Favourite Regional Delicacy

My husband says his Nan used to make Lent Pie. He says it was wonderful, but he can't remember what was in it. She was a Maid of Kent.

Staffordshire oatcakes with bacon and cheese....delicious. Staffs oatcakes are more like an oaty pancake not those funny little biscuit they eat in Scotland.

Deedaa I love saffron buns too, specially the lovely home made ones we used to buy in the farmer's market at Truro, when we lived in Cornwall. Don't know whether the stall is still there. maybe a good excuse to go back for a holiday and check!

Quite rich (horribly fattening) I'm afraid. Definitely designed for a hard day down the tin mine.

That sounds quite rich, Deeda. I am sure that there'll be a recipe on the internet.

Not sure why it's heavy although I suppose it's quite a stodgy cake. I seem to have lost my recipe but it had fruit in it and I think you roll it out and spread it with butter, then fold it up (a bit like puff pastry) and score the top diagonally like a trellis and sprinkle sugar over it before you bake it. It doesn't rise a lot so it comes out square and flattish and if you're like my husband you can split it open and butter it.

Why is it heavy and what's in it?
As fruit cakes go, I advocate Dundee cake.

cornish heavy cake sounds really tempting...

I second the cornish pasties and would add cornish heavy cake and saffron cake and of course cornish clotted cream

Have never made Gypsy Tart MiceElf, afraid I rarely have it as it is a real hip hugger (and we can buy it from our local farm shop). I believe it is very easy to make though and the recipe is here http://www.bbcgoodfood.com/recipes/259622/gypsy-tart

We only have mushy peas round 'ere ....

Cheating grannyactivist unless you have been keeping your Norwegian identity a secret until now. How do you make gypsy tart ?

I know it's a very big region, but can I leave the UK and mention Norwegian waffles please?

I've heard of those but never made one. With Kent and Sussex ancestors I really ought to.

Oh, and I forgot about Sussex Pond Pudding. It's a steamed pudding which hides whoe lemons inside which appear with a wonderful lemony scent and juices when the pudding is cut into.

Nanapug, do you still make Gypsy Tart?

It doesn't take much to be a better cook than a Fen Tiger, Jess. There's a well known restaurant in Ely that hasn't changed its menu since it opened in 1968 Eels are on the menu, of course. (Yuk)

I'm with you MiceElf, gypsy tart, only Kent schools used to serve it for school dinners. So fattening and sickly but fabby yum yum!!!

Lardy cake, a Wiltshire/West Berkshire specialty. Our village bakery do them, full of dried fruit and lard and they are DELICIOUS

Gypsy Tart from Kent. Star Gazy pie from Cornwall. Jellied eels and whitebait from London.

Cornish pasties made in Cornwall, no contest!

I'll go with the Selkirk bannocks too, gracesmum; soft fruit from the Carse of Gowrie; Ayrshire potatoes; Arbroath smokies.
You'll notice that for delicacies I have gone back to my home territory.

Please translate dahlia
The Belgians do a good line in eels merlot "paling in red" and "paling in green" isn't it? But maybe they are better cooks than Fenlanders ?

Stottie cakes in the North East with ham and home made peas pudding.

Selkirk Bannock - s sort of fruit loaf which is good slathered with butter (ooh matron!) and eaten on a cold day (or indeed a warm/cool/wet/dry day)

Yorkshire fat rascals and curd tarts. Stotty bread in Northumberland, and hinny cakes. Genuine Bakewell puddings.