locale: Sussex

Sliced apples with brown sugar, topped with a crumble of flour, optional rolled oats, butter, sugar and ginger, baked. See: Crumble Topping

Stewed mullet with sauce made of fish stock with wine and onions.

Partridge with beef steak pieces, mushrooms and herbs in a suet pastry case, steamed (White 1932, etc)

Any of several sweet desserts consisting of bananas and soft toffee (made with caramelized condensed milk); originally and chiefly a flan of shortcrust pastry f...

A type of well pudding, with plums or raisins in it (Wright 1857), made as a plain boiled pudding, then split and filled with butter and sugar.

Rich hog's black pudding made with minced pork as well as blood, possibly with currants and spice.

A long round pudding, made of flour and jam, a type of bolster-pudding.

Batter of flour, butter, sugar with orange. Piped in small rounds, baked. Pairs sandwiched together with apricot jam, dusted with sugar.

Individual paper-case cakes with lemon or rose flavouring and currants. Known at least since advertisements of the 1850's

Sponge cake made with treacle, sweet spices, ginger and almond.

A hard white candy seaside rock stick with 'BRIGHTON' lettering through, distinguished in that it is more usual for Brighton Rock to have a multi-coloured outer...

Egg-yolk custard with almond and lemon thickened with breadcrumbs, Stiff egg white partly folded-in. Baked to give a marbled white-yellow appearance. Reported i...

Stew of cubed beef with sliced potato, celery, olives and spices, topped with potato slices and baked. Widely known, with several variations, the olives are omi...

Said in the area to be the "pie which you serve to people who have outstayed their welcome."

A type of pasty made by piling a circle of paste with a chopped mixture of cooked liver, bacon, and herbs (sometimes with apple or mushrooms) topped with cheese...

A large cake baked for an entire week's consumption, known only from WD Parish's 'Dictionary of the Sussex Dialect' (1875).

Dough of flour and pork fat rolled around slices of fat pork, sometimes with currants, baked.

Puff pastry base topped with the pulp of cooked sharp apples mixed with butter, sugar, whole eggs, citrus peel, nutmeg and breadcrumbs, baked. (J.Salmon)

An apple turnover - known from 'WD Parish's 'Dictionary of the Sussex Dialect' (1875).

Given in WD Parish's 'Dictionary of the Sussex Dialect' (1875) as "a Sussex pudding, made of flour and water only."

Piped soft pastry fingers with lemon flavouring, iced. Known only from 'Vine's Shop Goods.'

Beer, egg, and brandy, made hot.

Boiled chopped pork with flour, currants, lard and allspice. Forced into skins and tied in bunches so as to be approximately the size of an egg. Boiled and then...

Small square cakes of soda-raised white wheatflour with currants sugar and lard. Similar to the, larger, Hampshire Lard Cake

Boiled double-crust suet pastry filled with chopped eel, hard-boiled eggs, pork, eel stock, chopped onions and parsley.

Dish lined with blind-baked sweet shortcrust pastry, then filled with whole stoned cherries in a batter made with sugar and whole egg, usually with ground almon...

Double-crust pie containing filling ingredients, often including rabbit or chicken, in a sauce with macaroni.

WD Parish's 'Dictionary of the Sussex Dialect' (1875) gives; "An apple-pasty made thin in the shape of a semi-circle, and baked without a dish." Wright 1857 say...

Plain boiled flour-and water dumplings, of unknown speciality (Mrs.B)

Thin pastry pieces, fried in butter, served dusted with sugar and spice (Wooley 1672).

Filling of chopped apple and mixed dried fruits with sweet spices. (White 1932)

Mixed mandarin and Seville orange jelly (Acton 1845)

White flour, lard, sugar and dried vine fruits made into a dough with soured milk, steamed or baked.

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A suet pudding, the centre of which is filled with butter and sugar, often with fruit. A suet lid seals the pudding, which is then steamed for several hours in ...

Plain flour-and-water dough, boiled. An accompaniment for roast meats. Known since the early 19th Century. The name has also very occasionally been applied to a...

Sausage rolls made with bread dough outer casing, baked entire. A survival of the earlier form of Sausage Roll

A form of wheatflour soft-bun formed to be split and filled with cream. Known only from the grocers Jempsons. See also Cornish Splits

A large, all-purpose, dark-red skinned plum with greenish flesh.