August is a lovely time to relax in the garden with a slice of Barbara’s Yorkshire Tart and mug of steaming coffee.
Countless visitors to Perennial’s York Gate Garden tearooms will be well-acquainted with the marvellous baking of Barbara Burns who keeps the tearoom supplied with sweet and tasty treats.
York Gate is a wonderful garden in the Arts and Crafts style and there is still a chance to visit this year as it is open until 28 September, Sunday to Thursday (and Bank Holiday Mondays) from 12:30 – 4:30pm.
Or why not visit Perennial’s other garden, Fullers Mill which is an enchanting waterside and woodland garden in Suffolk, open Wednesday, Friday and Sunday from 2pm until 5pm until 29th September.
From Perennial –
Both our gardens have their own particular kind of beauty. As we all know, gardens can have great emotional significance. Recently, thousands of visitors to RHS Hampton Court Palace Flower Show experienced the Perennial Sanctuary Garden, which reflected the potential pressures and pitfalls that horticulturists can face and how Perennial offers a lifeline to those facing the challenges of illness, injury, poverty, debt, disability and old age. We are so proud to have been able to raise awareness of Perennial’s work in this way and hope you will enjoy viewing these beautiful photos of the garden.
- Cream the margarine or butter with the sugar.
- Stir in the beaten eggs.
- Add the dried fruit
- Combine the mixture lightly with the curd cheese.
- Fill a shallow tin lined with shortcrust pastry.
- Bake at 220oC or 425oF (gas 7) for 20 – 30 minutes.
- Dust with icing sugar, once cooled and serve.
- 200g Cottage Cheese
- 85g Butter or margarine
- 60g Sugar
- 1 Beaten egg
- 85g Currants or raisins
- 1 tsp mixed spice
- 400g Shortcrust pastry (enough to cover a 30cm/12in tart tin)