Great Grub from Great Britain Trivia Quiz

Answer: Cawl

Cawl was the most common dish served in the winter months in South Wales. The broth was served first, eaten with bread, and the meat and vegetables were served as the second course. Sheep and leeks are common in Wales.

Answer: Haggis

These are the traditional ingredients for the Scottish dish, Haggis. Don't be put off by the ingredients, it is delicious.
A canny Scotsman might try to fool you by saying that it is an animal of varying descriptions and that its legs are not the same size as it runs around the sides of mountains in Scotland. Rumoured to be a hermaphrodite.

Answer: Bubble and Squeak

Bubble and Squeak, eaten for breakfast, has been used for over one hundred years as a way to use leftovers from the dinner the previous night.

Answer: Laver Bread

Traditionally prepared for St David's Day and also called Welsh sea biscuits, the seaweed is usually gathered near Swansea. It is boiled for about 5 hours before being mixed with the oatmeal, made into little cakes and fried in bacon fat. You can use a little lemon juice to add flavour.

Answer: Cornish Pasty

The Cornish Pasty will always be associated with tin mining and to a certain extent, coal mining. The food was taken as lunch into the mine and the meat and vegetables were eaten. By this time the pastry was dirty and was thrown to the "knockers", the spirits that lived in the mine, to keep them happy.
The pastry kept the filling inside hot for about 10 hours but the miners who loved the food, ate half for breakfast, then left the other half on the surface in ovens ready to be eaten for lunch. To avoid confusion, the miner's initials were baked on top of each pasty.
One area of contention is where to make the "crimp", or the join. Some say at the top, some say at the side. What do you think?

Answer: Scouse

Scouse was brought to England by Northern European sailors who called it Lobscaus. It was adopted by the people of Liverpool whose nickname is now Scousers. Many different recipes exist including some that include the use of Oxo cubes instead of beef stock.

Answer: Bakewell pudding/tart

Allegedly made by mistake in the 1800s by an inexperienced cook at the White Horse Inn in the market town of Bakewell. Instead of blending the egg mixture into the cake, she spread it on the jam.
The customer liked it and so history was made.

Answer: Knickerbocker Glory

Many people outside the UK first knew of this treat when it was mentioned in Harry Potter and the Philosopher's Stone. There are many versions but it has been eaten in the UK since 1930.

Answer: Fish and Chips

The fish and chip shop has been with us since 1860 and fish has been used as a substitute for meat by Roman Catholics on Fridays. Schools have adopted this practice by having fish and chips for dinner on Fridays. Tasted much better in greaseproof paper and wrapped in newspaper than in a polystyrene container. Salt and vinegar added for taste.

Answer: Yorkshire Pudding

Roast beef and Yorkshire pudding, you can't have one without the other. Although Yorkshire puddings have been in existence since the Middle Ages as food for poor people, they weren't paired with roast beef for another 200 years.