Today’s baked goods pale in comparison to a Georgian festive speciality, says food historian Neil Buttery, as he lifts the lid on the Yorkshire Christmas Pye.

The 1857 Royal banquet at Windsor Castle at Christmas time, showing the procession of the dishes being carried in. The first is boar's head with parsley and traditional lemon in its month; the secondly is the large decorative Christmas pie.
Today’s baked goods pale in comparison to a Georgian festive speciality, says food historian Neil Buttery, as he lifts the lid on the Yorkshire Christmas Pye.