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Cultures and cuisines English signature dishes (Cumberland sausages (A…
Cultures and cuisines
English signature dishes
Cumberland sausages
A pork sausage rolled into a coil
Morecambe bay shrimp
Shrimps cooked and sealed in butter
Cromer crab
Tender cooked crab
Lancashire hotpot
Oven baked lamb or mutton and onion, topped with sliced potatoes
Glazed gammon and cider
Cooked cured pork in cider
Fidget pie
A savoury pie containing onions, apples, bacon and sometimes potatoes
Cornish pasty
A pastry snack containing seasoned beef and vegetables (potato, swede and onion) formed into a D shape and crimped
Jellied eels
Chopped cooked eels set in a jelly
Eccles cakes
Small, round pastries filled with currants
Jugged hare
Hare, cooked with red wine and juniper berries in a tall jug that stands in a pan of water
Yorkshire pudding
An egg, flour and milk batter, oven baked, often served as an accompaniment to roast beef
Bath buns
A sweet roll made from a milk-based yeast dough
Devonshire cream tea
A type of afternoon tea with scones, clotted cream and jam
Devonshire splits
a type of yeast bun split open and served with whipped cream or butter and jam
Bread pudding
rich, heavy cake or pudding made from pieces of bread soaked in milk and baked with eggs, sugar, dried fruit and spices
Canterbury pudding
A dry pastry filled pudding made from breadcrumbs, brandy, milk and lemon juice
Bakewell tart
A shortcrust pastry shell with layers of jam, franglpane, and a topping of flaked almonds
Parkin
A gingerbread cake traditionally made with oatmeal and black treacle
Stottle cake
a leavened bread with an indent in the middle produced by the baker