And if you don't know what sultanas are, they are golden raisins in US speak. "Spotted Dick" is very similar to what in New Orleans is known as bread pudding, except that the sauce is custard rather than rum sauce, and it usually does not contain nuts (though if it does they are usually walnuts.) FWIW, there isn't much of a double entendre in the name; that isn't the same euphemism in the UK as it is in the US, or at least it wasn't until very recently.
Bubble and Squeak is so called because it's a bit like a savory souffle; it has a lot of air beaten into it, and when you first put a fork into it the air escapes and sometimes makes a bit of a squeaking sound.
Shoo Fly Pie is a poverty sweet, at least the way I know it; it is blackstrap molasses pie. VERY SWEET (nothing in the filling but butter, molasses and eggs, plus maybe brown sugar), and therefore very likely to attract flies if you set it on a windowsill to cool. People don't actually LET flies get to it, you understand; you either put a food screen over it or keep it inside the window screen.
Head cheese is popular where I grew up, but I don't care for it. My mother was Irish and fond of "black pudding", aka blood sausage. Also, fwiw, she also made mince pies every holiday, and she did it from scratch using beef. If you have ever eaten the Beef Brewat Roll at Marrakesh in Epcot, you'll know something about how real mince pie tastes, it's quite similar, minus the powdered sugar on top.
Some folks who first visit New Orleans are put off by the idea of "dirty rice" -- that only means that it is brown because there is ground beef/ground pork cooked in with it. (Also garlic, onion, minced bell pepper and minced green onion tops, if it's done right.) Locals actually seldom call it dirty rice; we usually refer to it as rice dressing.
PS: "Moreton Bay Bugs" are so-called slipper lobsters, not really a true lobster, but closely related. They taste a lot like crawfish, but are a saltwater species.
ITA with you on the last one!
) all come to mind.
