THERE’S no denying that North Yorkshire is a a treasure trove for the very best ingredients and the producers who create wonderful things with them.

From Yorkshire gin and sausages, to cheese and cakes, we are truly spoilt for choice.

But it is even more interesting when a long-forgotten recipe is brought back to life to widespread acclaim – and that is just what a group in Ripon are doing.

As part of the celebrations for Ripon’s Yorkshire Day on August 1, a call has gone out for people to bake a ‘Wilfra’ tart or cake.

Wilfra cakes were traditionally made in Ripon for Wilfra Week which celebrated the return from exile of the popular St Wilfrid – or Wilfra – who was the 7th century bishop who built Ripon’s first cathedral.

Here is a tried and tested recipe to make your own Wilfra Cake.

For the shortcrust pastry you need; 8oz of plain flour, 4oz of butter or margarine, one tablespoon of caster sugar, a pinch of salt, one egg yolk, one to two teaspoons of water.

For the filling you need; 1.5lb peeled and thinly sliced cooking apples, 3oz of Demerara sugar, 3oz of grated Wensleydale cheese.

Method – Rub the butter into the flour, sugar and salt. Mix to a stiff paste with the egg yolk and a little water. Leave to rest in a cool place. Line a Swiss roll tin or pie tin with half the pastry and lightly prick the bottom. Lay on the finely sliced apples and add the sugar. Grate the cheese onto the top. Put on a pastry lid and brush with milk and sugar.

Make a few slits along the top and bake for 10 minutes at 425° F; 220° C; Gas Mark 7; for 10 minutes and then lower to 350° F; 180” C; Gas Mark 4; for a further 30 minutes.