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Quiz Answer Key and Fun Facts
The pasty consists of pastry containing a mixture of meat and vegetables - often potatoes and swede. Historically, it is particularly associated with tin miners, who took them underground for a quick and tasty meal, when the pasty sometimes contained a sweet course, such as apples, as well as the savoury one.
Named for the town now located in Greater Manchester, Eccles Cakes are made from flaky pastry and currants. They have been around for a few hundred years. Oliver Cromwell is said to have banned them as he believed them to have pagan connections.
Another dish from northern England, Lancashire Hotpot is a type of stew. Although recipes differ, most sources say that the meat should be lamb or mutton, which is layered with potatoes and can be left to cook for hours.
Dover Sole is a name for the flatfish called the common sole and derives from the fact that most of the fish sold in London came from the Dover area in Kent. In the twenty-first century, it is more likely to come from the fishing fleets of Devon and Cornwall.
Chelsea Buns date from the eighteenth century and were originally created by the Old Chelsea Bun House. They consist of yeasty dough mixed with cinnamon and other spices before currants and sugar are added. They have a traditional square shape.
The Bedfordshire Clanger has some similarities to the Cornish pasty, and was created to give farm workers a meal while they were in the field. It has been around since the nineteenth century, if not earlier, and has a meat filling at one end and a sweet filling at the other, providing a two course meal.
The sweet dish of Eton Mess consists of cream, strawberries and meringue, which is broken and mixed with the other ingredients - hence the 'mess'. It is associated with the English public school of Eton, located in Berkshire, not far from Windsor Castle.
Cumberland Sausage is named for the county and has a history of at least five hundred years. They are made primarily from pork with seasonings and are distinguished by being very long and coiled into a circle.
The traditional accompaniment to a roast beef dinner, Yorkshire Puddings are a mix of flour, eggs and milk to form a batter which is then cooked in hot fat. The puddings should rise and be crisp on the outside. The earliest references to them date from the first half of the eighteenth century.
Named for the town of Bakewell in Derbyshire, Bakewell Tarts have a pastry base, covered with jam and frangipane (or an almond flavoured sponge) and topped with almond flakes. Although named for the town, there are no historical records to show it originated in Bakewell, although the Bakewell Pudding, which is similar, definitely did.