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About This Quiz
British cuisine has remained very similar to what it was like during the Middle Ages. Sure the cooking methods may have gotten more efficient, but the food still consists of stewing, using lots of meat and herbs and making use of the spices they received during the prominent spice trade era. The dishes got a bit more elaborate with time but have mostly remained the same, just like most of the other traditions of Great Britain.Â
So we've got the easy things like fish and chips, scones, afternoon tea and sausage rolls, but we also have some pretty crazy foods like clotted cream, rumbledethumps, toad in the hole, and bangers and mash. You may have tasted them, but would you know what they were if we showed you some pictures? Well, that's what we're going to do today, and we're hoping that you know enough of what the Brits eat to pass this test.
If you think you've studied the cuisine of the Brits enough to ace this food test, let's get started on this delicious quiz.Â
Fried chicken
Chicken and fries
Fish and chips
Fish and chips, which first appeared in the 1860s, is a dish consisting of fried, battered fish and chips. It is commonly sold as a takeaway meal in several countries, particularly the United Kingdom and English-speaking Commonwealth nations.
Salisbury steak
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Classic breakfast
English breakfast
English breakfast, also known as full breakfast, is a meal that usually consists of bacon, eggs and sausage, served with a mug of tea or coffee. It is known throughout the region by many names including "fry up" in Britain and Ireland and "full English" in England.
Pancakes
Muffuletta
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Pudding cake
Red velvet cake
Cupcakes
Sticky toffee pudding
Sticky toffee pudding, known as "sticky date pudding" in Australia and New Zealand, is a modern British classic dessert which originated in the 1970s. It consists of a very moist sponge cake covered in a toffee-flavored sauce and served with vanilla ice-cream or vanilla custard.
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Meat pie
Beef Wellington
Beef Wellington is a dish composed of a baked puff pastry filled with a fillet steak that has been coated with pâté and duxelles. In some recipes, the coated meat is wrapped in a crêpe, which retains the moisture and prevents the pastry from becoming soggy.
Pot roast
Piroshki
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Spaghetti Bolognese
Shepherd's Pie
Shepherd's Pie, also called cottage pie, is a type of meat pie made with a crust or topping of mashed potato. Most recipes include minced red meat cooked in a sauce or gravy with onions and vegetables, a layer of mashed potatoes, and sometimes grated cheese.
Beef turnovers
Beef Wellington
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Haggis
Muffuletta
Shepherd's Pie
Steak and kidney pie
Steak and kidney pie is a savory pie which consists of diced kidney, diced beef, fried onion, brown gravy, and then covered with a pastry pie before being baked. Pork, beef or lamb kidney may be used while puff pastry, shortcrust pastry or hot water crust pastry are choices for the pastry.
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Apple pie
Grits
Bakewell tart
Trifle
In English cuisine, trifle is a dessert with three or four layers consisting of a layer of fruit, a thin layer of ladyfingers soaked in sherry or any fortified wine, and another layer of custard. The dessert may be topped with whipped cream and decorated with sprinkles or fruits.
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Black pudding
Yorkshire pudding
Yorkshire pudding is a popular English side dish which can be served in a variety of ways, depending on the ingredients. The dish consists of a baked pudding made from a batter of flour, eggs, water or milk, and served as the first course with onion gravy.
Muffin
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Crumpet
Crumpet, regionally known as pikelets, is a small griddle cake commonly eaten in the United Kingdom, the Republic of Ireland, and some Commonwealth nations. This cake is made with an unsweetened batter of flour, yeast, and water or milk.
Biscuits
Pancakes
Poppyseed muffin
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Victoria sponge cake
The Victoria sponge cake, named after Queen Victoria, is a type of sponge cake which evolved from the classic pound cake. The cake consists of two layers of sponge cake separated by two distinct layers of strawberry jam and whipped double cream or vanilla cream.
Elizabeth cheesecake
Lemon poppyseed muffin
Cherry pie
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Shepherd's pie
Haggis
Pork pie
Pork pie consists of a hot water crust pastry filled with a layer of jellied pork stock and a filling made of pork fat and roughly chopped pork. It's typically cold, and normally eaten as a snack or with a salad.
