Two of the Most Popular British Summer Dishes

With the arrival of summers, the problem that every woman face is what to make for their dears.  We all see that when it comes to food, the Brits are extraordinarily choosy and selective. Therefore, keeping this in mind, we have these two amazing summer recipes that are popular in Britain. Try these amazing recipes in your home and let us know how your family reacts.

Mini Pork pies with piccalilli:

This is the famous recipe of Frizzante restaurant in London. It’s quite easy to prepare and cook.


Butter few dots

600g shortcrust pastry


85g dried bread crumbs

6 Cumberland sausages

200g smoked bacon lardon

¼ teaspoon each; ground mace, ground pepper, and dried sage

1 egg beaten

Sesame seeds



Firstly, heat oven to 200C. Line each hole in a 12-hole muffin tray with a thin patch of baking parchment using a dab of butter to stick it in place. Now roll out 2/3 of pastry on a lightly floured surface and stamp out 12x10cm circles. Press a circle into each hole of the tray.

Secondly, sprinkle 1 tsp of breadcrumbs into the base of each pie. Put the rest of the crumbs in a mixing bowl and add the sausage meat by squeezing the sausages and discarding the skins. Add bacon, mace, pepper, sage and a little bit of salt. Now mash and squish everything together. Now place the mixture into the holes of the muffin tray making dome in the middle.

Thirdly, roll out the remaining pastry sheet and stamp out 12x7cm circles and brush them with egg. Now place the egg side down on each pie to make it stick. Now after covering the 12 pies in the tray brush more egg on top of it. After sprinkling some sesame seeds bake them for 30 mins.

Serve when cooled with piccalilli or some other pickle of your choice.

Classic summer pudding:

This is the perfect sweet dish to beat the heat.


300g raspberries

225g blackberries

100g redcurrant

400g strawberries

140g caster sugar

400g brioche loaf

Clotted cream to serve


  1. Wash the fruits and place all of them except strawberries in a large pan with caster sugar and 3tbs water and gently heat for 3 mins. When the juice of fruits starts seeping out, add strawberries and cook for 2 mins more. Taste it and add sugar if needed.
  2. Line a 1-2-liter pudding basin with double cling films leaving an overlap around the top. Remove the crust of brioche loaf and cut it into 1cm thick slices along the length. Cut one slice in half-widthways to fit the base of bowl.
  3. To amass the pudding, dip the slices of brioche into the fruit juice and place them to streak the basin. Start with the bottommost pieces then lay soaked rectangles of brioche along the sides of the bowl. If there are any gaps lefts, patch them up with the leftovers of brioche but keep some for the base.
  4. Tip the fruit into the lined basin and finish the pudding with a layer of brioche to cover the basin after covering the basin pour over the remaining liquid and wrap it with the cling.
  5. Place a small plate that fits the top of the basin over the cling film and put some weights. Leave the pudding in the fridge for a few hours or overnight.
  6. Before serving, unwrap the cling and place a serving plate on top of the basin. Flip it over, remove the basin and peel away the cling. Serve in slices with clotted cream.

We hope that your family will definitely love these two classic British dishes. However, to keep your phones safe while travelling in the UK download Mspy UK.