10 British Dishes that Confuse the Rest of the World
British food may not top the list when it comes to the best cuisines in the world, but there are plenty of delicious regional dishes that fly under the radar. Of course, there are some curious combinations, but if you’re looking for tasty, comfort food then you can’t go wrong. So, from John O’Groats to Land’s End, here are some of the most unique British dishes that often confuse the rest of the world.
1) Cornish pasty
The Cornish pasty has European protected status, so it’s regarded as a national treasure in the UK. According to this ruling a true Cornish pasty can only be made in Cornwall with ingredients of beef, potato, swede (turnip), and onion, all wrapped in D-shaped flaky pastry. For miners in the 1700s & 1800s this handheld pie was a practical, tasty, and wholesome meal, and it’s still really popular across the UK for the same reasons.
2) Bakewell pudding
The picturesque market town of Bakewell in Derbyshire is well known because of this distinctive sweet pastry. The story goes that this British classic was made accidentally during the 1800’s at the White Horse Inn in Bakewell, where almond paste was used as a topping on a raspberry jam tart by mistake. Despite this the dessert was a hit, and this iconic dish is still around today.
3) Haggis
Haggis is a bit of a head-scratcher for many people, some have even believed it’s an animal! Scotland’s national dish is still well loved centuries later and is a staple during Burns Night celebrations. If you can get past the ingredients, sheep’s pluck (heart, lungs, and liver), oatmeal, and spices, then you’re likely to enjoy this surprisingly delicious, meaty feast. Perfect with ‘neeps and tatties’ (mashed turnip and potato) and a rich whisky sauce.
4) Eccles cake
Originating from the town of Eccles on the outskirts of Greater Manchester, these small, sweet round pastries have been around for over 200 years. Typically served with a cup of tea, they are made from a mixture of sweet currants, candied citrus, peel, and spices, all wrapped in flaky, buttery pastry. While many ancient recipes have disappeared, the Eccles cake has hung on and still sells like hot cakes!
5) Yorkshire pudding
This popular British savoury pudding originated in the North of England and has been around for centuries. You can whip up this baked batter pudding with just eggs, flour, and milk, then enjoy as a side dish with your Sunday roast dinner with plenty of gravy. Yorkshire pudding also makes the base for the traditional British classic Toad in the Hole, along with some quality sausages, and more recently you can even try a Yorkshire pudding pizza.
6) Pie and mash
Pie and mash sounds pretty straightforward, but this Cockney classic has a twist. Along with a meat pie (usually minced beef) and mashed potatoes, a thin parsley sauce (also known as liquor) is drizzled on top. Dating back to the 19th Century, the dish was eaten by the working class in the East End and South London for decades. It’s still popular today, with traditional pie and mash shops dotted around London.
7) Welsh rarebit
Originally known as Welsh rabbit, many people assume this classic open-faced sandwich includes rabbit meat. Luckily, no bunnies are involved! It’s actually made from melted cheese sauce, mixed with mustard and Worcestershire sauce (and sometimes stout or ale). The oozy cheese sauce is then drizzled on toasted bread, and grilled until caramelized and bubbling. Perfect on a cold winters day.
8) Scotch egg
Created at the luxury department store Fortnum and Mason in 1738, the Scotch egg was designed as a tasty snack for travellers visiting London. Back then a pullet’s egg (young hen) was used (nowadays a slightly runny chicken’s egg) which is then surrounded by sausage meat and breadcrumbs, and finally deep fried. To some the scotch egg is an unfamiliar combination, but it’s still a picnic staple in the UK.
9) Belfast bap
The Belfast bap is a large white bread roll created by baker and philanthropist Bernard Hughes to feed the poor during the Great Famine. Fluffy on the inside and crusty on the top, this bread roll was originally made from a blend of flours and typically ground peas and beans. Today the Belfast bap is still going strong, minus the peas and beans, but typically filled with a full Irish breakfast of sausage, bacon, egg, black pudding, and hash browns.
10) Eton mess
Eton mess is made from a mixture of meringue, whipped cream, strawberries and other fruit, and traditionally eaten during the summer. The story goes that this is another accidental British dessert from the 19th century, where an impressive strawberry Pavlova was accidentally crushed at an Eton College cricket match. The result was Eton Mess scooped into bowls, which everybody loved.
Conclusion
While traditional British food might not taste as amazing as fresh sushi in Japan or melt-in-the-mouth pasta in Italy, it still has its own unique charm. The rest of the world may scratch their head at puddings that aren’t desserts, cheese on toast referred to as rabbit, and pie, mash, and parsley sauce, but there’s a good reason these British dishes have been around for centuries. They are cooked with love and true comfort food.
