If you are looking for thoroughly Sussex dishes to serve, try one of these four classics:
Sussex Churdles
Hard to come by these days, we last saw one of these back in 2023 at East Dean market (and sorry, we only got a photo of the honities). A churdle is a type of pie traditionally filled with liver and bacon which dates back to at least the 17th century, if not before. The filling is placed onto the pastry which is pulled up to the top. A small chimney is made in the middle, down which is poured melted cheese. Some call the churdle the Sussex version of a Cornish pastry but we like to think it’s the other way round! A churdle is, of course, different to a homity which is a traditional vegetable open pie made with potatoes, onions, leeks and cheese.
Sussex Smokies
Another traditional dish that dates back to the 19th century, is this creamy fish dish. Made from smoked white fish (haddock or cod), milk, a little flour, butter, grated cheese and bay leaves with a cheese topping, it’s easy to make and a great winter dish. Poach the fish in the milk with the bay leaf until cooked, and then drain. Melt the butter in the saucepan and add the flour, stirring well for about two minutes. Slowly add the poaching milk and bring to the boil, stirring until the sauce is smooth. Take off the heat and whisk in the grated cheese. Season to taste, add to a baking dish and sprinkle with more grated cheese and brown under the grill.
Sussex Pond Pudding
Known as lemon bomb at SE HQ, the sweet, sticky suet of this dish is beautiful offset by the lemon and this is a wonderfully warming winter dish. It dates back to at least 1672 but the addition of a lemon is a more recent adaptation. It is made of a suet pastry, filled with butter, brown sugar and a whole lemon, and then steamed for several hours. During the cooking, the lemon explodes seeping lemon juice into the hot sugar mixture.
Banoffee Pie
A much more modern recipe which dates back to the 1970s, banoffee pie was first created at the Hungry Monk in Jevington. It has a biscuit base, followed by a layer of a thick caramel sauce made from boiled condensed milk and topped with sliced banana and whipped cream.
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