Food associated with regions

[StealthPolarBear]

Not a taat but inspired by a discussion on another thread about violence so I thought I'd start this one to chat.
The North East - famous for parmos and stotties
The North West -?
Yorkshire - the Yorkshire pudding. Stuff like jam?
The East Midlands - pork pie
The East Coast -?
The west Midlands -?
The South East -?
London - jellied eels??
South West - cornish pasty. Scones and cream.

Help me fill in my many gaps!

Bakewell inverted the Bakewell Pudding.
Much later, somebody (Mr Kipling!) put icing and a cherry on and called it a Bakewell Tart,

No, bikerunski that cant be correct, my mother used to make bakewell tart long before Mr Kipling made an appearance. Used to have it at school dinners too. Mr K's innovation is the Cherry Bakewell.

Fair enough longwayoff, but the tart is a variant of the original pudding. We used to live near Bakewell and got married there. Wr sampled a lot of Bakewell puds in our wedding planning- from all of the shops who claim to have invented them!

Rissoles must have been made right across the country, rather than originating in one place, though they might have had slightly different names and presentation. They were made with left over meat from the Sunday joint, minced or finely chopped, so all poor families must have made them.

Are rissoles also called potato cakes. My mum and gran made potato cakes with left over bits of Sunday roast? No breadcrumbs though.

And a great invention it is too! Had a variant from Waitrose recently, it replaced the usual topping with a raspberry/almond macaron style top. Tastes far better than my description.

I think rissoles came into their own in WW2 rationing, last of the meat, leftover veg, mix together and fry. They lasted well into the early sixties in our house, usually appearing on a Monday lunch or tea. With bubble and squeak. Mother always made too much veg on Sunday.

@longwayoff

Probably, and also frugal/working class households, until food started to be mass produced (so cheaper) from about the 80s onwards.

Ah, of course, cheap mass produced food would account for their near disappearance, Ivy, hadn't occurred to me. I don't think my children would know what a rissole is, come to think of it.

Has anyone mentioned a Lincolnshire scuffler ?

My mum used to make the best rissoles - leftover roast lamb, minced with onion & stale bread (in the Spong mincer, screwed to kitchen table), formed into patties, floured, & fried until the outsides were nicely brown & crispy.

Monday tea. Delish

Branston pickle from Branston Burton on Trent.

South West
Yarg
Cornish Brie
Cider
Somerset Cider Brandy
Saffron buns
Clotted Cream
Cheddar
Oggies
Stargazy pie
Scrumpy
Camel Valley wines (the fizz is ace)
Crab
Blue Vinney
Splits

@scaryteacher

We went on holiday to Somerset a few years ago and I loved the food, quite different regional specialities from the North West (where I’m from). I’m really looking forward to going to Cornwall next week, especially for some fresh crab - can’t seem to get it up here.