Salisbury steak
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Eggs benedict
Full English breakfast
Scotch egg
A Scotch egg is a baked or deep-fried breakfast dish which consists of a hard or soft-boiled egg, wrapped and then coated in bread crumbs. The earliest printed recipe of Scotch egg dates back to 1809, and the dish was often served hot with gravy.
Breadsticks
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Biscuits
Tres leches cake
Scones
A scone is a lightly sweetened or savory baked good. It is typically made with wheat or oatmeal, baking powder, raisins, currants, dates, or cheese, and occasionally glazed with egg wash. It may be served with a variety of condiments and toppings such as jam, cream and butter.
Croissant
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Muffuletta
Rhubarb crumble
Rhubarb crumble is a variety of crumble made with stewed rhubarb, topped with a crumbly mixture of flour, sugar and fat (typically butter). Once baked, this sweet dessert may be served with cream, ice cream or custard.
Pumpkin pie
Peach cobbler
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Shrimp ravioli
Escargot
Mussels
Cockles
Cockles are a popular British seaside snack which may be prepared in a number of ways. It is traditionally sold with winkles and whelks and were commonly sold outside London pubs by vendors. They may be cooked with gravy or sauce and served with pasta.
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Meatloaf
Lasagna
Toad in the hole
Toad in the hole, known as Sausage Toad, is a traditional English and Scottish dish which became popular during the early 18th century. It consists of sausages in Yorkshire pudding batter and typically served with vegetables and onion gravy.
Salisbury steak
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Apple turnover
Eccles cake
Eccles cake, named after the English town of Eccles, is a small, round cake made from flaky pastry with butter, filled with currants and occasionally topped with demerara sugar. This cake is also referred to as Fly Cake, Squashed Fly Cake and Fly Pie.
Ammonia cookie
Scones
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Cornish pasty
The Cornish pasty is a baked pastry made by placing an uncooked filling, usually meat and vegetables, on one side of a shortcrust pastry circle. The pastry is then folded in half forming a semicircle, then sealed by crimping the edge.
Meat pie
Filled croissant
British muffin
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Afternoon tea
Afternoon tea is usually served between the hours of 3:30 pm and 5:00 pm. This meal usually consists of tea, finger sandwiches with the crusts removed, toasts, muffins, crumpets, and scones served with butter, margarine or jam.
Smoothie
Mimosa
Hot chocolate
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Meringue
Eton mess
Eton mess is a traditional English dessert first recorded in 1893. It consists of a mixture of strawberries, double whipped cream and broken meringue, but may be made with any summer fruit. Traditionally, it was made with strawberries or bananas and mixed with cream or ice cream.
Pumpkin pie
Strawberry shortcake
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Poppyseed muffin
Black pudding
Black pudding is the blood sausage of British and Irish origins. One of the oldest forms of sausages, it consists of pork blood, with pork fat or beef suet, and cereal such as oat groats, barley groats or oatmeal.
Full English breakfast
Sausages and eggs
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Biscuits
Scones
Laverbread
Laverbread is a traditional part of Welsh cuisine made from an edible seaweed called Laver seaweed. Once prepared, laverbread may be served with bacon and cockles as part of a traditional Welsh breakfast.
Croutons
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Bread and butter pudding
Bread and butter pudding consists of layers of slices of buttered bread, raisins, an egg custard mixture (made with milk or cream, vanilla, nutmeg, and or spices), which is then baked and served.
Eton mess
Custard tart
Eton mess
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Bouillon
Chicken noodle soup
Minestrone soup
Lancashire hotpot
Lancashire hotpot is a stew originating in Lancashire, England. Served as a main course, the dish consists of mutton or lamb, onion, topped with slices of potatoes, then baked on low heat in a heavy pot. Other recipes may include vegetables and beef or bacon chops.
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Rice cake
Eggs benedict
Deviled eggs
Bubble and squeak
The breakfast, bubble and squeak, is traditionally made with potatoes and cabbage, as well as brussels sprouts, carrots, peas, or any other leftover vegetables. It is usually served with pickles or brown sauce and cold meat from the Sunday roast.
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Potato pudding
Lasagna
Three bean casserole
Bangers and mash
Bangers and mash is a traditional dish of Great Britain and Ireland. Also known as sausages and mash, the dish consists of sausages (made of pork, beef or lamb) served with mashed potatoes, and occasionally fried onion, onion gravy or peas.
