Sussex is known for its strong tradition of local food and drinks. Some of which are listed below.
Sussex Drip Pudding – not to be confused with Yorkshire Puddings. Sussex drip puddings use a basic suet pudding mix of flour, suet and salt that is steamed. The finished product is them sliced and placed beneath a roasting joint to soak up its juices and take on flavour.
Sussex Churdle – dating back to the 17th century and pulls pastry around cheap meat filling topped with breadcrumbs and cheese. A hearty and nutritious feast back in the day and surely just as delicious today.
Sussex Charmer Cheese – combining the creaminess of a mature farmhouse cheddar with the zing of an Italian style hard cheese”, it’s creamy, cheddary and reasonably strong.
Banoffee Pie - was invented in Sussex in the 1960s, made from bananas, whipped cream and a thick caramel sauce, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe include chocolate, coffee or both.
Sussex Bacon Pudding – a great savoury pudding, made with suet pastry case into which chopped bacon, onions and apples, and s sprinkling of sage and seasoning is added before being bundled or rolled into a cloth for steaming.
Hunting Pudding - reminiscent of Christmas pudding although more reliant on the natural fructose of its dried fruit ingredients for sweetness than contemporary recipes.
Sussex Marble Chilli Cheese - a High Weald, semi-soft, cows’ milk cheese based on a Saint Giles cheese with an attractive marble effect. We thought it was creamy, light and slightly nutty with a really good chilli kick.
Ifield Hog’s Pudding – named after the town of Ifield, is a combination of chopped pork and currants with lard.
This year has been a record year for holidays in the UK next year is expected to be even better.