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.

Bakewell Pudding,

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.

Bara Brith,

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.

Challah,

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.

Cornish Saffron Buns,

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.

Custard Tart,

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.

English Muffin,

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.

Grasmere Gingerbread,

Irish Soda Bread is bread which incorporates baking soda as a leavening agent, instead of yeast, and is specifically made from soft wheat flour and also traditionally with buttermilk

Irish Soda Bread,

Traditionally from Kent, the Kentish Huffkin is a flat, wide bread roll, characterised by the indentation in the centre of the roll made by the baker’s thumb.

Kentish Huffkins,

From the South of England, Lardy Cakes are often rectangular or round, based on lard. They are a deep gold colour, sticky and shiny, speckled with dried fruit, flaky, sweet and chewy.

Lardy Cakes,

Invented in England in the 1600’s to commemorate Mothering Sunday. A fruit cake containing two layers of almond paste and with 11 marzipan balls on top, representing 11 of the apostles.

Mothering Cake,

Pikelets are a regional South Welsh variation of the crumpet, whose name derives from the Welsh – meaning “pitchy bread”. It is thinner than a crumpet, made with yeast batter and cooked on a griddle.

Pikelets,

Oatcakes originally from the North of Scotland, developed in the 17th century, and made with various cuts of ground oatmeal, salt, a little dripping and water. They are commonly thin and crispy.

Scottish Oatcakes,

Staffordshire Oatcakes go back to the 18th century. They are circular, pale brown, speckled and smooth on the underside, and have small holes on top. They have an oaty and slightly sour taste.

Staffordshire Oatcakes,

Spelt bread is made from a primitive form of wheat – spelt – which adds a deliciously rich nutty flavour to the bread. Spelt offers a wider range of nutrients compared to other forms of wheat.

Spelt Bread,

Produced in the North-West of England, Stottie bread is a flat and round loaf, with a heavy texture, and with an indent in the middle made by the baker.

Stottie Cake,

Welsh Cakes were traditionally baked on a bakestone, now iron griddles are used. Welsh Cakes are small and circular; dried fruits and currants are added, and sometimes spices such as cinnamon.

Welsh Cakes,

The Yorkshire teacake is a light, round, sweet bun made with yeast, containing dried fruit and often currants. These are usually toasted and buttered, and served with tea.

Yorkshire Teacakes,

Medieval “biscuit bread”: leftover dough from bread making was dried out in an oven until it hardened. The yeast was later replaced by butter, and biscuit bread became shortbread.

Scottish Shortbread,