British Foods Trivia

1. What is the dessert consisting of a shortcrust pastry base filled with frangipane and jam and topped with flaked almonds that is named after a town in the county of Derbyshire?

From Quiz Pies Like Us

Answer: Bakewell Tart

Bakewell Tart, named after a town in Derbyshire, England, is made with a shortcrust pastry case generously covered with jam (usually strawberry) and topped with a rich almond filling made from eggs, butter and ground almonds. This is then traditionally topped with sliced almonds and then baked. The traditional Bakewell Tart should not be confused with the Cherry Bakewell which is covered with a layer of fondant and topped with a glace cherry.

From Quiz Biadh na h-Alba or Scottish Food

Answer: Haggis

Haggis may not sound appetising when the ingredients are listed but believe me it is so tasty. Traditionally haggis consists of the heart, lungs and liver of a sheep, ground down and mixed with onion, oatmeal and spices. It used to be encased in the animals stomach for cooking but it is more usual today to find it in an artificial casing, similar to a sausage skin. "Neeps" and "tatties" are parsnips and potatoes, and together with the haggis are a traditional Burn's Night meal on 25th January, along with a wee dram, or several of whisky.

From Quiz Batter Up

Answer: Water, flour, baking soda, and vinegar

Water and flour are mixed together to make the batter. Baking soda and vinegar are added to create bubbles in the mixture. Instead of water, beer can be used to make beer-battered fish. Adding beer makes the batter look more orange, and different types of beer result in different tastes.

From Quiz Grain of Britain

Answer: Cornwall

Cornwall was long associated with tin mining. The pasty, with its frilled edge, provided a portable full meal which retained heat well, or could easily be reheated underground.

From Quiz The Great British Bake Off

Answer: Chelsea bun

A Chelsea bun is made from a yeast-based dough, flavoured with mixed spices and peels, which is then covered in the currant filling and rolled up into a distinctive square shape. After baking, the bun is glazed with a watery sugar coating to give it its shiny and sticky appearance. Chelsea buns are believed to have been invented in the 18th century at a well-known bakery called the 'Chelsea Bun House'. This shop was known to be patronised by royalty, with the families of both Kings George II and George III stopping off there to buy sweet treats. Sadly, the building was demolished in the mid-1800s and its exact location has now been lost. However, it is thought to have been located on what is now Pimlico Road, conveniently close to the Ranelagh Gardens - a fashionable destination in 18th century London that was painted by Canaletto and hosted a performance by Mozart. There is no such thing as a Belgravia, Mayfair or Kensington bun (although a Kensington bun foot is a traditional style of turned furniture foot). The three areas are all fashionable and affluent parts of London located close to Chelsea.

From Quiz The Proof is in the Pudding

Answer: Middle English 'poding'

According to the Longer Oxford English Dictionary, the word 'pudding' comes from the Middle English 'poding' or 'puddyng' and is of unknown origin. It was first applied to mixtures of meat, suet, oatmeal and seasoning stuffed into the stomach or entrails of an animal and cooked to be stored, as with black pudding, white pudding or haggis today. It was not linked to the idea of a sweet dessert until at least the 16th century. Old English 'pudd' means a ditch or furrow and became modern English 'puddle'. Low German 'puddeln' means to splash about in water. Latin 'pudere' means 'to be ashamed'.

From Quiz Please Sir! I Want Some More - British Foods

Answer: Fat Rascals

Originating in Yorkshire, 'Fat Rascals' are a cross between a scone and another type of sweet cake known as a 'Rock Cake'. Ideally a fat rascal should be served warm, split and spread thickly with butter and a fruit preserve. Larger than either a scone or a rock cake, fat rascals will certainly put a strain on your waistbands, should you overindulge!

