Saint George’s Day is on its way!
Rather than dragon slaying, we couldn’t think of any nicer way to celebrate England’s national day, than with lashings and lashings of tea 'n' cake. We’ve rounded up the country’s best regional bakes, savoury and sweet, so you can fill your face with patriotic pastries.
How terribly English. Now pass us a cuppa.
This lovely shortcrust pastry case, filled with jam and a sponge flavoured with ground almonds, originates in the town of Bakewell, Derbyshire. A pud that was invented in the 1800s by a maid who mistakenly mixed up her jam tart recipe. What a great accident! Try baking our cherry Bakewell tarts.
With a lump of sugar baked in the bottom, crushed sugar sprinkled on top and currants swirled throughout, a sweet, sticky Bath Bun goes perfectly with a hot cup of tea. These naughty (yes, unfortunately they're full of sugar) but oh-so-nice baked goods link back to Bath’s 18th-century baking tradition of yeast-leavened rich breads, which were popular with locals for breakfast.
Eccles cakes - which are actually, technically pastries! - were first seen in the town of Eccles at Mr James Birch’s bakery in 1793. These crispy northern treats filled with dried fruit nestled in flaky pastry were traditionally served up alongside slabs of Lancashire cheese. Have a go at our easy Eccles cake recipe.
Melton Mowbray Pork Pie
The Melton Mowbray Pork Pie Association was formed in 1998 to gain Protected Geographical Indication (PGI) status for this world-famous pie. Born in the 18th Century, the sides of the MMPP are bow-shaped - most pies are straight-sided - and the fresh pork meat is grey in colour, chopped in texture and well-jellied. Delicious. Don't miss out on our Melton Mowbray Pork Pies online.
There are many different pasty recipes in the world - but they say a traditional Cornish pasty should have:
- A minimum of 12.5% meat and 25% veg
- No other meat than beef, and no other veg apart from potato, swede or onion
- The savoury pastry MUST be crimped
- And of course, the pastry HAS to be produced in the country of Cornwall.
Named after the famous 18th-century Bun House near Sloane Square, the Chelsea bun is an English institution. This sugary, spicy, sticky square coiled like a Swiss roll is best eaten warm from the oven.
The first ever recorded Yorkshire Pudding recipe appeared in The Whole Duty of a Woman in 1737 listed as 'A Dripping Pudding'. Traditionally, the Yorkshire pudding was NOT served with the roasted meat - but dished up as a starter, mainly to fill up the diners, so cooks could serve up less expensive meat. Try our bite-sized version of Yorkshire puddings.