1. Bakewell Tart 貝克韋蛋撻
The Bakewell tart is a shortcrust pastry filled with jam and almond sponge （frangipane）. The result is the perfect accompaniment to a cup of tea. The tart originates from the town of Bakewell. Local legend has it that the Bakewell tart （or pudding, as it is known in Bakewell） was created when a cook misunderstood her mistress'instructions and layered frangipane on a simple jam tart. Whatever the truth the tart has been popular since at least the early 19th century.
貝克韋爾蛋撻是一種油酥松餅果醬夾心糕點(diǎn)，它有著杏仁奶油的香味，像海綿一樣酥脆。它的完美搭配是一杯茶。它源自貝克韋爾小鎮(zhèn)。相傳那時(shí)的貝克韋爾蛋撻（或布丁，因?yàn)樗窃谪惪隧f爾），是因?yàn)橐粋€(gè)廚師誤解她女主人的指示，對(duì)杏仁奶油蛋糕進(jìn)行分層，結(jié)果做成了一個(gè)簡(jiǎn)單的果醬蛋撻。不管這個(gè)傳說(shuō)是真是假，這種蛋撻已早在第十九世紀(jì)流行。
2. Pork pie 豬肉餡餅
Like the Bakewell tart, the pork pie comes in a variety of forms. Cheap ones are perfect for lunch boxes, more expensive ones can almost be a meal in themselves. The pork pie likely originated as a snack for hunting parties. It is usually small, round, a crust of brittle brown pastry and a filling of chopped pork.
豬肉餡餅像貝克韋爾撻一樣，有著各種各樣的形式。便宜的豬肉餡餅是飯盒中完美的一道菜，貴一點(diǎn)的幾乎可以成為一道大餐。豬肉餡餅很可能起源于狩獵會(huì)上的一道點(diǎn)心。它通常小而圓，褐色的外皮，吃起來(lái)脆脆的、里面還有碎豬肉。
3. Kedgeree 雞蛋蔥豆飯
The fry-up may be a more famous British breakfast but nothing beats a good kedgeree. Kedgeree is a dish of curried rice, flaked fish, parsley and boiled eggs. Kedgeree is one of those dishes brought back from India in the days of the Raj, and was wildly popular with the Victorians. It is not as popular as it once was.
在英國(guó)所有的炒飯中，也許沒(méi)有什么比雞蛋蔥豆飯更出名的。雞蛋蔥豆飯是一碟咖喱米飯，里面有魚片，歐芹，煮雞蛋。雞蛋蔥豆飯是從印度流傳過(guò)來(lái)，那天正好是印度的拉吉日，此后在維多利亞時(shí)代的十分流行。它沒(méi)有以前那么受歡迎了。
4. Custard tart 奶油蛋撻
The custard tart does have international variants but none to compare with the Egg Custard Tart. Custard tarts must be an ancient invention, given the wide spread of variations across the world. Like all the best foods, the custard tart is simplicity itself. All you need is a shortcrust pastry, a well made egg custard, and a sprinkling of nutmeg. The custard tart can be eaten hot from the oven, but eaten at room temperature improves it immensely.
在國(guó)際上有許多種蛋撻，但沒(méi)有哪一種可以與奶油蛋撻相比。肯定是很早就有奶油蛋撻，然后在世界各地廣為流傳。就像所有的食物一樣，奶油蛋撻的制作很簡(jiǎn)單。所有你需要的只是，一個(gè)油酥松餅，蛋，和肉豆蔻灑。放進(jìn)烤箱中加熱奶油蛋撻，但在室溫下食用，味道棒極了。
5. Yorkshire pudding 約克郡布丁
Yorkshire pudding is not a pudding. Yorkshire puddings are an accompaniment to Sunday roasts； some would say the best part of the meal. Miniature Yorkshire puddings with a morsel of beef and horse radish make a great canapé. Made well, Yorkshire puddings are light and crisp； made badly, they can resemble pucks. Whether or not your Yorkshire puddings rise is the true test of your cooking ability.約克郡布丁不是真正的布丁。約克郡布丁是周日烤肉的必備；有些人會(huì)說(shuō)這是膳食中的一部分。微型約克郡布丁，是牛肉與白蘿卜根據(jù)一定的比例調(diào)和而成。烤好后，約克郡布丁松軟又香脆；如果沒(méi)有烤好了，他們就會(huì)像圓盤一樣難看。不管怎樣，約克郡布丁是真正考驗(yàn)烹飪技能的一道點(diǎn)心。