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British Recipes: What They’re Called vs What They Actually Are
These dishes may have unusual names, but they taste incredible! Watch Amy, Tammy, and their siblings try some authentic British cuisine on 1000-lb Sisters, Tuesdays at 9/8c.
By: Josie Wilkins
Photographer:Stolyevych Yulia
You can browse museums and stock up on souvenirs, but you haven’t truly experienced a new country until you’ve tried its cuisine. From foreign ingredients to exotic condiments, the dining experience differs from place to place and is a huge part of a country’s culture. However, it can be overwhelming when the menu is incomprehensible — especially when it’s written in what should be a familiar language. That’s right, even in Great Britain, you can come across some dishes that have been named so bizarrely that not even translation apps can help.
We see this come to light on 1000-lb Sisters during Amy and Tammy's family trip to London, where they apprehensively try the traditional British dessert, "spotted dick." Much to their own surprise — and to the surprise of anyone unfamiliar with the dish — it was an absolute treat! So, let’s delve into some of the other mystery dishes that can be found within the pages of an authentic British menu.
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Spotted Dick
Houston Chronicle/Hearst Newspapers
To clarify, spotted dick is a delicious, fruity sponge pudding with suet, citrus zest, and currants. It’s typically served in thick slices with hot, creamy custard and it's widely loved across Great Britain, so it comes as no surprise that the sisters wanted some to bring home! The name of this dish wasn’t intended to be so mischievous though. "Spotted" refers to the dried fruit in the pudding, which gives it a speckled appearance, and the word "dick" is a shortening of the old English word for pudding, "puddick."
Toad in the Hole
Food Network
You may have thought of frog as a delicacy associated with French cuisine, and you’d be right in thinking so. But no amphibians were harmed in the making of a toad in the hole — it’s a traditional British dish made of sausages in a flaky, Yorkshire pudding batter, typically served with onion gravy and vegetables. Nowadays, vegetarian and vegan versions are quite common across the UK. Why this dish has been so named is unclear, but many say it’s simply because the sausages in the dish resemble toads peeking out from a crevice.
Bubble and Squeak
Food Network
A dish dating back to the 18th century, bubble and squeak is made with cooked potatoes and cabbage, mixed and fried. The recipe consists of leftovers, either from a Sunday roast or Christmas dinner, so it can also include some meat if there’s any to spare! But why the name, you ask? Apparently, it’s just down to the sounds made by the ingredients when being fried.
Pigs in Blankets
Food Network
You may be already be familiar with a dish called "pigs in a blankets." However, the version you’ll find over the pond differs from that in the states. Instead of being coated in a pastry, the "pigs" (sausages) are blanketed in a salty, juicy strip of bacon!
Eton Mess
Fairfax Media
At first glance, the Eton mess may appear to be a dishevelled pavlova. Made with meringue, whipped cream, and strawberries, that is essentially just what it is. The classic summer dessert dates back to 1893 from Eton College, where it is said that an elegant strawberry pavlova was made to celebrate a cricket match against an opposing school. After the dessert was dropped and crushed, the Eton mess was born, and remains a beloved treat in England during the warm summer months.
Cullen Skink
lucentius
Finally, with little clue of what the recipe entails, you might be weary to try a "Cullen skink." However, despite the arguably unflattering name, this thick, hearty soup is a truly delicious dish. Made with smoked haddock, potatoes, onions, and cream, Cullen skink is named after the town of Cullen in Moray, Scotland, where it originated. The term "skink" is a Scottish word which refers to the shin or knuckle of beef that was traditionally used to make broths. Today, it is one of Scotland’s most famous dishes, and a key part of a Great British menu.
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