The Ultimate Pudding creation for Yorkshire Day

A Ripponden chef has collaborated with a Yorkshire confectioner to create ‘The Ultimate Yorkshire Pudding’, in celebration of Yorkshire Day.Mark Parkinson, head chef at The Fleece Countryside Inn, Ripponden, teamed up with Ultimate English, a part of The Serious Sweet Company, to give the traditional Yorkshire Pudding a modern sweet twist.The pudding will be the ultimate celebration for all things Yorkshire on Yorkshire Day and will be a coconut coated Yorkshire Pudding containing poached Yorkshire rhubarb, rhubarb set custard and the Ultimate English toffee crumble garnished in the confectioner’s special edition rhubarb coconut ice. Rob Whitehead, managing director of The Serious Sweet Company, the business behind Ultimate English, said: “Yorkshire Day brings the opportunity to celebrate everything that’s great in our county, and what better way to mark the occasion than to transform the humble Yorkshire pudding into a culinary masterpiece, using the best Yorkshire confectionery in the process.“The Ultimate English brand is all about high quality, delicious taste and most importantly having some fun along the way – something that the guys at The Fleece achieve every single day in what they do.”Head chef at The Fleece, Mark Parkinson, said: “When it comes to Yorkshire puddings, most people will say they are best enjoyed with roast beef and gravy, but we’ve enjoyed challenging Yorkshire’s tastebuds with sweet twists on the Sunday dinner classic. “We’re really excited to have worked with Ultimate English on creating a recipe using their range, especially the rhubarb coconut ice which represents a key Yorkshire flavour. The Yorkshire Day dessert contrasts the crispy texture of the Yorkshire pudding with the smoothness of the rhubarb custard and is complemented perfectly with the coconut ice and sweet toffee garnish. It’s a dessert like no other.”The special edition Yorkshire Pudding will be available, alongside other Yorkshire Day themed dishes, at The Fleece Countryside Inn

Friday, 1st August 2014, 1:00 pm