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 Plain flour-and-water dough, boiled. An accompaniment for roast meats. Known since the early 19th Century. The name has also very occasionally been applied to a version with dried fruit. Described in WD Parish’s ‘Dictionary of the Sussex Dialect’ (1875) as; “A compound of flour and water made up in an oblong shape and boiled. There is a moment, when it is first taken out of the saucepan, when it can be eaten with impunity; but it is usually eaten cold, and in that form I believe that it becomes the foundation of all the ills that Sussex spirit and flesh are heir to. It promotes a dyspeptic form of dissent which is unknown elsewhere.” See also: Sussex Pond Pudding  |
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