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February 2017

Drawing on mum wisdom to bake the perfect cake

28 February 2017

We’re not going to argue – we know that the best sponge cakes in the world are those made by your mum. (That’s everyone’s mums, of course; somehow they all occupy the top spot.) But we’d like to think that our Mother’s Day Cake is a close runner-up in the sponge stakes.

The history of the Fat Rascal

20 February 2017

In 2013 we celebrated the 30th anniversary of the Bettys Fat Rascal, our unique version of a traditional Yorkshire treat, which is much more than just a scrumptious fruity scone. Over the years they’ve become a very much-loved Bettys character, but where do they come from?

​Easter at Bettys: For all the good eggs

14 February 2017

It’s all about the good eggs here at Bettys this Easter. But it’s about much more than Easter eggs. Puzzled? Let us explain…

Half-term happiness with Bettys

11 February 2017

Bring the family to Bettys this half-term to create happy memories that you will stay with you for years to come.

Top tips for cooking with rhubarb

10 February 2017

As Yorkshire-folk we feel a special affection for rhubarb so we always look forward to the seasonal arrival of Yorkshire Forced Rhubarb. Visit our Café Tea Rooms to try treats which celebrate this winter speciality, such as Rhubarb Frangipane, but should you wish to try cooking it at home, we have some expert advice, courtesy of our Bettys Cookery School Tutors.

Read More Posted in: Recipes

Heart-warming deliciousness with our Valentine's Gift Box

2 February 2017

We can thank St Valentine for many things, but, let’s face it, the fact that his feast day falls in chilly February definitely offers room for improvement. Still, our craft bakers and chocolatiers aren’t so easily swayed from thoughts of romance, and in our Valentine’s Gift Box we’ve created a collection so heart-warmingly delicious, winter weather will be the last thing on your beau's mind.

The true story of vanilla

1 February 2017

We all know what vanilla is like. Reliably nice, reassuringly ordinary… perhaps a little safe? Think of ice cream flavours: when you can tuck in to rich chocolate, tangy fruit or aromatic peppermint, why would you choose plain old vanilla?