From Quiz Scoff, Scran, Mongee - British Regional dishes

Answer: Bakewell

This sweet and tasty tart hails from the Derbyshire Peak District town of Bakewell where it is still being made today to the original, secret recipe. A variation to this classic tart is traditionally known as a Bakewell Pudding which has a puff-pastry base in place of the more usual short crust base. These desserts were created accidentally by the cook to a Mrs Greaves, the landlady of the White Horse Inn, Bakewell in 1870.

From Quiz Ladies who Lunch

Answer: Cheddar

Cheddar gorge in Somerset is famous for it's spectacular cave system, and the area is famous for the hard cheese named after it. Cheddar cheese is made in several countries around the world, but only that made within four counties of the South West of England can use the name West Country Cheddar Cheese. It is the most popular cheese in the United Kingdom accounting for just over 50% of all cheese sales.

From Quiz Eating and Drinking in England

Answer: greasy spoon

According to Cassell's Dictionary of Slang, the term greasy spoon came about in the 1920s. It referred to cheap cafes, the type of food they produced and the state of the cutlery they provided. Luckily we have strict hygiene laws nowadays but the term greasy spoon has stuck. (No pun intended!)

From Quiz In a Jam - or is it a Pickle?

Answer: Portuguese - from "marmela" (quince).

One would usually expect a marmalade to be made from citrus fruits. However the name is derived from the Portuguese word for "quince".

From Quiz A Taste of England [4]

Answer: Thorntons

Joseph William Thornton set up his first confectionery shop in Sheffield. The family plays an active role in the company even today. They are known for selling premium quality chocolates, toffee and fudge, using their own special recipes. They are very popular at Christmas, Easter and Valentine's Day, when they have on offer a tempting range of boxed gift sets.

From Quiz A Taste of England [2]

Answer: Queen of Puddings

The pudding mixture consists of breadcrumbs, milk, lemon zest, sugar, milk and eggs. This is baked until set. Jam is spread over the base, followed by a meringue mix and placed in the oven again until golden. The pudding dates back to the 17th century.

From Quiz British Potato Crisps or Corn Snacks

Answer: Crisps

Yes, the British have named them crisps. These tasty snacks are hard in texture and make lovely crunchy, snapping noises when eaten. Once this question is answered and the information has been read and we know what to call them, we will refer to them as crisps (as a general term, this name also includes corn snacks). The word 'chips' in the UK are actually the equivalent name for USA term 'French Fries'. Crunchers and melters are not names for crisps in the UK.

From Quiz A British Christmas Feast

Answer: Turkey

The turkey was brought to Britain from America. By the end of the Victorian era it had become the most popular meat for Christmas dinner. It is estimated that nearly 20000 tons of turkeys will be cooked for Christmas 2008 in the UK. The other birds all give tasty dinners, but may well not be big enough for a large family.

From Quiz Cuisine of Scotland

Answer: Haddock

Arbroath Smokies are actually produced in the village of Auchmithie, three miles from Arbroath. The haddock are salted overnight, then smoked over a wood fire.

From Quiz Scottish Fare

Answer: A rich fruit cake

This is a particular favourite of "Oor Wullie" and traditional at New Year.

From Quiz British Cheeses

Answer: Red Leicester

Red Leicester is a mellow cheese. The colour can vary from light orange, to quite a dark shade. The lighter ones tend to be mass produced, and do not have the true flavour and texture of the 'farmhouse' cheese. It melts well and can be used with good effect in Welsh Rarebit.

From Quiz More British Grub

Answer: Pig

There are many recipes for faggots, but all of them include pig's liver.

From Quiz Great Grub from Great Britain

Answer: Cawl

Cawl was the most common dish served in the winter months in South Wales. The broth was served first, eaten with bread, and the meat and vegetables were served as the second course. Sheep and leeks are common in Wales.

From Quiz Love It or Hate It - Marmite

Answer: Yeast extract

Other ingredients include salt, vegetable extract and folic acid. The spread is extremely healthy and is a great source of proteins and vitamins. I was fed it on toasted "soldiers" as a child and have never stopped loving it.

