Some Sussex Words

Agarves: May berries or haws
Brabagious: adjective of reproach used in quarrelsome discussions between females
Chizzly: gritty; harsh and dry under the teeth
Dumbledore: the humble bee or bumble bee
Elynge: solitary; far from neighbours; uncanny; eerie
Fluttergrub: a man who takes a delight in working about in the dirt, and getting into every possible mess
Gurgise: a fish pool, lake or pond
Huckle-my-buff: a beverage composed of beer, eggs and brandy
Ix: an axle tree
January-butter: mud—it is considered lucky to bring mud into the house in January
Knucker: to neigh or whinny
Liversick: a hangnail on the finger
Mommick: to cut or carve awkwardly or unevenly
Niff: to quarrel; to be offended
Orts: odds and ends; fragments of broken victuals
Pathery: silly; applied to sheep which have water on the brain
Quotted: satiated; glutted
Rowens: the later grass which comes after mowing, and is frequently left for cattle to eat in the winter when it becomes coarse and rough
Scaddle: wild; mischievious; thievish
Trig: to place anything behind a wheel to prevent a carriage from slipping back on a hill
Up-a-top-of-the-house: in a rage
Vlothered: agitated; flustered; moithered
Wild: the Weald of Sussex is always spoken of as The Wild by the people who live in the Downs, who by the same rule call the inhabitants of the wealden district ‘the wild people’
Yetner: not nearly.
From ‘A Dictionary of the Sussex Dialect’ [Revd W D Parish, Vicar of Selmeston: Country Books 2001]

And a recipe for Sussex Pond Pudding

The name of this rich but delicious dessert is thought to have originated from the fact that you used a pound of every main ingredient. Most old Sussex puddings were cooked in a cloth, not a basin.
8 oz self-raising flour
4 oz fresh white breadcrumbs
8 oz butcher’s suet grated
2 level teaspoons salt
5 tablespoons each of milk and water
4 oz currants
6 oz softened butter
6 oz dark soft brown sugar
Grated rind of 1 large lemon
Mix flour, breadcrumbs, suet and salt together and combine with water and milk to a soft manageable dough. Divide the mixture into two [two-thirds and one–third] and roll each piece into rounds about 2” thick. Press 2 oz currants into the larger round and use to line a 2 pint capacity greased pudding basin, currant side down. Cream the butter and sugar together; beat in the lemon rind and the remaining currants. Place in the centre of the pudding. Top with the smaller round of pastry, damp edges and seal well together. Cover with pleated greaseproof paper and kitchen foil. Secure with string and cook for about 2 hours in a covered pan of boiling water coming half way up the basin. Turn out and serve—should feed 6.

or Sussex Plum Heavies
These were said to be carried by the shepherds and woodsmen in their pockets.
8 oz self-raising flour
Pinch salt and ground cinnamon
3 oz lard
3 oz margarine
4 oz currants
2 oz soft brown sugar
8 tablespoons of milk
Beaten egg to glaze
Sift flour, salt and cinnamon into a basin. Blend the fats together and add one quarter to the flour. Rub fat into mixture. Add currants and sugar and mix to a soft manageable consistency with milk. Knead dough lightly on a floured board and roll out into an oblong about 12” by 4”. Mark the dough into three and flake one third of the remaining fat over two-thirds of the dough. Fold and roll to the original size. Repeat twice more until all the fat has been used up. Leave to rest in the refrigerator for 1 hr. Roll dough 4” thick and stamp out 2” rounds. Remove 1/2” round from the centre of each. Put on a lightly greased baking sheet, brush with beaten egg and bake at 230OC mark 8 for about 7 min; then reduce to 190OC mark 5 for a further 5 min. Makes about 10—which should be eaten the same day!
Also from ‘A Dictionary of the Sussex Dialect’