Barm cake

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Barm cake
Barm cake with black pudding.jpg
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.[citation needed]

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.[citation needed]

See also[edit]


  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. ^