Identify the British Food Trivia Quiz

Although described as a pudding, which you'd normally expect to be sweet, Yorkshire puddings are usually an accompaniment to savoury meals, especially a traditional roast beef Sunday dinner.

Yorkshire puddings are a mix of flour, egg and milk (sometimes water) cooked in a hot oven in a pan containing oil. Although they are more often a side dish, a large version can provide the basis for a whole meal, with the Yorkshire pudding containing other items such as sausages and mashed potato or cooked just with sausages for a traditional toad in the hole.

The name comes from the Scottish city of Dundee where the cake was first made, commercially at least, in the late eighteenth century. Some sources say it is much older, having been made for Mary, Queen of Scots more than two centuries earlier.

The cake is a rich fruit cake which can include a variety of dried and candied fruits. The distinctive feature of a Dundee cake is the decoration on the top, which is a pattern made from almond nuts.

The Cornish version of the pasty dates from the seventeenth and eighteenth century, created to provide workers, often farm labourers or miners, with a substantial but easily transported midday meal. The pastry case was a means of keeping the main part of the meal, normally a mixture of meat and vegetables, clean and wasn't always intended for consumption.

In the fields, men rarely had access to water for washing their hands and underground conditions were even worse with the risk that food could become contaminated by traces of poisons, such as arsenic, so the pastry was often discarded.

Modern pasties can have various fillings, sometimes even sweet ones, but a true Cornish pasty should always have meat and vegetables, which need to be cooked before being encased in the pastry.

Named for the fishing town of Arbroath, in eastern Scotland, Arbroath smokies are a type of smoked haddock. The name is protected under European law and can only be used for fish produced within a five mile radius of Arbroath and using the long established methods. These involve salting the fish first before smoking them over a firepit inside half of a whiskey barrel.

This method of smoking means the fish are cooked when bought so can be eaten straight away either cold or warmed. They can be used for making any recipe that needs smoked fish including another traditional Scottish dish called Cullen skink, a soup. The fact that they are already cooked is what differentiates them from other types of smoked haddock and kippers which have to be cooked before eating.

The story behind the dessert that is usually told is that it was first served at a cricket match when Eton were playing another public school (that's a fee-paying school in the UK) called Harrow. The tale has been described as apocryphal, but the name has stuck.

The ingredients are a mixture of meringue, strawberries, or other berries, and cream. Mixed together they form the 'mess'. The first one is said to have been created when someone accidentally dropped the ingredients and decided to combine them rather than waste them. It's certainly a popular pudding no matter how it came about.

This form of stew is believed to have become popular during the Industrial Revolution in England when the spinning of cloth stopped being a cottage industry, where women worked at home, and moved into factories. This meant that meals had to be cooked slowly and without needing constant attention.

The traditional meat used in Lancashire hotpot is mutton, which is a meat which needs slow cooking to make it tender. The meat is mixed with vegetables and topped with sliced potatoes. Lamb is more often used in modern times instead of the traditional mutton, which is rarely available.

There are references to a Sussex pudding dating back as far as the last quarter of the seventeenth century, although the descriptions of it differ quite a lot from the version we now see. The part which doesn't seem to have changed is the suet pastry which surrounds the pudding. The original versions don't have any mention of the lemon which is now associated with the dish.

There are various recipes for making a Sussex pond pudding, with and without dried fruit and with some cooks recommending spices such as cinnamon or ginger. The standard version involves a suet pastry encasing sugar and butter with a whole lemon. The dish needs to be steamed for at least two hours during which the butter and sugar caramelise and the lemon becomes candied. When cut open, a pond of caramel forms, as shown in the photo, with the lemon adding a touch of sourness to offset the sweetness of the caramel.

Pontefract cakes aren't really cakes at all, but a kind of confectionary made entirely from liquorice with added sugar. Originally called Pomfret cakes, from the Norman name for Pontefract, the more modern name is the one commonly used now as the town (in Yorkshire) is where they were originally made.

As the photo shows, the sweets are circular in shape with an embossed pattern which was originally applied by hand but is now done by machine. It seems they were originally created for medicinal purposes but that fell out of favour in the nineteenth century.

This dish doesn't have any woodcock (a wading bird which isn't commonly eaten) in it, nor does it come from Scotland. It is a fancy version of scrambled eggs on toast which dates from Victorian times. Mrs Beeton provided a recipe for it in her 'Book of Household Management' (1861).

As mentioned, the main ingredients are toast and scrambled egg, with the distinctive feature of Scotch woodcock being the strips of anchovy which finish the dish. Sometimes anchovy paste is spread on the toast too. Anchovies have a strong taste, so aren't universally popular.

This form of cheese on toast is called caws pobi in Welsh, which just means melted cheese and has been popular in Wales for centuries. Initially called 'Welsh rabbit' by the English, it is now more commonly called Welsh rarebit.

The difference between an ordinary cheese on toast and Welsh rarebit is that the cheese is cooked separately as a sauce and contains other ingredients such as beer, mustard or Worcestershire sauce which is then poured onto the toast. The Welsh even have a Welsh rarebit day, held on 3rd September annually.