I had black pudding today ..... ( it was wonderful - thanks !!
) but it got me thinking about all the other wonderful Lancashire food - we grew up with !! )
Lancashire is widely-known for its eponymous Lancashire Hotpot, a casserole dish traditionally made with lamb and for Lancashire cheese, reputed to be the best toasting cheese in the world. Other traditional foods from the area include:
Black peas, also known as parched peas: popular in Bolton and Preston.
Black Pudding: long associated with the town of Bury.
Bury Simnel: cross between a fruitcake and a biscuit. Eaten on Simnel or Mid-Lent Sunday.
Butter Cake - slice of bread and butter.
Clapbread: oatcake.
Chorley cakes: from the town of Chorley.
Ducks: faggots as in savoury ducks.
Eccles cakes: from the town of Eccles.
Fag Pie: pie made from chopped dried figs, sugar and lard. Associated with Blackburn and Burnley where it was the highlight of Fag Pie Sunday (Mid-Lent Sunday).
Fish and Chips: first fish and chip shop in northern England opened in Mossley near Oldham around 1863.
Frog-i'-th'-'ole pudding: now known as toad in the hole.
Frumenty: sweet porridge. Once a popular dish at Lancashire festivals like Christmas and Easter Monday.
Goosnargh Cakes: Small flat shortbread biscuits with coriander or caraway seeds pressed into the biscuit before baking. Traditionally baked on feast days like Shrove Tuesday.
Jannock: cake or small loaf of oatmeal. Allegedly introduced to Lancashire (possibly Bolton by Flemish weavers.
Nettle Porridge: a common starvation diet in Lancashire in the early 1800s. Made from boiled stinging nettles with perhaps a handful of meal.
Ormskirk Gingerbread: local delicacy which were sold all over South Lancashire
Pobs, Pobbies: bread and milk.
Potato Hotpot, a variation of the Lancashire Hotpot without meat also known as fatherless pie.
Ran Dan: barley bread. Food of last resort for the poor at the end of the 18th Century and beginning of the 19th Century.
Rag Pudding: Traditional Suet Pudding filled with Minced Meat and Onions.
Sad Cake: A traditional cake, perhaps a variation of the more widely known Chorley cake, once common around Burnley.
Scouse, a type of stew popular in Liverpool (historically part of Lancashire).
Throdkins: a traditional breakfast food of the Fylde.
