We enjoy a variety of foods here in the UK, from main meals to snacks to desserts. And let’s not tea time, we are known for our love of our afternoon tea! We are very excited to join Miss Viviana Lopez Larretchart‘s project called Global Cooking, Global Fun. In fact, sometime next week, we are going to be cooking scones live via Google Hangouts on Air while her students and another class cook along with us! How exciting is that?
In this post, we’d like to give you a brief idea of the types of food we eat.
Although lots of English people eat the Full English Breakfast consisting of: bacon, eggs, sausages, mushrooms and baked beans, the most common breakfast, in England, is actually just cereal. The most popular types of cereal are made out of wheat, oats or corn, such as: porridge, corn flakes, muesli and Weetabix. Tea is also very popular in England to drink with breakfast.
A very popular English tradition is the Sunday Roast, which is a big meal eaten by the entire family, on Sunday for lunch. This consists of a roast meat with gravy, and a few different types of vegetables (usually including potatoes).
The traditional English dinner is mostly the same as the Sunday roast, with meat and vegetables, but just less of it. Although now, most people in England actually eat curry for dinner! People still eat loads of different vegetables with their dinner including: peas, carrots, broccoli, cucumber, cress and fresh salad leaves.
Other Traditional Meals
- Fish and chips
- Victoria sponge cake
- Bangers and mash – sausages and mashed potato
- Pies – Shepherd’s pie, pork pie, steak pie, apple pie
- Yorkshire pudding – a dish made out of batter and eaten with beef and gravy, and although it has pudding in its name it can also be eaten as a starter or main meal
Amazingly, many people now consider curry as the national dish of England, that’s how popular it is. We have it once or twice a week, as we love it too!
We’ve given you the recipe for this below.
Scones resemble the texture of cake, but taste like bread, they are made with wheat, and are sometimes glazed with egg. They usually have a sweet taste, and are traditionally eaten at tea time, a small meal between lunch and dinner, and are served with a pot of tea, clotted cream and jam.
The first scones were round and flat, they were made out of oats, and cooked on a griddle, then cut into triangles to serve. Now, most scones are served round, made out of wheat, and cooked in the oven. There are lots of variations of scones that can be served with different things, but they are most commonly served with jam and cream.
There are two different ways to pronounce the word scone. The first rhymes with gone, and the second rhymes with cone. In the UK, the most common pronunciation is the first way, rhyming with gone.
Here are some of the foods we eat during these special occasions:
- Christmas pudding – a dessert made out of lots of fruit, nuts and spices, served with custard or ice cream
- Mince pies
- Chocolate yule log – a chocolate cake filled with jam in the shape of a log
- Roast turkey/goose, with gravy – the main dish of Christmas lunch
- Roast potatoes and parsnips
- Hot cross buns – sweet, spiced buns with raisins or currants, decorated with a cross on the top
- Roast lamb
- Boiled eggs – eaten for breakfast
- Simnel cake – a fruit cake decorated with marzipan, eaten at tea time
- 250g self raising flour
- 1 tsp baking powder
- 40g butter
- 1 tbsp caster sugar
- 1 pinch salt
- 125ml (half a cup) milk
- 1 large egg - lightly beaten
- A little extra flour for dusting, in a small bowl
- A 6cm (2 1/2") cookie cutter
- Pastry brush
- One or two baking sheets
- Preheat the oven to 200°C/400°F.
- Sift the flour and baking powder into a large bowl.
- Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
- Add the sugar and salt and gently mix with your fingertips again.
- In a measuring jug, mix the milk and egg lightly with a fork, don't create too many bubbles.
- Place 3 tablespoons of this egg/milk mixture in a bowl, and set it aside for glazing the scones later.
- Gradually pour the milk/egg mix into the flour mix and stir gently with a wooden spoon to form a soft dough. The dough will be quite soft and even sticky. Better to have a wet dough than a dry one as it will rise better.
- Turn the whole thing out onto a lightly floured surface, and flatten it out, either using your hands or a rolling pin, to a thickness of about 2 1/2cm (one inch).
- Use your cookie cutter to cut out as many scones as you can, then place them on your baking sheets.
- Using your pastry brush, spread some of the milk/egg mix onto each of the scones.
- Get an adult to put them into the hot oven to bake for 10-12 minutes, until the tops are a lovely golden brown.
- Let them cool before eating.
- In England we eat them with clotted cream and jam, but instead you can eat them with butter and jam, or cream cheese and jam.