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Waffles
Pumpkin pie
Stargazy pie
Stargazy pie, also known as stargazey pie and starrey gazey pie, is a Cornish dish believed to have originated in the village of Mousehole, Cornwall. This dish consists of baked pilchards or sardines, potatoes, eggs, and covered with a pastry crust.
Apple pie
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Kedgeree
Kedgeree is a dish which may be eaten hot or cold and made with cooked, flaked fish, boiled rice, hard-boiled eggs, parsley, curry powder, cream or butter and sometimes, sultanas. This dish dates back to 1340 or earlier and is from India.
Deviled eggs
Salisbury steak
Rice pilaf
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Cullen skink
Cullen skink is a thick Scottish soup that is commonly served as an everyday dish across the northeast of Scotland. Although there are many variations, the basic recipe for Cullen skink includes potatoes, haddock and onions.
Chicken noodle soup
Miestrone
Muffuletta
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Beef wellington
Sunday roast
Sunday roast, also known as Sunday joint, roast dinner and full roast, is a traditional British main meal that is usually served on Sundays. It consists of roasted meat, roast potatoes, served with Yorkshire pudding, gravy and vegetables.
Meatloaf
Game pie
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Cornish pasty
Poppyseed muffin
Sausage roll
The sausage roll is a pastry snack that is popular in Britain and several Commonwealth countries where it is sold in bakeries and retail outlets as takeaway food. It is a puff pastry rolled into a tube around a kind of sausage meat, then glazed with milk or egg, and finally baked until golden brown.
Breadsticks
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Rice cake
Red velvet cupcake
Pumpkin pie
Welsh cakes
Welsh cakes, known as griddle cakes, bakestones and pics, is a traditional cake of Wales where it originated. The cakes are made with flour, butter or lard, milk, eggs, currants, spices such as nutmeg or cinnamon, then baked on a griddle.
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Clotted cream
Clotted cream is a thick cream known by other names including clouted, scalded, Cornish and Devonshire cream. This thick cream has a grainy texture with a flavor described as "nutty, cooked milk" and "rich and sweet," sometimes with oily globules formed at the crusted surface.
Marscapone
Milk
Rice pudding
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Rumbledethumps
Rumbledethumps is a traditional potato dish originating in the Scottish Borders. It is made with potato, cabbage, onion, and occasionally with cooked leftovers from a roast meal. This dish may be served as a main dish itself or alongside one.
Shepherd's pie
Macaroni and cheese
Three bean casserole
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Muffuletta
Ammonia cookie
Jam roly-poly
Jam roly-poly is a traditional British pudding known by several names including shirt-sleeve pudding, dead man's leg or dead man's arm. This dish consists of a flat-rolled suet pudding that is filled with jam before being rolled, much like a Swiss roll, then baked or steamed.
Yule log
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Poppyseed muffin
Scone
Cheesecake
Cobbler
A cobbler, not to be confused with a crumble, is a popular cuisine in the United Kingdom and the United States. This baked dish is made with a fruit or savory filling that is poured into a large dish, then covered with biscuits, batter or dumplings.
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Thai steamed fish
Kippers
A kipper is a whole herring that has been split from head to tail in a butterfly fashion. In the British Isles, it is commonly eaten for breakfast, and, in Great Britain, is eaten as a high tea or supper treat, along with other salted or preserved smoked fish.
Fish and chips
Ackee and saltfish
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Potted shrimp
Potted shrimp is a traditional British dish which originated in Lancashire, England. This dish is made with brown shrimp, seasoned with nutmeg-flavored butter, sometimes cayenne pepper, and is traditionally eaten with bread.
Shrimp and grits
Seafood paella
Shrimp kebabs
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Waffles
Crostinis
Welsh rarebit
Welsh rarebit or Welsh rabbit is a traditional dish of Wales which, despite its name, contains no rabbit meat. The recipe includes a savory sauce of melted cheese, mustard, ale, ground cayenne pepper, or ground paprika. The sauce is then served hot over slices of toasted bread.
Toast
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Breakfast beans
Haggis
Haggis, presumed to be of Scottish origin, is a savory pudding made with sheep's pluck (liver, lungs, heart) minced with other ingredients including onion, spices, salt, suet, oatmeal, and stock. Traditionally, the dish is cooked encased in an animal's stomach, though artificial casing is now used.
Sloppy joe
Salisbury steak
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