locale: Devon

Shortcrust pastry Swiss-type roll filled with diced apple and sugar, cut into rounds, laid flat, coated with butter and golden syrup and baked.

Thick batter of flour, treacle, butter, sugar and ground ginger, dropped onto a tray and baked (White 1932, etc). See also 'Barnstaple Fair Pears'.

Whole, peeled, Comice pears with almonds spiked into the surface, stewed in wine and sugar, which is then reduced to form a sauce (British Food Trust, etc).

Blue ewe's milk cheese in small rounds, about 7ins diameter, in foil. Ivory colour with blue specks, smooth, slightly crumbly. Made at Totnes, Devon.

Shortbread-style biscuit made with a high proportion of clotted cream instead of butter. Usually round, c 3 ins, and c½ins thick.

Brittle, very sweet, round biscuits with a dark orange bake and rustic surface, flavoured with ginger and other sweet spices. Not as hard as ginger nuts.

Light meal of pastry buns, almost always scones, split and each half topped, by the diner, with jam and thick cream. Usually accompanied by tea and light snacks...

Pressed cow's milk cheese, similar to, but softer than, cheddar. There are mustard, ginger and onion variants.

A term used for small sweet cakes or scones in Devon and Cornwall.

Cow's milk cheese, ivory with blue specks, slightly crumbly, made in small rounds, about 7ins diameter, in foil.

Grated carrot with flour, fruit, egg, milk, sugar and spice, baked (Walsh 1859) . See also: Carrot Cake

Round biscuits of white wheatflour, clotted cream, sugar and egg, lightly baked. Known at least since an entry in 'Western Morning News' on Wednesday 08 May 193...

Wine sugar and nutmeg frothed with milk, clotted cream on top with cinnamon and sugar (Eaton 1822).

A skinless, long-cut, part-cured ham for cooking. Brined for 12 days, then aged 3 to 4 weeks. Sometimes offered cold smoked or cooked with cider and spices.

Curds with hot cream, sugar, cinnamon on top. Brandy, rum may be added (Eaton 1822, Walsh 1859, Mrs.B, etc). Compare with Damask Cream

Dressed grey mullet pieces in thickened milk with parsley, under a shortcrust lid.

Dough of mashed potato with flour, dried fruit, sugar and butter, formed into a large thin round and baked (Hartley 1954, etc)

Mashed potato with cheese, mustard and parsley, baked in a scallop shell.

A highly variable stew or fry-up of vegetables, usually including cabbage, with meat or meat juices.

An early form of Bread and Butter Pudding. Baked cream custard with bread slices, raisins, sugar, spices (WM 1658, Wooley 1672, Walsh 1859, etc)

A large desert plum with golden flesh. Believed to be grown only around the village of Dittisham in Devon, it is locally known as the 'Plowman Plum', possibly f...

Patties of chopped meat, suet and rice, rolled in egg and crumb, fried. Known from Mrs.B, Hartley 1954 and two 19th Century Cornish texts.

Described in 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857) as "a type of sweet-herb pie", an alternative spelling of Doucette

A triple cream cheese made with unpasteurised Jersey cow's milk, made by Sharpham Dairy, Totnes, Devon. Described as "Mould ripened triple cream soft cheese, cl...

A form of Lumber Pie filled with meatballs of veal with spices, plus veal sweetbreads, button mushrooms, egg yolks, coxcombs (Bradley 1728).

Oysters placed in scallop shells, butter and breadcrumbs over, grilled (Bradley 1728, Moxon 1764, etc). This is remarkably similar to the modern French 'Coquill...

Stew of cubed beef with onions and vinegar accompanied by herb suet dumplings.

Admiral William Henry Smyth's 'Sailor's word-book' of 1865 refers to: "FIGGIE-DOWDIE. A west-country pudding, made with raisins, and much in vogue at sea among ...

Apples baked in batter.

Distinctivly shaped hard biscuits, said to date from 1826, known to have been advertised since 1899 and associated with a number of different bakeries in Devon ...

"A pudding made upon the bones of a shoulder of mutton, after the flesh is taken off" (OED)

Blue goat's milk cheese in small rounds, about 7ins diameter, in foil. Ivory colour with blue specks, smooth and slightly crumbly. Produced by Ticklemore Cheese...

Sweetened milk set with rennet, often flavoured with almond rum or brandy.

Sea laver, boiled and preserved in spiced vinegar.

Chunks of white fish and other seafood (scallops, prawns) with onions, mushrooms and tomato under a shortcrust topping, unlike the mashed-potato topping of the ...

Pilchards marinated in sugar and vinegar with spices. Baked. Prepared at home, or commercially with a solid reputation for very long keeping.

Jelly, or jam, made from semi-ripe bilberry fruits. Served with goose.

Shredded crab meat with onions in a highly-flavoured cream base.

A shoulder of pork roasted, with the blade bones cut into it.

Sweet, butter-rich leavened white bread, made with milk and formed into small balls. Baked, and often sprinkled with sugar. Served cold split in half and filled...

A pie of sheep meat and apple. Compare with the historic Lamb Pye of Hannah Woolley.

Sponge cakes with sweet spices, dusted with sugar. Known only from Vine's Shop Goods...

A blued goat's milk cheese in small rounds, about 7ins diameter, in foil. Ivory colour with with blue specks, smooth, slightly crumbly.

Fluffy egg batter with sugar, spices, ginger, and peel, steamed. Served with butter and sugar. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Sweet butter-rich yeast-raised white bread formed into balls and baked. Served cold split in half and filled, eg. with clotted cream.

A soft goat's milk cheese in small rounds. White, dense and creamy, offered with with herb and garlic additions. Made in Tiverton, Devon.

A form of highly-spiced White Pudding sausage. Most traditionally spiced groats (grains, usually oats or barley, crushed and husks removed) with minced pork off...

Warm ale with cloves, sweet spices, apple and sugar.

That Widecombe in Devon has had an annual fair for at least 150 years is well known. And that gingerbread is often sold there is also well known. But the only r...