Great British Grub - Shame about the Name... Quiz

Answer: A type of sausage made with pig's blood.

This is served sliced and fried with your choice of bacon, eggs, sausage, mushrooms, fried bread, fried tomatoes and baked beans as a "Full English" or "fry up". You can also get white pudding which is similar, but without the blood that gives black pudding its colour.

Answer: Sausages.

Yorkshire pudding is made from a batter (like thinner pancake batter) poured into sizzling hot fat and baked in the oven till it's puffy and golden. It is usually served as an accompaniment to roast beef, but when sausages are baked into the pudding it becomes toad-in-the-hole and is eaten with gravy as a meal in its own right.

Answer: Minced lamb, onions and carrots topped with mashed potato and baked.

Shepherd's Pie can be made with beef instead of lamb, and is then called Cottage Pie (thanks to Plumbus for this info!). Beef and potato wrapped in pastry is a Cornish Pasty - tin miner's wives in Cornwall used to wrap their husband's dinner in a portable pastry case so it was easy to carry and eat, and the meat and potatoes didn't get covered in dirt down the mine. Nowadays it makes a good snack when you don't have time to sit down and eat!

Answer: A kind of meatball or rissole.

The meat mixture is wrapped in caul fat (the lacy membrane that surrounds a pig's internal organs in the abdominal cavity) to hold them together, giving them their odd lumpy appearance. Not as popular as they once were, though whether this is due to the name, the taste, or the difficulty of obtaining caul under today's health and safety regulations, I am not sure!

Answer: A cake.

Sponge cake is basic cake (2 ounces of sugar, butter and flour per egg) that can be flavoured with chocolate, coffee, orange, or lemon. Two of these are usually sandwiched together with jam, or buttercream and topped with icing sugar. A Victoria sponge is plain cake sandwiched with raspberry jam and dusted with caster sugar.

Answer: Suet pudding flavoured with raisins.

This is one to be eaten in the winter - served warm, it's solid enough to fill you up on its own, no need for a main course!

Answer: Treacle sponge pudding

Put a generous amount of golden syrup in a basin, top with sponge mixture, cover with a pudding cloth and steam. This is another heavy-duty pudding, and my Dad's favourite.
Steak and kidney pudding is also sometimes called Baby's Head. A tinned meat suet pudding topped with mashed potato can also be called baby's head. Thanks to player Wobblyo for this information.

Answer: A type of biscuit

Bath Olivers are a type of biscuit, known in North America as a cracker. They were first made by Dr. William Oliver around the year 1750, in the English city of Bath, as a safe food for his patients "taking the waters" at the famous spa. They are still sold today, and anyone can enjoy them. A Bain-Marie is the French name for a double boiler, which can be used for steaming puddings.

Answer: Make it into a casserole or stew.

Chuck steak (also called braising steak) is a cheaper cut of beef perfect for casseroles etc.

Answer: Danish Peasant Girl in a Veil.

Please don't ask. I don't have the faintest idea! I hope you enjoyed the quiz and that I haven't put you off British cooking forever!