Popular across Northern Ireland throughout the 20th century, fifteens are deliciously sweet, no-bake treats. Named for the quantity of ingredients required, the recipe traditionally combines 15 digestive biscuits, 15 marshmallows and 15 maraschino cherries, all crushed or cut into pieces and combined with condensed milk and desiccated coconut. This mix is then rolled into a cylinder-like shape or set into squares and chilled in the fridge. You’ll find families making these at home, as well as ready-made options in local bakeries and stores.

While it’s believed to date as far back as medieval times, pease pudding is widely associated with northeast England and has been served up in homes and local restaurants across the region since the 1820s. This savoury favourite is made by boiling dried yellow split peas with vegetables, herbs and vinegar, resulting in a hearty, paste-like dish. You’ll usually find it presented with slices of thick ham or gammon and a ladleful of parsley sauce, or layered in a ham and pease pudding sandwich.

A teatime treat enjoyed across Wales, this rich fruit loaf has a long history dating back centuries and takes inspiration from a traditional yeasted bread. Translating to 'speckled bread’, it’s peppered with dried fruits and lightly finished with mixed spice. These days, fans of the bake tend to slather slices with salted butter and pair with a cup of tea.

Similar to English bubble and squeak, this Scottish mashed potato dish is laced with cabbage slices and fried onions, before being finished with cheese and baked until golden and oozy. Its origins are hotly debated, though it’s widely associated with the Scottish borders. It pairs well with haggis (more on this later) or cold meats.  

The exact origins of this meat-stuffed pastry pie are widely disputed, with many recipes found across the Midlands. It’s the county of Shropshire in the West Midlands that has shaped its legacy, though, with local bakeries and stores continuing to sell variations of the dish. It’s typically made with a mix of ham, potatoes, onion, cider and apple, all baked inside a thick pastry shell.  

A wartime favourite enjoyed across the southwest of England, homity pie is a Devonshire classic originating in the 1940s. It’s thought that the Land Girls (Women’s Land Army) concocted this hearty meat-free recipe during the Second World War, when rationing was in place. An easy, throw-together meal, the traditional dish features a combination of potato, onion, cheese and herbs piled into a flaky, golden pastry crust.

While Isle of Sheppey locals may remember being served this sweet treat at school, gypsy tart isn’t a dish that’s widely known outside of the region. This retro pudding – made with evaporated milk, sugar and shortcrust pastry – originates from the small island off the Kent coast. Its exact timeline isn’t known, with some believing its history stretches over a century; the widely accepted story suggests a farmer’s wife needed to feed hungry children from the street and crafted this dish with the sparse ingredients she had to hand.

Similar to Ireland’s equally carby colcannon, champ is Northern Ireland’s most popular mashed potato–based side and is just as delicious. Traditional recipes call for potatoes, milk, butter and stinging nettles – though these prickly greens are now most often replaced with spring onions. It’s believed champ was originally created to help combat malnutrition.

Loaded with tasty fillings (think cheese, sausage and eggs), Staffordshire oatcakes are delicious hand-held breakfast treats made with oat flour. Regional to Staffordshire Potteries, an industrial area of Staffordshire famed for its handmade ceramics, the savoury, chapati-like dish can be traced back to the 17th century. Light and airy, this speciality meal continues to be sold by local bakeries today.

This wartime breakfast staple may be scone-like in its appearance, but it's full of flavour, laced with ketchup, Worcestershire sauce and bacon and finished with cheese on top. Its exact timeline is hard to pinpoint; while some believe the savoury snack dates back to the 1860s, what is certain is that its popularity rose from the 1920s onwards. Some old-school Birmingham bakeries and cafés continue to honour the bake, serving up the delight to locals and visitors alike.

Combining toasted oatmeal, cream, whisky and fresh raspberries, cranachan is a tasty, traditional Scottish pudding. This berry-laced dessert was originally created to celebrate the summer harvest, when raspberries are plentiful. Nowadays, it’s a sweet treat enjoyed year-round and is often served up as the final course during Burns Night celebrations.

Ever wondered why Liverpudlians are nicknamed Scousers? While it was originally used as a derogatory term, the word can actually be traced back to this hearty meal. Packed with cubed meat (usually beef), potatoes, onions and simple seasoning, Scouse – traditionally known as lobscouse – is a stew sailors would eat during the 18th century across Northern Europe. Over time the name was shortened and has since become associated with Liverpool.  

This may look like a typical full English breakfast at first glance, but this hefty morning meal is packed with components regional to Ulster in Northern Ireland. Alongside the usual fried elements (think bacon, eggs, sausages, tomatoes and black pudding), it’s made heartier with the addition of soda bread and potato cakes (potato farls). Cooked breakfasts have been popular across Britain since the Victorian era, but this style became particularly prominent in Northern Ireland in the mid-20th century.

