British Cooking Terminology
aubergine eggplant
back bacon similar to Canadian bacon
bake blind bake a pastry case empty, by covering with wax paper and weighing down with beans
bangers sausage. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly.
baron of beef two sirloins in one roast
bap hamburger bun
beetroot beet
biscuit cookie or cracker (sweet biscuit or savoury biscuit)
boiled sweet hard candy
brill something like a small turbot
broad bean fava bean
brown bread wholemeal bread
brown stock beef stock
bully beef corned beef
candyfloss cotton candy
caster sugar finely granulated sugar (not as powdery as confectioners' sugar)
Channel Island milk milk that's almost as thick as light cream
chicory endive
chipolata small pork sausage
chips french fries
chocolate vermicelli chocolate sprinkles
chump chop a type of lamb chop
cider hard cider
clingfilm plastic wrap
coal fish / coley black cod
coffee sugar sugar in large brightly-coloured crystals
coriander leaves cilantro
condensed milk evaported milk
corn almost any grain (see maize and sweetcorn)
corned beef canned pressed ham (see salt beef)
cornflour cornstarch
cos lettuce romaine
courgette zucchini
crisps potato chips
crumpet something a bit like an English muffin ("English muffins" do not exist in England)
custard custard sauce, or sometimes baked custard
cutlet chop
demerara sugar light brown cane sugar
Devonshire cream a particular type of clotted cream
digestive biscuits something like Graham crackers
double cream heavy cream
doughnut jelly doughnut
duff a flour pudding boiled or steamed in a cloth bag
endive chicory
faggot meatball
fairy cake cupcake
fillet steak tenderloin steak
fish fingers fish sticks
French beans string beans
gammon large, thick, round piece of ham
garibaldi hard rectangular currant cookie
ginger nut ginger snap
golden syrup something like corn syrup
greaseproof paper wax paper
green pepper bell pepper
icing frosting
icing sugar powdered (confectioners') sugar
jacket potato baked potato
liver sausage liverwurst
maize corn
marrow squash that looks like a giant zucchini
mince ground beef/hamburger
mincemeat mince pie filling (dried fruit, peel, brandy, etc; very occasionally contains meat)
mixed spice a mixture of allspice, cinnamon, nutmeg, ginger, coriander and cloves
offal liver, kidneys, tongue, tripe and any other animal organs
perry hard cider made from pears instead of apples
plum duff plum pudding
polony bologna
porridge cooked oatmeal
prawn small shrimp
pudding any sweet dish served directly after the main course is often called "Pudding," thus invoking the question "What are we having for pudding?"
ring doughnut doughnut
rump steak sirloin
salt beef corned beef
silverside top round
single cream light cream
sirloin porterhouse steak
sherbet powdered candy
slice bar cookie
sponge finger ladyfinger
squash juice drink
sugar crystals see coffee sugar
sultana white raisin
sweetcorn whole-kernel corn
swede yellow turnip
tart pie
toffee taffy
treacle similar to molasses
whipping cream halfway between light and heavy cream
white stock chicken or fish stock
whitebait small silvery fish, usually deep-fried whole
