Toad in the hole is the Yorkshire Pudding batter as described above poured into a large flat pan with sausages dotted in it.

Any leftovers were spread with jam, honey or treacle for dessert. They were traditionally served as a first course with gravy BEFORE the meatcourse to take the edge off your appetite when meat was scarce. Yorkshire pudding is a mixture of flour, eggs and milk made into a batter and then cooked in the oven in a little of the roast meat fat. This is a meal of roast beef/chicken/lamb/pork (could be any of these) usually served with roast potatoes, gravy, veg (often peas and carrots) and Yorkshire pudding. You will see 'Sunday roasts' advertised everywhere. Great to see you are trying different English food. They serve jellied eels, meat pies and mashed potato with a 'liquor' which is a type of parsley sauce. Pie and Mash shops are a traditional London speciality. Fried bacon, sausages, fried egg, black pudding, fried tomatoes, fried bread and baked beans followed by toast and marmalade with a pot of tea.Ī split and smoked herring used as an alternative to the 'cooked breakfast' above. The 'Full English Breakfast' is rarely eaten at home but is looked forward to when staying in hotels. Left over cabbage and mashed potato made into patties and shallow fried. Probably the nicest savoury form is a bacon and sage roll. Suet is fat found around the kidneys of cattle, used to make a kind of soft pastry filled with steak and kidney or as a dessert with something sweet like golden syrup.'Spotted Dick and Custard' is a rather alarmingly named sweet variety. Melton Mowbray raised pork pies are made from lard pastry, filled with chopped pork, topped off with pork jelly. Lightly seasoned Morecombe Bay shrimps in butter. A Cornish pilchard pie with the heads sticking out of the pastry.Ī short crust pastry tart filled with jam, ground almonds and beaten egg.ĭrop scones served with strawberry jam and clotted cream, served with a pot of tea and extra hot water to top it up.

Pie with fish heads sticking out