Foods exclusive to your area.

I had two for breakfast this morning oldandbold - with butter and honey (very naughty but it is Saturday)

I was introduced to pikelets in Australia. They were what I called scotch pancakes. Very nice whatever they were called!

Stovies, mealy jimmies, butteries, macaroni pies and Aberdeen date scone...these are all the things my family miss in the S of E.

We are near the Black Country. One of their specialities is faggots and gray pays (grey peas). We haven't had it often, but it's very tasty.

I remember gypsy tart at school dinners in Rochester! Now living in Lincoln, but remember is was sooo yummy!

A few years ago at the Church Fete, I bought a bundle of WI recipe books mainly from WIs in Cumbria and Yorkshire. Many of the recipes have become firm favourite and some are mentioned on this threat including Singing Hinnies and Eccles Cakes. I love Glamorgan sausage too - delicious but born out of poverty - I still remember my Welsh granny piling them up on the plate for us.
I think our diet is a bit Gloucestershire, a bit South Wales and a good quantity of Yorkshire and Cumbria.

I love Sussex pond pudding; it was one of the most delicious puddings I have ever eaten, but like jalima, have only ever made it once. Perhaps it is time to revisit it! I’ve never seen it on a restaurant menu; I suppose it doesn’t lend itself to large scale catering.

MIL used to make clotted cream in the days when milk was delivered and poured into your own jugs by the milkman.
In fact, she ate clotted cream every day and lived to 87.

I made a Sussex pond pudding once - it was so delicious but so calorific that I never dared make another one

I’ve only ever had Sussex pond pudding once. It is a suet pudding and in the centre it is stuffed with a lemon and butter [heart attack job] custard to go with it.

jalima as a great we used to have saffron cake with a dollop of cream!

Also pasties made that morning to take to Polzeath and still warm at lunch time.

We used to go blackberrying in the school holidays on the way home from Trebarwith and then have apple and blackberry pasty with a dollop of cream on the beach the next day.

Mum always made cream - something not possible now of course.

A Selkirk Bannock is kind of fruited teabread, chewbacca
This is from The Scotsman
The Selkirk bannock is one of Scotland's more famous baked goods, Fraser Wright discovers its surprisingly rich history and provides a recipe to make your own. The Selkirk bannock is different to a traditional bannock for it is a rich and buttery leavened tea bread, a far cry from the bere bannocks you find in Orkney

Yes I remember them being called savoury ducks as well. Agree with the crumpet v pikelet, crumpets are thicker.
Here in rural France a traditional dish is andouillet which is a tripe sausage and it is disgusting !!

Spot on, chewbacca.

I remember when we moved from Wales to Hertfordshire, my mother asking for faggots in the butchers. Oh,no, madam said the butcher ' savoury ducks' I think most people call them faggots these days

Pikelets were thinner than crumpets, but thicker than oat cakes, in the part of the NW where I grew up.

and clotted cream whitewave!
'Saffron cake' - also known as Friday Dough Cake at the local baker's.

Greyduster and NotTooOld What is more widely know as crumpets were definately called pikelets when I was in Leicester.

This is back to the many different names for bread rolls up and down the country.

Laverbread in Wales is a delicacy made from one type of seaweed and nothing much to do with bread. I think it is an aquired taste. It is supposed to be quite nutritious though.
It appears to be mainly popular in Welsh and Irish coastal areas .

Yorkshire Relish (Henderson’s) has the advantage of being vegan, unlike Worcestershire sauce. As well as being far more delicious.

Or as ‘Foods of England puts it:

A piquant cold sauce based on pureed pickled fruits (dates &c) rather than the rotted fish of Worcestershire sauce or Harvey's.

What are Selkirk Bannocks Maw? Pies?

Selkirk Bannocks from my hame toon.

Oh No! not the Stovies argument again. My DM & DH had totally different recipes for stovies and each refused to eat the other's version. Mum's comprised potatoes with either gravy and left overs from Sunday roast or stew - too mushy according to DF. Dad's had the same, boiled till tender potato squares, with chopped up fried square sliced sausage, fried onions, the fat and juices from the frying pan poured over and a handful of pin head oatmeal- too greasy for Mum's taste and she never ate or cooked with onions as she hated them.

Sister and I were happy with both types and always got extra as DM or DF refused their share.

The Middlesbrough parmo - a wonderful concoction of deep fried chicken, white sauce and cheese that will clog your arteries as you eat it!

Lancashire hotpot, Liverpool's lob scouse, both served with pickled red cabbage. Sausage and mash with onion sauce. My mum sometimes made a rolled suet pudding with left over ham or bacon off the bone and onions. No idea if it had an official name. Roly poly pudding was also made with suet pastry and steamed in a cloth but it was spread with jam before rolling and served with custard. All these were cheap to make and stick-to-your-ribs filling!