A photo guide to classic British foods

A photo guide to classic British foods

CNN, March 24, 2019

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Toad in the hole: Britain's food can be as confusing as its Brexit negotiations. Toad in the hole, for instance, contains zero toads and few holes. Click through the gallery to see more of the country's culinary conundrums.

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Scotch egg: An egg wrapped in a sausage. No one knows why or how.

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Spotted dick: Laugh all you like, this combo of sheep fat and sugar helped shape geneons of Britons.

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Fish fingers, chips and beans: A symphony in orange and yellow.

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Scones: No one can agree how to pronounce them, or serve them.

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Yorkshire pudding: If you're going to eat one thing on this plate, make it the chunk of batter on the end.

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Christmas pudding: In deep space, when a dying sun explodes into a supernova, it leaves behind an incredibly dense neutron star. Brits pour brandy sauce over them and serve them up at Christmas.

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Shepherd's pie: A tantalizing world of brown meat lurks beneath that blanket of mashed

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Sausage roll: These pastry and pork products are the backbone of modern Britain. (May contain actual backbone).

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Jellied eels: A dish best served cold. Or not at all.

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Tea and biscuits: No crisis is too big that it can't be resolved by pouring boiling water over dried leaves, adding milk and serving it with a couple of biscuits.

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Pie and mash: Carbs, carbs, carbs, carbs, carbs and carbs.

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Jam roly poly: A delicate, delicious ballet of sugar and fat.

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Rice pudding: Britons really, really know how to enjoy themselves.

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Full English: This breakfast dish ideally comes served with added offal. Maybe also a defibrillator.

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Fish and chips: As British as, er, fish and chips.

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Eton mess: Best enjoyed intravenously.

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Black pudding: Congealed pig blood never looked so alluring.

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Steak and kidney pudding: An upside down version of this pie.

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