Northern Irish cuisine with whole wheat flour which also uses baking soda as a rising agent. It is usually sweetened in contrast to the savoury white soda bread. A soft tray bake cake which gets its name from using Fifteen of each main ingredient (marshmallows, digestive biscuits, cherries). Boxty is mainly found in County Fermanagh, Boxty is a weighty, starchy potato cake made with 50:50 mix of cooked mashed potatoes and grated, strained, raw potato. The most common variety is boiled boxty, also known as hurley, a large round loaf which is boiled whole for several hours, allowed to rest and then sliced
Crumpet If differentiated from the crumpet, a pikelet is defined as containing no yeast as a raising agent and as being cooked without a ring, making it rather flatter or thinner than a crumpet, and a thinner batter was also used. In Stoke-on-Trent, pikelets were once sold in the town's many oatcake shops. A 1932 recipe for Staffordshire pikelets specifies that they were made with flour and buttermilk, with bicarbonate of soda as a raising agent, and suggests cooking them using bacon fat. The term "pikelet" is used in Australian and New Zealand cuisine for a similarly flat cake, of the