light. There is something wonderful about sharing a bake that a reader might not have tasted for decades—perhaps a recipe their grandmother once made but never wrote down.
Being based in Yorkshire, I am spoiled for choice when it comes to local specialities. Each of these bakes has its own history and its own unique place in our regional culture:
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Fat Rascals: These plump, fruity scones with their distinctive almond-and-glacé-cherry faces are a tea-time staple. They are substantial, comforting, and perfect for dunking.
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Yorkshire Curd Tart: A beautifully spiced, traditional tart made with curd cheese, currants, and nutmeg. It tastes like a Yorkshire childhood and has a texture that is entirely unique.
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Brandy Snaps: The perfect, crunchy vessel for lashings of whipped cream. They require a bit of patience to roll while they are still warm, but the result is always worth the burnt fingertips!
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Yorkshire Barm Brack: A rich, tea-soaked fruit loaf. It’s best served sliced thick with a generous smear of salted butter on a rainy afternoon.
It is honestly too hard to choose a favourite, but testing them all ensures that when you try the recipe in the back of my latest book, it is absolutely foolproof—and hopefully, it brings a little taste of Yorkshire into your own kitchen.