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What's in a Name?
There's a lot in a name, but the weird sounding names for British dessert foods tend to be the exception to the rule. Usually, food names sound appealing or create a sense of anticipation, such as apple pie, treacle sponge, and rich fruit cake. But British dishes often require that you guess what the food is. For example, do you know what a Singin' Hinny is? How about laver cakes? Both are, in fact, quite delicious, but their names don't necessarily reflect that.
Many of these weird and wonderful names for British foods have been handed down over the centuries. Some come from local dialects, while others are just imaginative. With this list, get the facts about some of the weirdest sounding cakes, puddings, and biscuits in the United Kingdom.Continue to 2 of 20 below.
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The name of this classic English pudding usually results in a smile or look of horror, which is why some people prefer the dish's alternative name, “Spotted Dog Pudding.” The spotted part of the name supposedly refers to the raisins and currants in the dough. The word "dick" is a colloquial word for pudding originating from the antiquated "puddick" or "puddog."Continue to 3 of 20 below.
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These lovely, sweet griddle cakes are a delight. Hinney is how "honey" is pronounced in Northeast England. It is also a term of endearment for women and children. The singing part of the name describes how the cakes are cooked in a hot flat griddle pan. As they hit the pan, the butter and lard start to sizzle and sing.Continue to 4 of 20 below.
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Brack is one of Ireland's most famous bakery products. The name comes from "breac," which means speckled and refers to the fruit in the loaf. Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time or as part of your St. Patrick's Day celebrations.Continue to 5 of 20 below.
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This sweet doesn't refer to an electric device you can write on, as its name implies. Instead, it is a Scottish candy, much like fudge. Scottish tablet contains sugar, butter , and condensed milk and is very easy to make.Continue to 6 of 20 below.
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Cranachan is not quite a trifle, but it's similar. It is a Scottish dessert often served at celebrations such as Christmas or Burns Night. The pudding contains raspberries, oats, cream, honey and a dash of Scotch whiskey.Continue to 7 of 20 below.
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Parkin is the Northern English form of gingerbread, distinguished by where and how it is made. The most well known is Yorkshire Parkin, which traditionally is eaten on Nov. 5, known as Bonfire Night. The event celebrates the famous failure of Yorkshire's Guy Fawkes to blow up the Houses of Parliament in 1605.Continue to 8 of 20 below.
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No Welsh afternoon tea would be complete without this delicious fruity tea bread. Bara Brith literally means speckled bread.Continue to 9 of 20 below.
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First made in North West England in 1793, eccles cake is a small flat pastry filled with dried fruits and spices.Continue to 11 of 20 below.
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Eton mess is a mixture of strawberries, meringue, and cream traditionally served at Eton College. It's unclear how it first got the name. According to one story, a Labrador dog sat on a picnic basket in the back of a car and squashed a strawberry and meringue dessert.Continue to 12 of 20 below.
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Crempog is Welsh pancakes. They are different from the traditional British pancake eaten on Pancake Day. Crempog is thicker, slightly risen and cooked on a griddle - not unlike American pancakes. They are quick and easy to make. You can eat them at tea time or for breakfast.Continue to 13 of 20 below.
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A fat rascal is a rather obese-looking scone made famous by Bettys cafe tea rooms in Harrogate. The recipe is a closely guarded secret. However, there are versions found all over England.Continue to 14 of 20 below.
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Cornish Hevva Cake is steeped in the tradition of pilchard fishing in the county. It is a hefty thick, flat cake made of lard, margarine, and flour. It is filled with sugar and currants.Continue to 15 of 20 below.
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Dead Man's Leg
Dead Man's Leg (also known as Dead Man's Arm or Jam Roly Poly) is the shape and texture of the log-shaped suet roll. Hence, it is compared to a dead man's limbs.Continue to 16 of 20 below.
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Huffkin Huffkins are also known as Kentish Huffkin, where this bread-like bun is from. The bun differs from a traditional tea or bread cake, as it has a little lard in the mixture. The bread bun can be eaten filled with meat or with fruits, such as Kent's cherries.Continue to 17 of 20 below.
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Black Bun is a traditional Scottish treat eaten at Hogmanay (New Year's Eve). It is a dense, rich dish made of dried fruits wrapped in pastry. The filling looks almost black; hence the name.Continue to 18 of 20 below.
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Dorset knobs are doughy dry buns with a little added sugar and butter. Traditionally the Dorset knob is eaten with cheese.Continue to 19 of 20 below.
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Ecclefechan tart is a dried, fruit-filled sweet tart. The name comes from the village of Ecclefechan in the Dumfries and Galloway region of Southern Scotland. The tart is also known as border tart, which is lovely but not as endearing as Ecclefechan.Continue to 20 of 20 below.
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Sussex Pond Pudding
Sussex pond pudding is a suet pastry pudding made with lemon, butter, and sugar. The pudding is then steamed for several hours, which creates a lovely pool of thick lemony sauce when cut.