The TYD Cookbook Collective

Started through our Book Club and our shared love of wild swimming and baked goods, this online cookbook is a space the community asked for - somewhere we can finally share all the bakes, cakes, and warm post-dip recipes we’ve been enjoying together for ages. Everything here has been shared and enjoyed by our community, and you’re more than welcome to add yours too. 🍰💙🏊‍♀️

Clarissa's Cumberland Rum Nicky - from our first Book Club read, The Wildwater Women by Ellie Wood

How many people does your recipe feed? * 6 1 pack of ready-rolled shortcrust pastry 225g dates, chopped 100g dried apricots, chopped 50g stem ginger, finely chopped 50g soft dark brown sugar 50g butter 50ml hazelnut rum, or rum essence 1. Apart from the butter, mix all the filling ingredients together and leave to soak. 2. Cut off 1/3 of the pastry, and use the larger piece to line a 20cm pie dish. Leave any excess hanging over the rim. 3. Spread the filling in the pastry cas

The Yorkshire Dippers

Nov 171 min read

KAREN’S STICKY GINGER CAKE

60g Butter 125g Golden Syrup 100g Plain Flour 25g Self Raising Flour 1 teaspoon (tsp) Bicarbonate of Soda 1 heaped tsp Ground Ginger (I use more as love ginger) 100g Castor Sugar Pinch of Salt 125ml Milk 1 Egg - beaten I do DOUBLE this mixture and cook in a roasting tin which is approx 23cm x 33 cm. 1. Fan Oven 160°. Line a cake tin with greaseproof paper (don’t cook in loose bottom cake tin as mixture is quite runny). Single mixture tin 20.5 cm x 20.5 cm, 5 cm deep. Double m

The Yorkshire Dippers

Nov 171 min read