Barm cake

Barm cake

Barm cake with melted butter and black pudding
Type Bread
Place of origin England
Region or state Greater Manchester, North West England
Main ingredients Barm
Cookbook: Barm cake  Media: Barm cake

A barm cake is a soft, round, flattish bread roll from northern England, traditionally leavened with barm.[1][2][3]

The original barm cake is found in areas of Greater Manchester, North West England. Elsewhere in the country, a similar bread roll would be known instead as a "breadbun", "breadcake", "bap, "cob" (a Midlands term referring to a crustier roll), "teacake" (West Yorkshire/some parts of Cumbria; without currants or currant teacake with currants) or even a "stottie," a larger, spongy bread native to North East England.

The barm cake is more likely made from commercial yeast today.

Chips are a popular filling, sold in most fish and chip shops in the North West of England often called simply a 'chip barm'.[4] Another popular filling in the North West, particularly Bolton, is the pasty barm.[5] Likewise in Wigan pies are a popular filling, as eaten by TV's Jamie Foster.

See also

References

  1. ↑ John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 21. ISBN 978-0-19-964024-9.
  2. ↑ Angus Stevenson (19 August 2010). Oxford Dictionary of English. Oxford University Press. p. 133. ISBN 978-0-19-957112-3.
  3. ↑ Allied Chambers (1998). The Chambers Dictionary. Allied Publishers. p. 129. ISBN 978-81-86062-25-8.
  4. ↑ GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake Archived October 11, 2007, at the Wayback Machine.
  5. ↑ http://www.theboltonnews.co.uk/news/boltonnews/8619644.Delicacy_is_town___s_favourite_snack/
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