Capable of satisfying both sweet and savoury cravings, this 19th century creation is a stroke of pure genius. Housewives devised this easy dish so that their farmer husbands could eat hassle-free and on the go. The long, pasty-style meal features a savoury filling (usually meat, vegetables and potatoes) on one side and a sweet stuffing (often jam or stewed fruit) on the other. Still a popular choice today, you’ll find it served in bakeries across Bedfordshire.   

The exact origin of these meat-free sausages is unknown; meat varieties from the Welsh region of Glamorgan can be traced back to the 1700s, while recipes for both vegetarian and meat-loaded sausages were published throughout the 19th century. Packed with leeks, cheese and herbs, the dish’s popularity peaked during the Second World War, a time when meat was difficult to source due to rationing. Glamorgan sausages are still menu regulars in restaurants and cafés across the region, while families continue to mix up their own take on the dish at home.  

Distinguished in appearance by the fish heads poking out of its pastry lid, stargazy pie’s origins can be traced to the 16th century. Legend has it that local fisherman Tom Bawcock saved his village of Mousehole in Cornwall from famine when he returned from a stormy day at sea with a victorious catch. While many fillings are now used, the pie traditionally featured whole small fish (usually pilchards or herrings), hard-boiled eggs and potatoes with a thick pastry crust.  

Studded with sultanas and flavoured with Seville orange, locals believe a classic Dundee cake must be prepared, decorated and baked within the specific geographical area of Scotland to be truly considered authentic. To give it its distinct look, the cake is finished with blanched whole almonds. Its origins can be traced back as far as the late 1700s, when local shopkeeper Janet Keiller developed the earliest version.

While saying the name may make you feel like a giggly school kid all over again, this Yorkshire staple is hard not to love. The sweet treat is believed to date as far back as the Elizabethan era, when bakers began experimenting with leftover dough and candied fruit. It then went on to became widely popular under its current name in the mid-19th century – Betty's Café Tea Rooms in York, established in 1936, has since become so renowned for the bake that it has trademarked the name.

Originating from the northeastern Scottish harbour town of Cullen, this comforting soup wasn’t always rich with its distinctive smoked haddock flavour – in fact, Cullen skink was initially a broth made with beef scraps. It wasn’t until the townspeople fell on hard times during the early 1890s that the meat was replaced with smoked haddock, which was in plentiful supply. A hearty dish still enjoyed today, it’s best served with a side of crusty bread.

Confusingly, this Welsh delicacy doesn’t contain or involve bread at all, but rather is a green-hued paste made from boiled seaweed. While it’s not the most appealing-sounding dish, it’s surprisingly delicious thanks to its unique salty taste and is even nicknamed ‘Welshman’s caviar’. Enjoyed since the 17th century, it’s usually coated in oatmeal, fried and served as part of a traditional Welsh breakfast with bacon and cockles.

Originating in Manchester, this sweet tart may have been a school dinner staple for many Brits growing up, but it has a longer history than you might think and is believed to be a modernised riff on the traditional Manchester pudding, which dates to the mid-1800s. The homely dessert features a light shortcrust pastry base that’s smothered with a layer each of raspberry jam and custard, before being finished with desiccated coconut.  

Crispy, cheesy and comforting, this North Yorkshire staple is also known as Teesside Parmesan. A riff on both the classic Italian melanzane alla parmigiana and American chicken Parmesan, it’s believed Greek American navy chef Nicos Harris first served this version at his Middlesbrough restaurant in the late 1950s. Featuring a chicken or pork cutlet that’s flattened, breaded and deep fried until golden, it’s finished with a layer of béchamel sauce and melted cheese.   

Incredibly popular during the Victorian era, jellied eels were enjoyed by Londoners in their masses. This was largely thanks to the accessibility of the dish – at the time, the River Thames was teeming with the slivering fish, which simply needed to be cooked and cooled in their own savoury, gelatinous jelly. While it’s nowhere near as popular today, you can still get your hands on the East End favourite in old-school pie and mash shops.

Part of Welsh culture since the mid-19th century, this teatime treat is traditionally prepared with a handful of store cupboard ingredients (flour, butter, sugar, egg, milk and currants) and cooked over an open flame on a bakestone. The result is a mix between a scone and a pancake and can be enjoyed plain or with butter and jam. 

It’s believed that this traybake was created by Henry Chalkley in the early 1900s. Known for its distinctive pink icing (originally coloured by using locally grown mulberries) and sprinkling of desiccated coconut, this delicate sponge cake is now synonymous with Tottenham Hotspur Football Club – slices were given out to children for free after the team won the FA Cup for the first time in 1901. These days you’ll find the bake served up across north London and beyond.  

