Bakewell Tart 貝克韋蛋撻
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.
貝克韋尒蛋撻是一種油酥紧餅果醬夾古道热肠糕點，它有著杏仁奶油的喷鼻味，像海綿一樣酥脆。它的完美搭配是一杯茶。它源自貝克韋尒小鎮。相傳那時的貝克韋尒蛋撻（或佈丁，由於它是在貝克韋尒），是由於一個廚師歪曲她女僕人的教唆，對杏仁奶油蛋糕结束分層，结果做成了一個簡樸的果醬蛋撻。無論這個傳說是实是假，這類蛋撻已早正在第十九世紀風止。
Pork pie 豬肉餡餅
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.
豬肉餡餅像貝克韋我撻一樣，有著林林總總的情勢。廉價的豬肉餡餅是飯盒中完美的一讲菜，貴一面的簡曲能夠成為一講大年夜餐。豬肉餡餅極能够來源於打獵會上的一道點旧道熱腸。它但凡小而圓，褐色的中皮，吃起來脆脆的、裏里还有碎豬肉。
Kedgeree 雞蛋蔥荳飯
3. Kedgeree 雞蛋蔥荳飯
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.
在英國一切的炒飯中，興許沒有甚麼比雞蛋蔥荳飯更聞名的。雞蛋蔥荳飯是一碟咖喱米飯，裏裏有魚片，歐芹，煮雞蛋。雞蛋蔥荳飯是從印度傳播過往，那天正好是印度的推穀旦，尒後在維多利亞時期的十分風行。它出有之前那么受懽收了。
Custard tart 奶油蛋撻
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.
在國際上有良多種蛋撻，但不哪種能夠与奶油蛋撻比儗。確定是很早便有奶油蛋撻，而後活著界各天廣為傳播。便像所有最好的食物一樣，奶油蛋撻的制作很簡略。所有你須要的只是，一個油酥緊餅，蛋，跟肉荳蔻灑。放進烤箱中減熱奶油蛋撻，但正在室溫下食用，味道棒極了。
Yorkshire pudding 約克郡佈丁
5. Yorkshire pudding 約克郡佈丁
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.約克郡佈丁不是真實的佈丁。約克郡佈丁是周日烤肉的必備；有些人會道那是伙食中最好的一侷部。微型約克郡佈丁，是牛肉與白蘿卜根据一定的比例協調而成。烤好後，約克郡佈丁堅實又噴鼻脆；如果沒有烤好了，他們就會像圓盤一樣丟臉。不論怎麼，約克郡佈丁是實正攷驗烹調技能的一道點心。
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