Barm Brack

Brack is one of Ireland’s most famous bakery products. The name comes from “breac,” which means speckled and refers to the fruit in the loaf. Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time or as part of your St. Patrick’s Day celebrations.

Bara Brith

No Welsh afternoon tea would be complete without this delicious fruity tea bread. Bara Brith literally means speckled bread.

Bedfordshire Clanger

Bedfordshire clanger is not really a pudding or a cake, but it’s not a savory dish either. In fact, it is a combination of both, as one end is meat, potato and vegetables, and the other is sweet. The unusual pasty-like dish is made of suet and was first made in the 19th century for agricultural workers. They found it a handy way of having lunch and pudding all at once.

Black Bun

Black Bun is a traditional Scottish treat eaten at Hogmanay (New Year’s Eve). It is a dense, rich dish made of dried fruits wrapped in pastry. The filling looks almost black; hence the name.

Cranachan

A traditional Scottish Cranachan is a very quick, easy recipe and is also a very festive recipe so is perfect for any celebration and especially at Christmas, Hogmanay and rounds off a Burns’ Night Supper beautifully.

Crempog

Crempog are Welsh pancakes. They are different from the traditional British pancake eaten on Pancake Day. Crempog are thicker, slightly risen and cooked on a griddle – not unlike American pancakes. They are quick and easy to make. You can eat them at tea time or for breakfast.

Dead Man’s Leg

Dead Man’s Leg (also known as Dead Man’s Arm or Jam Roly Poly) is the shape and texture of the log-shaped suet roll. Hence, it is compared to a dead man’s limbs.

Dorset Knobs

Dorset knobs are doughy dry buns with a little added sugar and butter. Traditionally the Dorset knob is eaten with cheese.

Ecclefechan Tart

Ecclefechan tart is a dried, fruit-filled sweet tart. The name comes from the village of Ecclefechan in the Dumfries and Galloway region of Southern Scotland. The tart is also known as border tart, which is lovely but not as endearing as Ecclefechan.

Eccles Cake

First made in North West England in 1793, Eccles cake is a small flat pastry filled with dried fruits and spices.

Eton Mess

Eton mess is a mixture of strawberries, meringue and cream traditionally served at Eton College. It’s unclear how it first got the name. According to one story, a Labrador dog sat on a picnic basket in the back of a car and squashed a strawberry and meringue dessert.

Fat Rascals

A fat rascal is a rather obese-looking scone made famous by Betty’s cafe tea rooms in Harrogate. The recipe is a closely guarded secret; however, there are versions found all over England.

Hevva Cake

Cornish Hevva Cake is steeped in the tradition of pilchard fishing in the county. It is a hefty thick, flat cake made of lard, margarine and flour. It is filled with sugar and currants.

Hobnobs

A hobnob is an oaty, crumbly biscuit made commercially by McVities

Huffkin Huffkins

Huffkin Huffkins are also known as Kentish Huffkin, where this bread-like bun is from. The bun differs from a traditional tea or bread cake, as it has a little lard in the mixture. The bread bun can be eaten filled with meat or with fruits, such as Kent’s cherries.

Parkin

Yorkshire Parkin is primarily the Northern English form of gingerbread but different parkins are characterised by where they are made. Those from Yorkshire are the most famous and the ones made there use oats which make them different to others. Parkin is traditionally eaten on Bonfire Night, November 5th, celebrating the great failure of Guy Fawkes to blow up the Houses on Parliament in 1605. Guy Fawkes was a Yorkshireman.

Singing Hinnies

These lovely, sweet griddle cakes are a delight. Hinney is how honey” is pronounced in Northeast England. It is also a term of endearment for women and children. The singing part of the name describes how the cakes are cooked in a hot flat griddle pan. As they hit the pan, the butter and lard starts to sizzle and sing.

Spotted Dick

The name of this classic English pudding usually results in a smile or look of horror, which is why some people prefer the dish’s alternative name, “Spotted Dog Pudding.” The spotted part of the name supposedly refers to the raisins and currants in the dough. The word “dick” is a colloquial word for pudding originating from the antiquated “puddick” or “puddog.”

Sussex Pond Pudding

Sussex pond pudding is a suet pastry pudding made with lemon, butter and sugar. The pudding is then steamed for several hours, which creates a lovely pool of thick lemony sauce when cut.

Tablet

Scottish Tablet is not as it sounds, something to write on, it is a sweet Scottish, fudge-like, extremely sugary candy. Scottish tablet contains sugar, butter and condensed milk and as you can see in this recipe is easy to make. Warning though it is seriously moreish if you have a sweet tooth.