Originating from the market town of Bakewell in the Peak District National Park in the 1820’s, the Bakewell Pudding is a dessert consisting of a flaky pastry base with a layer of sieved jam, covered with an egg and almond paste.

Literally meaning ‘mottled bread’ from the Welsh language, Bara Brith can be made in the form of bread – with yeast – or a fruitcake, with self-rising flour. Traditionally, raisins and other dried fruit are added.

Traditional Jewish egg bread, made also with flour, yeast, water and sugar. The dough is rolled into braid-shaped pieces and brushed with egg wash before baking, to add a golden colour.

Originally from Cornwall, Cornish Saffron Buns consist of a deep, golden-yellow crust, speckled with fruit. The flavour is lightly sweet and subtle, and the buns are traditionally eaten with clotted cream.

Originating from East Anglia in medieval times, the Custard Tart is a round tart with sloping sides and crimped edges. Yellow in colour, speckled with brown, they are rich, eggy and sweet, and spiced with nutmeg.

Invented by a British immigrant to New York, Samuel Bath Thomas in 1894, the English Muffin is soft, flat and round. Pale gold in colour on top and white on the sides, with small holes on top.

From the small town of Grasmere in the English Lake District, Grasmere Gingerbread is a thin, rich-brown gingerbread with a sweet and spicy flavour, and a chewy texture.