Which British Delicacy Goes With Which Ingredients Quiz

Answer: Scotch egg

Often served cold or at room temperature, Scotch eggs are hard-boiled eggs wrapped in a sausage type meat, and then covered in bread crumbs and deep-fried. Typical condiments might be mustard and ketchup, or whatever kind of tangy sauce one prefers. Even though it's called a Scotch egg it is believed to have originated in England.

Answer: flies' cemetery

Flies' cemetery, aka flies' graveyard, is a fruit square. The pastry is made of dough similar to the dough in a mincemeat pie, and it is filled with bits of dried fruit and bits of apples and raisins. Those raisins are what gave rise to the joking nickname of flies' graveyard.

Answer: singing hinnies

Assemble some flour, butter or lard, sugar, currants or raisins, and a pinch of cinnamon. Knead your dough and flatten it into a round shape like a pancake, and voila, simply cook it on the griddle for a Northeastern England treat. The outside will be crispy and golden while the inside is tender. Its name comes from the "singing" sound of it as it's cooking-maybe it doesn't sound like a choir, it's more that the sound is pleasing because you know what's in store for you. And "Hinny" is simply an affectionate nickname, like saying "dearie".

Answer: angels on horseback

Usually a canapé, Angels on Horseback are oysters, shucked from their shells, and then individually wrapped in a bacon slice (or thin pancetta as some prefer) and then grilled or fried. A toothpick speared through the middle will help hold it in place. I use a toothpick for keeping the structural integrity when I make my dates stuffed with bleu cheese and wrapped in bacon. I find that baking them is easier than grilling them of frying them because then you get a more uniform heat source surrounding the bacon.

A squeeze of lemon juice is applied to the angels on horseback when they're done. (But I wouldn't do that to my bacon/cheese dates, lol.)

Answer: Bedfordshire clanger

This meat pie treat comes from Bedfordshire county, in England and other nearby counties. As opposed to being a round pie shape this pastry dish is a longer cylinder shape. It's truly a sweet and savory since one end of the pastry clanger is filled with minced meat and vegetables, while the other end can be stuffed with a fruit filling. Usually, a pastry divider will keep those two different fillings separated.

But hey, I like the idea of biting into that area where the two might've bled together.

Answer: stargazey pie

I think I would lose my mind if a stargazey pie was set down on the table in front of me. I'll explain why in a second, but this Cornish dish is a pie like most pies, with a pie crust and inside the pie is a mixture of eggs, cream, bacon, onions, herbs and spices, and the pie's hero ingredient... pilchard fish heads. And... they're poking through the pie crust surface facing upward as though gazing at the stars. Yes, oily fish heads that have seemingly burst through the pie crust surface.

It is traditionally served on December 23rd, at the Tom Bawcock's Eve festival, the man who created this practical joke of a pie.

Answer: toad-in-the-hole

This comfort food is made by putting some sausages in a baking dish and then pouring a Yorkshire pudding batter over them, made from eggs, flour, milk, salt and beef drippings. Then the baking dish goes into the oven and baked until a golden crust surface comes about. Out of the oven, the dish is served with a side dish of vegetables, such as roasted potatoes and peas. And over the top of the toad-in-the-hole an onion gravy is ladled over.

The name toad-in-the-hole may possibly have come about for a similar reason as the aforementioned stargazey fish: some of the sausages may sometimes poke their way up, breaking the surface of the pie crust, resembling a toad coming out of a hole.

Answer: rumbledethumps

Rumbledethumps is similar to colcannon or bubble and squeak, another comfort food made with mashed potatoes, cabbage, and onions. The potatoes are peeled and cubed, the cabbage shredded, the onion finely chopped. The potatoes are boiled, the pot drained, and the potatoes returned to the pot.

The cabbage has also been boiled. In a frying pan with melted butter, you cook the chopped onion. The potatoes are mashed with butter, salt and pepper. The cabbage is added to the onions, and then the two are added and mixed into the potatoes.

The creation is transferred to a baking dish, topped with grated cheese and baked until the top is golden brown.

Answer: love in disguise

Not too hard to figure out the meaning of this euphemistic dish. You take the symbol of love, a heart, a calf's heart in this case and you stuff it with finely chopped onions that were sauteed in butter, and breadcrumbs, lemon zest, parsley and salt and pepper. Use egg and milk as a binder for that stuffing and then yes go ahead and stuff that heart and all its cavities.

Then you roll the heart in a mixture of lean meat, usually veal, and fat, thoroughly covering it up. And then coat that creation in thin spaghetti. Put it in a dish with a little bit of water and bake in the oven. You have successfully disguised the heart.

Answer: Syllabub

All right, you've had your main dishes and side dishes... time for dessert! Syllabub is a creamy dessert that originated in England several centuries ago. It has a frothy mousse-like texture made from heavy cream, sugar, and the alcoholic beverage of choice, though wine is most often called for. Combine sugar and sherry (or wine, etc.) in a bowl, then add lemon zest and mix.

After beating the heavy cream into a whipped cream, pour the wine/sugar mix into the whipped cream and whisk until the whole thing becomes a uniform consistency.

Then for a decorative flourish spoon the mixture into parfait glasses or dessert bowls, and top with a pinch of nutmeg. It should Ideally be chilled for a few hours unless of course you simply cannot wait a moment later to indulge.