From Quiz Pies Like Us

Answer: Black Bun

Black Bun is a rich fruit cake, similar to the traditional Christmas Cake, that is completely covered in pastry. The cake mixture typically contains currants, raisins, citrus peel, mixed spices and almonds. It is now associated with the Scottish tradition of Hogmanay, the Scottish New Year celebration.

From Quiz Biadh na h-Alba or Scottish Food

Answer: Crab

Partan Bree is a beautiful combination of crab and rice, which goes very well with warm, thick buttered bread. Vegetables such as celery and carrots can be added and some people also add sherry to the cooking process for an extra kick. Of the other possible answers, a sheep's head would be found in powsowdie soup, barley used mainly in Scotch broth and chicken would be found with leeks in cock-a-leekie soup.

From Quiz Grain of Britain

Answer: Yorkshire

Although associated with the traditional British Sunday roast, Yorkshire pudding may be eaten as a separate course or as a dessert. It is also popular cooked with sausages as toad in the hole.

From Quiz The Great British Bake Off

Answer: Eccles cake

Eccles, a town just outside Manchester in north-west England is home to the famed Eccles cake. Its exact origins are slightly mysterious, but the first commercial production was started in the 1790s by a baker named James Birch. The rather unflattering nickname, 'squashed fly cake', probably comes from its appearance, since the cooked currants poking through the surface of the pastry can look very much like dead flies (if you squint hard and don't notice the missing head, wings and legs...). There are other similar types of cakes originating from different areas of northern England. For example, the Chorley cake is a flatter version of an Eccles cake, while the Blackburn cake is stuffed with apple instead of currants - both Chorley and Blackburn are in the county of Lancashire, which neighbours the Greater Manchester region. Egham, Epsom and Esher are all towns in Surrey in the south of England - none are particularly associated with baked products.

From Quiz The key to Great British desserts is...

Answer: Ice cream

Ice cream has been around for hundreds of years. It is thought that people of the Persian Empire made it by pouring fruit juice over fresh snow. However, it has become a dairy based product in more modern time. A Knickerbocker Glory is an ice cream sundae featuring layers of fruit, ice cream, syrup, cream and nuts. it is usually served in a tall glass with a long spoon to reach to the bottom.

From Quiz Food-Food Name-Names

Answer: France/French

The term bonbon arose in 17th Century France and applied only to chocolate-robed (or fondant-robed) treats. Over time, the term came to mean any kind of candy and this is its modern meaning in French. The term is a reduplicant constructed from the French word "bon" meaning good. A literal translation would be "goody goody" which is not far off the mark.

From Quiz Food Can Be Deceptive

Answer: A thyroid gland

"Sweetbread" is a term used to describe various glands in the body, such as the thymus, and the pancreas. Though once considered waste meats, and food of peasants, sweetbreads have enjoyed a resurgence of popularity, due to their use in high-profile restaurants and television cookery shows. As is often the case with what are considered the "poorer" cuts of meat, they are tender and full of flavour. After a brief exchange with the patient waiter, I decided to replace the sweetbreads for what the menu calls a "Rocky Mountain Oyster".

From Quiz Scoff, Scran, Mongee - British Regional dishes

Answer: Apple Dappy

This is a traditional pudding that can be found in those areas where apples are grown for eating, as fodder and for the production of my favourite tipple, good strong farmhouse cider. So that will be the entire South West of England then! It consists of a light, scone like pastry packed with apples, sprinkled with brown sugar and then rolled, strudel style, before being baked and then served with good thick custard... Or Crème Anglaise for the more pretentious amongst us!

From Quiz Ladies who Lunch

Answer: Fish

Stargazey pie is a fish pie that also contains bacon and hard boiled eggs. The fish are usually sardines, pilchards or small herrings. The name comes from the fact that the heads of the fish are left sticking out of the top crust, and look as though they are looking up towards the stars.

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Last Updated Apr 13 2024 5:48 AM

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