No Yorkshire recipe collection would be complete without a curd tart for pud.
This recipe was kindly sent in by Tracy Little, of the Swaledale Museum. It was amongst the papers from the Millennium Exhibition at Reeth Memorial Hall.
Rather than transcribe it, we preferred to keep it in its original handwritten form. If anyone out there recalls submitting it, or recognises the handwriting, then let us know!
And one important note on the recipe: “the rum should be omitted if the tart is for Chapel Tea”.