7 British Dishes Americans Can’t Believe We Actually Eat

Food says a lot about a country, and nowhere is that more obvious than when Americans get their first taste of traditional British cooking. They expect fish and chips or a Sunday roast, then Britain hands them something steamed, stuffed, jellied or made with yeast extract. To Brits, these dishes are comforting classics. To many Americans, they’re closer to a culinary dare. Here are seven British foods that tend to shock American taste buds.

1) Steak and kidney pie

Steak pie on its own makes perfect sense to Americans, after all chicken pot pie exists, but the kidney part is where things take a turn. In Britain it’s a cosy pub classic made with slow cooked beef, rich gravy and chopped kidney under a golden pastry lid. For many Americans though, the idea of eating offal is already a big leap and the slightly chewy texture of kidney also doesn’t win them over.

2) Spotted Richard (formally known as Spotted.. Well, You Know)

Nothing throws Americans faster than the name. Many assume it’s a joke until they realise it’s actually a real dessert. Spotted Richard is a steamed suet pudding dotted with dried currants, which gives it a dense, spongy texture that’s worlds away from American cakes. Served warm with custard, it’s nostalgic, old-fashioned and surprisingly cosy. Still, plenty of Americans never get past the name long enough to find that out.

3) Beans on toast

To Brits, this is the ultimate easy meal. To Americans, it often looks like a plate that needs an explanation. Soft toast, sweet orange beans and a heavy dose of childhood nostalgia. Brits love it because they grew up on Heinz beans after school, sometimes upgraded with cheese or a splash of brown sauce. Americans usually stare at it wondering why the beans aren’t next to ribs or brisket where they “belong.”

4) Marmite

Few foods divide opinion like Marmite. It’s a dark, salty yeast extract that Brits like to spread thinly on buttered bread or toast. The flavour is intense and savoury, somewhere between soy sauce and concentrated stock. Americans often recoil after their first taste, especially if they make the classic mistake of spreading it thick like peanut butter. For many Brits though, Marmite is pure comfort and a kitchen staple they’ve eaten since childhood.

5) Scotch eggs

At first glance, a Scotch egg can confuse even the most adventurous American eater. A whole boiled egg wrapped in sausage meat, coated in breadcrumbs and cooked until crisp is not a combination most people expect to find in a pub snack. The egg part makes them hesitate, and the fact that many people eat scotch eggs cold also grosses them out a little. But once they get past the appearance, most admit this unique little snack tastes pretty good.

6) Jellied eels

What’s not to like about freshwater eels chopped, boiled and left to set in their own natural jelly? The result is a cool, wobbly dish that has been part of London’s East End food culture for centuries. Once common street food, it was cheap, nutritious and served with mash and parsley liquor sauce. Many Americans just can’t get past the ingredients and the texture, but to Londoners it’s just old-school comfort.

7) Black pudding

Black pudding is one of the hardest sells to Americans. This ”sausage” made with pork fat, oats, herbs and blood isn’t something they want to entertain for breakfast. Ask a Brit what it tastes like, and you’ll get descriptions like “earthy,” “peppery,” or “rich.” Ask an American, and they usually say it tastes weird. Brits insist it’s delicious fried and served with the full English. Americans, meanwhile, prefer to stick to their hash browns instead.

Wrapping Up

British food can be a shock to the American palate. From wobbly eels to suet puddings and sausages with extra mystery ingredients, there’s a story behind every dish. For Americans, these dishes may look or taste strange, but some may become new favourites. They may go home and secretly enjoy beans on toast or a steak and kidney pie for lunch, but jellied eels and marmite might just be a step too far.