As a Yorkshireman currently living in exile, I must take issue with John Light over his remarks that Yorkshire is a “confectionery desert”.

Clearly he has not sampled the delights of Betty’s Tea Rooms in York or Elizabeth Botham’s Bakery in Whitby.

Fox’s Biscuits (available at all good retailers) started life in Batley and Yorkshire Parkin (ginger cake) was a staple of Bonfire Night.

Of course these days, nearly everyone will have Yorkshire pudding pop-overs with their Sunday roast and Wensleydale cheese is widely available, which can be eaten traditionally with mince pies and fruit cake at Christmas and with apple pie at any time of the year.

Straying a little further into the culinary realm the world famous West Riding Rhubarb sheds produced sweet and tender rhubarb and for those with an extra sweet tooth, both Terry’s and Rowntree had factories in York for very many years.

I could also mention Harrogate Toffee and Pontefract Cakes although the latter may not be to everyone’s taste.

The British Sugar Corporation, also in York, supplied much of the country with refined sugar from Yorkshire grown sugar beet until 2007.

For the discerning diner, we have Yorkshire cured ham, smoked kippers fresh from Whitby, Theakstons “Old Peculiar” and John Smith’s Tadcaster Ales.

Finally why not round it all off with a cup of Yorkshire tea or freshly ground coffee from Taylor’s of Harrogate.

I hope that gives readers a flavour of how Yorkshire folk managed to survive in our “confectionery desert”!

Peter Langman

Cirencester