Say goodbye to steak and kidney pie, clotted cream and Eccles cake if the younger generation have their way - traditional British foods are in danger of dying out because teenagers don't eat them, says a new survey.

Surprisingly, one fifth of 16 to 19-year-olds has never even tried a Cornish pasty.

The Sainsbury's poll found this age range was 'significantly' less interested in traditional dishes than older consumers - even the over-20s showed more enthusiasm for dishes like Dover sole, haggis, faggots, Caerphilly cheese and Gloucestershire squab pie.

It seems the proud British tradition of puds and pies is facing a slow demise at the hands of flashier imports like burgers, pizza, noodles and kebabs.

But it's not too late! Take a stand for homegrown classics with these two scrumptious recipes for Toad In The Hole and Fruit Crumble, courtesy of Sarah Edington, author of the Complete Traditional Recipe Book.

Find your nearest teenager, add table, plate and fork, and let the culinary conversion begin...


(Serves four)
2-3tbsps sunflower oil or approx 25g hard fat such as Trex
6 large sausages
2-3 cherry tomatoes per portion

For the batter:
110g (4oz) plain flour
1/2tsp salt
2 large eggs, well beaten
300ml (1/2 pint) milk, full cream or semi-skimmed

Sieve the flour and salt into a mixing bowl and make a batter by stirring in the eggs, and making a smooth paste with a little of the milk.

Next, beat in the rest of the milk until the mixture resembles unwhipped double cream. At this point leave it to stand for at least 30 minutes, preferably one hour. Preheat oven to 220C/425F/Gas Mark 7.

You can use either a 20x16cm (8x6in) roasting tin or individual round tins, whichever is more practical. Add the fat or oil to the roasting tin (or a little in each roasting tin) and heat in the oven till the fat smokes.

Chop each sausage into four and arrange the chunks in the roasting tin/s. Intersperse the sausage pieces with cherry tomatoes.

Put in the oven for five minutes, then pour on the batter and cook for a further 15 minutes. Check to see if the Toad is cooked - smaller tins may be ready at this point, but a larger Toad may take longer.

The batter should be crisp and golden. Serve piping hot.


(Serves six)
700g (1 1/2lb) of fruit - apples, plums and rhubarb are all good choices. You can also use a mixture of fruit; blackberries and apples is a particular favourite
Sugar to taste

For the crumble topping:
110g (4oz) plain flour
1tsp mixed spice
110g (4oz) butter
110g (4oz) brown sugar
50g (2oz) chopped walnuts or almonds

Preheat oven to 200C/400F/Gas Mark 6. Layer the fruit in an ovenproof dish with sugar (the amount depending on the sharpness of the fruit).

Sieve the flour with the spice. Rub the butter into the flour with your fingers until the mixture is the texture of fine breadcrumbs - you can also do this in a food processor.

Mix in the sugar and the nuts and sprinkle in a thick even layer over the fruit. Bake in the oven for 30-40 minutes. Serve hot with pouring cream or yoghurt.