In a bid to help prevent further starvation during the Great Famine of the mid-19th century, renowned Belfast-based baker Barney Hughes began selling a crusty bread roll at price that poorer families could afford. Instead of regular flour, this bread was made with a nutritious blend of pea and bean flour and quickly became known as the Belfast bap. It’s still eaten today, served in bakeries across Northern Ireland and often comes stuffed with fried eggs and meat for a tasty breakfast option.

Circular in shape and filled with sticky, sweet currants, you’ll find this flat pastry in every bakery in Eccles. Originating in this small market town on the edge of Greater Manchester, it’s believed the first cake was sold by local shopkeeper James Birch in 1793, though it’s widely thought that the recipe itself dates even further back. Eccles cakes have become so synonymous with the town that it’s remiss to visit without sampling one.

The Cornish pasty has become so synonymous with the southwest coastal county of Cornwall that it was granted protected status by the EU in 2011. Traditionally steak, potatoes, swede and onions are wrapped in a shortcrust pastry case. Its origins can be traced back to the 1200s, when its distinctive, thick crimped edge enabled miners to eat the hearty meal by hand.

Made with sheep’s pluck (minced heart, liver and lungs), oatmeal, suet and spices, and cooked in a sheep’s stomach, Scotland’s national dish may sound terrifying to some, but it’s loved by many. Dating back centuries (with some historians believing its roots lie in England), the dish is typically plated with neeps and tatties (mashed turnips and potatoes) and enjoyed during Burns Night celebrations.

Whether you like yours lightly spiced or extra garlicky, this mild curry is now a beloved dish that’s eaten around the globe. But it hasn’t always been that way, and the dish is believed to have originated in Birmingham. A Pakistani restaurant called Adil’s is said to have first introduced it in the mid-1970s, offering locals a tasty but less fiery take on traditional Pakistani cuisine. Nowadays, the takeaway favourite can be found on menus far beyond Birmingham. 

This picnic staple has a very British origin story. It’s believed that the first scotch egg was created at luxury London department store Fortnum & Mason in 1738, as a meal for hungry travellers. While it originally featured a pullet (young hen) egg, these days the meaty snack tends to feature a slightly runny, hard-boiled chicken’s egg centre and a sausage meat outer layer that’s breaded and deep fried until golden brown and crispy.

Although the earliest recipes can be traced back to the 12th century, shortbread lovers have Mary, Queen of Scots, to thank for popularising this creation during the 16th century. It’s said that the royal adored petticoat tails, a traditional triangular style flavoured with caraway seeds. Widely associated with Scotland, many different shortbread styles and shapes can now be found all over the UK, from thick, finger-like biscuits to delicate rounds.

Whether or not the Yorkshire pudding originated in this northern region of England has always been contested. However, as the first written recipe dating to the 18th century references Yorkshire, it certainly helps the local cause. Either way, this baked batter pudding – made simply with eggs, flour and milk – has become an integral part of the British Sunday roast dinner and is best enjoyed drenched with gravy.

As the name suggests, this comforting classic originated in Lancashire during the cotton industry boom in the 19th century. Packed with cheap ingredients (the dish was originally made with stewed mutton and root vegetables and finished with a layer of sliced potatoes), it was an easy, affordable and filling way for labourers to refuel after a busy day. Following the release of The English Cookery Book in 1859, Lancashire hotpot’s popularity became widespread across Britain and continues to be a dish enjoyed by many today.

This Cockney classic featuring a meat pie (usually minced beef), mashed potatoes and parsley sauce is believed to have its roots in the Victorian era. A popular dish in the London Docklands area, this working-class meal would typically come served with a helping of jellied eels. Locals and tourists alike can still get their hands on the favourite, served up in old-school pie and mash shops across the capital’s East End.

A small market town located in the Derbyshire Dales, Bakewell has a global reputation for its distinctive sweet pastry. While its origin is highly contested, many trace its story to 1820 when Mrs Greaves, the landlady of The White Horse Inn, was asked to make a jam tart. Not following the instructions, she ended up creating a pudding, with the almond paste on top of the jam instead of smeared over the pastry. This iconic dish is now enjoyed across the country.

While it’s hard to pinpoint the exact origins of the pork pie, with many believing it’s a newer take on the traditional medieval raised pie, the town of Melton Mowbray in Leicestershire has become renowned for its hearty style. Dating back to the 1700s, the pies here quickly became a popular lunch with labourers and the town’s fox hunting community. To make the dish, a hot water pastry (made by mixing flour, lard, salt and boiling water) is filled with seasoned fresh pork. Once cooked, its distinctive, savoury jelly is poured through the lid’s hole to stop the pie from drying out. The result is a dish no picnic or buffet table would be complete without.

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