These humble griddle cakes originated in Northumberland, likely gaining popularity among working-class families during the 19th century. The ingredients were affordable and readily available. Griddle cakes are popular staples in cultures worldwide, but not all of them have such an endearing name – Singing Hinny. “Singing” refers to high-pitched sizzling sounds these cakes make as they cook on a hot pan greased with butter.
Remember that some cakes sing and others might not on an off day. The second part of the name comes from how “honey” is pronounced in Northumberland. What are the ingredients? You probably already have them in your pantry – flour, butter, lard, currants, salt, and milk.
Pie, Mash, and Liquor
Pie, mash, and liquor is a classic London East End dish. It consists of a meat pie and mashed potatoes. Sounds yummy enough. But whoever concocted this ruined everything with the next ingredient – a strange green liquid known as "liquor." You wish it were alcohol! This one’s a thin green sauce from cooking jellied eels in water. A little parsley gives the sauce its distinctive green hues.
You pour the liquor over the mashed potatoes and pie and eat up! Most people find the combination quite enjoyable. But it’s got a distinct aroma and appearance, preventing many people from trying it. We’ll take their cue. The locals know best, after all.
Battered sausages are a quintessentially British food, although nowadays other items like saveloys or Mrs-Bars are also battered and fried. If you can’t stomach batter on everything, this one’s probably not for you. For the others – sure, give it a try! These are inexpensive sausages coated in batter (similar to the one used for fish) and then deep-fried. They’re not a fancy delicacy. What they are is iconic!
Battered sausages can be found in chip shops throughout the British Isles. The batter comprises flour, water (or sometimes beer), and salt. You will find them in fish and chip shops across the UK and also across the former empire in Australia and New Zealand.
Manchester’s variation of the Scotch Egg is a pickled egg wrapped in pork meat and black pudding (a local favorite, by the way). Dip the egg in breadcrumbs, fry, and enjoy! As with most iconic British foods, the Manchester egg’s origins can be traced to a pub. A man named Ben Holden and his mates were out having a few pints at a pub.
Holden called for a few snacks to go with his drink: a scotch egg, salt and vinegar crisps, and a pickled egg. And that’s when inspiration hit. What if he could create one snack from three of his favorite snacks? Was it the ale? Was there something in the air? We’ll never know. But before long, Holden had crafted the perfect recipe for “Manchester Eggs.”
Piccalilli is a traditional British mustard-based vegetable pickle considered authentic only if it includes cauliflower. Nothing, absolutely nothing else will do! Piccalilli has a distinctive sharp and mustardy flavor. Even though it’s a very obviously British creation, the relish's origins remain a mystery. Some say it's a British homage to pickles found in India. Believable. We wouldn't put that past the Brits! Piccalilli is sharp and mustardy.
The relish has turmeric, cauliflower, pearl onions, cucumbers, spices, and capers. It’s the perfect accompaniment at buffet lunches or dinners. Spread it on cold beef, cooked ham, or the traditional “Ploughman’s Lunch.” Piccalilli’s beauty lies in its simplicity and versatility. Oh, and it keeps for several months in sealed jars.