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Jalima yes, although I shall concede that pikelets may mean something else to others who are not from Lancs. To me a drop scone is a thick yeastless batter that is cooked on a griddle or in a cast iron frying pan, flipped over to be browned well on both sides. Crumpets are usually cooked from the bottom and pikelets are much thinner and so cook quickly and don't get so brown.

Here in Kent, it is the [disgustingly sweet] "gypsy tart" made from no fewer that three types of sugar!

that = than! [fit fingers...]

fat too!!!

CherryHatrick spot on. I am originally from Yorkshire, so Yorkshire Pudding, Wensleydale Cheese with Fruit Cake (or Apple Pie). We were close to Lancashire so Hotpot featured, also Morecambe Bay Shrimps (Yummy warm on brown bread or toast)

I now live in Devon so it's got to be a proper Devon Cream Tea with home made jam & clotted cream, haven't found Devon Splits yet, I'll keep hunting

Jersey wonders from...Jersey! Fried pastry type thing, in a knot then sprinkled with sugar. Delish!

Legs I lived in Cornwall for 10 years so to me splits are Cornish, not Devonian. I'm not getting into the clotted cream or jam first discussion...

Pease pudding. (North East). I have family from up that neck of the woods.

Oh dear Cherry I was just going to say that having lived in Devon for 40 years I can only think of cream teas......clotted cream first Of course

Wiltshire lardy cake, which also comes from just over the border in West Berkshire. The Bedfordshire clanger was common in neighbouring areas of North Bucks, where DH comes from. My MIL alsways referred to them as Buckingham clangers. You can still get them and DD bought us all one each for lunch when we were stuck out all day at an antiques show in September.

I have a cookery book called 'Regional dishes@ and it is full of these kinds of recipes

To me a drop scone is a thick yeastless batter that is cooked on a griddle or in a cast iron frying pan, flipped over to be browned well on both sides.
Drop scones, that's what I have heard them called in Australia too
now

From Australian Woman's Weekly:

Scotch pancakes, pikelets or drop scones. Call them what you will

I’m from N Ireland I still make my own soda bread wheaten bread and potato farls in a cast iron griddle lovely!!

Pudding in the corner a dish from Sunderland that is a steamed suet pudding with onions, bit like a large dumpling.

When I was a teenager we would go to the chippy and ask for "babby's 'ed, chips and gravy" the head being a suet pudding made with mince beef.

Myym I've never tried making my own. Maybe I'll give it a go

Being Yorkshire through and though in my family we always had Yorkshire pudding cooked in a large tin, cut up and served with gravy as a first course - which I how I still do it. Never individual ones served with the meat and veg course.

A piquant cold sauce based on pureed pickled fruits (dates &c) rather than the rotted fish of Worcestershire sauce or Harvey's.
I must try it, although I do like the rotted fish of Worcestershire sauce, especially on cheese on toast or hotpot.

Yes Mapleaf, lease pudding. A friend if my daughter's (who lives in the south) was most indignant because they thought he was mad when asking for it in a food shop. It was to put on his ham in a stotty cake sandwich.

We had Gypsy Tart at school in Kent. Literally the ONLY thing I could never stand to eat so I often swapped it fir the extra first course

I’d completely forgotten about Gypsy tart until mentioned above. I went to school in Kent but hadn’t realised it was a Kent recipe. I used to live near Bath- Bath chitterlins (think pig intestines); Bath chaps (pig cheek); Bath buns amd Sally Lunn’s from SL’s teashop. In my Leics. granny’s recipe book - Enderby Wake’s pudding (a bit like Xmas pud). I now live in Berks so I’d guess anything to do with venison or trout from the chalk streams in the West and curry in the East, or anything from Waitrose. We also have quite a few local breweries.

CherryHatrick when DH was in the Army, one of his favourite rations when they were on field exercises was a tinned steak and kidney suet pudding, affectionately known as ‘a baby’s ‘ed!’

When I was a child in Gloucestershire, as a rare treat, my parents enjoyed a plate of elvers which had been fished from the River Severn, tossed into a frying pan while they were still alive and then doused in vinegar when they had stopped wriggling and turned white. Ugh! Looked like miniature strands of spaghetti.
We used to toast pikelets in front of the fire on a three-pronged toasting fork and plaster them with so much butter that it dripped down your arm when you bit into them. They were at least a centimetre thick and very unhealthy.

When I first met OH he took me to Hull market for a slap-up meal, Yorkshire style: a pork pie served in a cereal bowl and topped with mushy peas and mint sauce. He knew how to show a girl a good time. Don't know whether they still serve them.

gadaboutgran My Mum and Dad used to enjoy chitterlins but never shared them with us, thank goodness.
Talking of disgusting offal products, we once bought some andouiette from a Continental market in York Christinefrance . It smelt so awful that even the cat wouldn't eat it.