Cornish people an important element of the Cornish diet, but international commercial fishing was also well established by the 16th century, and tons of pilchards were exported from Cornwall to France, Italy and Spain every year. Stargazy pie is an occasional festive Cornish dish with the heads of fish standing on their tails, originally pilchards, piercing a pastry crust. The saffron bun, also known as the tea treat bun, is a sweet bread with its origins in Cornwall. With its comparatively small, rural population, major contribution by the Cornish to national sport in the United Kingdom has been limited. There are no
Custard pie in individual dishes rather than as a filling in crusts. Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie