Page last updated at 16:38 GMT, Sunday, 7 March 2010

EU protection sought for Yorkshire pudding

Yorkshire puddings
An award of special protection would boost sales, it is claimed

Yorkshire pudding makers are planning a bid for the Sunday roast favourite to be given the same protected food status held by Parma ham and champagne.

The batter puddings could win European rights, meaning they must be made within Yorkshire if they are to be labelled as such.

Yorkshire firms Roberts, Aunt Bessie's and the Real Yorkshire Pudding Company are in talks about submitting a bid.

They are being backed by the Regional Food Group for Yorkshire and Humber.

An award of European protected name status would stop rivals from outside the region cashing in on the famous name.

Obviously Yorkshire pudding tastes better when it's made by a Yorkshireman. It's all in the wrists I think
Andrew Pern, chef

Cornish clotted cream, Whitstable oysters and Stilton cheese are among British foods with protected status.

The regional food group said it believed a centuries-old recipe could hold the key to a successful bid.

Sarah Knapper, the group's research and development director, said Yorkshire puddings were first named in an 18th Century recipe by food writer Hannah Glasse, and that her puddings differed from other similar dishes.

Winning special protection would benefit Yorkshire producers and boost sales, Ms Knapper said.

Bid hurdle

"It would prevent people anywhere else in the world from making it and calling it Yorkshire pudding."

Ms Knapper said restaurants from elsewhere in the UK offering a Sunday roast might have to refer to Yorkshire-style puddings on their menus.

But she added: "The recipe is made by so many people that this could be a hurdle to the bid."

In the past, bids to win special protection have failed if a food's geographical name has become generic, rather than a description of where it was made.

Chef Andrew Pern, who owns the Star Inn at Harome, North Yorkshire, backed the bid.

He said: "Obviously Yorkshire pudding tastes better when it's made by a Yorkshireman. It's all in the wrists I think.

"I'm a Yorkshireman and we take the mickey out of people in the kitchen who make them if they are not from here."

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