Where Does That Come From?

It's time to return to one of my fave subjects - food!  Of course, these will all be British foods, but geographically, I will be much more precise than just calling these items and dishes "British".  It is amazing just how many regional foods there are, considering how small the island of Great Britain really is, and here are just a few!

A few of the foods I have covered on here before, but are worth another mention because of the categorisation.  I have deliberately avoided the many British cheeses.

Bakewell Tart
A delicious shortcrust pastry shell, with layers of almond sponge and jam.  There are several variations including a "Cherry Bakewell", which adds a layer of fondant or icing, topped with a glace cherry.  It comes from Bakewell in Derbyshire.

Chelsea Bun
A sweet, sticky, glazed currant bun, it was introduced at the Bun House in Chelsea, London, during the 18th Century.

Cumberland Sausage
A long, coiled sausage, made from pork, well spiced and peppery.  It derives from the old English county of Cumberland, now a part of Cumbria.

Dundee Cake
A rich fruit cake, traditionally eaten at Christmas (very different from a normal Christmas Cake), this was created by Keiller's marmalade company, based in Dundee, Scotland.

Lancashire Hotpot
Getting away from the sweet stuff again, this is a hearty stew from the industrial communities of Lancashire.  It is made with lamb or mutton, a variety of veggies, topped with sliced potatoes, and baked in the oven.  Again, there are a number of regional variations, sometimes including lamb's kidneys or oysters.

Melton Mowbray Pork Pie
Pork pies are very much a staple of British cuisine, made from chopped pork in a hot-water crust, and unlike most other savoury pies, is usually eaten cold.  It is very good when taken with hot English mustard.  There are a number of regional variations, including this one, from Melton Mowbray in Leicestershire.

Pontefract Cakes
Small, round (coin-sized) liquorice sweets (candy), these originate from the Yorkshire town of Pontefract.

Yorkshire Pudding
One of the greatest of all traditional British dishes, this is simply a side dish that is anything but a pudding!  Made from a simple batter consisting of flour, eggs, and liquid (either milk, or a combination of milk and water), it is baked in a hot oven, puffing up into a light and airy accompaniment for roast beef.