locale: Leicestershire

Thin sponge cake made with chopped apples and grated cheese mixed-in. Served either as a cake or with custard.

Yeast-raised white wheatflour dough, rolled very thin, sprinkled with currants and sugar, folded, cut into strips and baked. Known since 1869, these buns were l...

Baked sponge pudding with glace cherries, angelica, rum (or sherry) and coffee flavouring mixed-in.

Small round buns of fat-and-egg rich, yeast-raised sweet white wheatflour, with dried fruit and peel mixed-in.

Pastry of flour, butter, sugar and egg, flavoured with almonds and lemon peel. Rolled, and formed into thin S-shapes. Baked.

A form of pie, said by 'Food in England' by Dorothy Hartley to be; "very curious. It is mentioned by many old writers and I found it still made in Leicestershir...

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Tall, hot-water paste pie filled with chunks of cooked pork and bacon with sage. Often decorated on the top or with flutes up the sides (Francatelli 1846, Hutch...

Steamed suet pudding made with whole egg, raisins, lemon rind, nutmeg and brandy (J.Salmon)

Apple chunks with any cold meat, fatty bacon, ginger and seasonings under a shortcrust cover.

A very rich and moist fruit cake made sultanas, currants, muscavado sugar, butter, eggs, cherries, almonds and rum, decorated on top with cherries and almonds.

Pie with veal, bacon and larks. Not the same dish as Melton Mowbray Pork Pie

A Melton Mowbray Pork Pie

'Food in England' by Dorothy Hartley (Hartley 1954) reports from her correspondent Mrs Loudon that in some parts of Leicestershire and Staffordshire raised hot-...

Sweet yeast-raised bread buns with dried fruit and candied peel formed into the point-ended shape of weaver's shuttles, glazed. Eaten on Saint Valentine's Day i...

Suet paste roll filled with chopped bacon, ham, onion, butter, sage and brown sugar, steamed (Hutchins 1967, etc).

Sweet loaf-form soda-raised cake made using wheatflour and cornflour, iced.