Is stodge ever coming back?

[Glaspeated]

Suet puddings, jam roly poly, dumplings, stodge, stodge, stodge. Britain was built on it.

But is stodge going the way of the jellied eel and the lampreys and swan, and being consigned to history?

Or will it ever make a come back?

steamed pudding & custard😍

I voted YABU because as a non British person living in the UK, stodge is absolutely everywhere all the time. 🤢 Whether it’s fine dining, medium level or the greasy cafe — it’s everywhere. It’s so hard to get a side dish that’s not a fucking potato in this country. My kingdom for a proper side salad!

We don't burn enough calories to eat stodge now.

Still make suet dumplings regularly with stew. Sponge puddings less often.

Homemade stodgey meat pudding, steamed sponges...yummy. Am sure treacle sponge with custard is no more unhealthy than other new-fangled desserts... at least I hope so.
Beef stew with suet dumplings.... steak & kidney pudding.... 😋

Oh yes- I know exactly what you mean about the semolina- the ready made canned stuff doesn’t come close!

Jam roly poly? isnt that jam roll. Its nice cake.

Yes to dumplings and syrup sponge pudding with custard.

Did it go away ? Why?
home made probably healthier than a cereal bar or protein shake

It never left our house 😋

It's never gone away ! Not up here in the frozen North anyway.

I adore stodgy carbs and gravy or cheese sauce. I could happily eat it day after day. Unfortunately, I've had to go lower carb for health reasons. To be honest, I do feel better now than I did before and have lost 1 stone 6 pounds since the beginning of November, but I still miss parts of my old, carb-heavy diet. Sometimes you just want a soul-satisfying meal with lots and lots of carbs and gravy. (And sugary baked goods for dessert.)

I’m sure there used to be a restaurant in London called School Dinners? It probably excelled in stodge.

If you have someone in the house who works outdoors in a very physical job in all weathers, stodgy is virtually essential.

Have you tried the packet stuff that you just add water to?

I still make jam roly poly pudding properly with suet.

I love anything smothered in custard. Had a delicious crumble and custard at a pub dinner the other day - everyone else thought I was crazy?!

I do think food has evolved to be ‘lighter’ but less nutritious - lots of wraps, rice, halloumi, etc - mostly based around carbs and lacking iron and meat vitamins.

I’m in my mid 30s but never really got to grips with the new stuff, most of our meals are meat and potato based with 2 lots of veg and gravy.

We have stodge probably once a week but only over autumn / winter

I think a moderate portion of home made fresh ingredients jam roly poly is far less bad for you than all the processed "healthy" crap a lot of people eat. My kids eat a lot of this stuff and are very thin and active.

In the days of no central heating, few cars and people walking a lot more, a lot more stodge aka calories were often needed, and soon worked off.

In this house dumplings are an occasional treat. I’ve never made a suet pudding but have often meant to try a Sussex Pond pudding - apparently it’s sublime!

Farmer food

A lot of traditional fill you up food is perfectly healthy and does actually fill you up. Of course food manufacturers would rather we ate expensive protein bars and shakes instead of proper home made food.

I was brought up on sponge puddings, stews, steak puddings etc. but we walked back and forward to school, took the bus everywhere which often meant walking quite a way to the bus stop and in school we had PE and games two or three times a week. We walked to friends houses as parents didn't have a car to drop us off and walked back home again. Also rode our bikes in good weather, often several miles to the beach.

The more filling meals we had at home were quickly burnt off with all the exercise we had in normal, everyday life.

I still each some of those meals, especially in the winter months.

I was pregnant over winter with one of my children and my second trimester diet was weapons grade stodge with custard at least 4 times a day. I have never been as hungry as during that 2nd trimester!

I also have fond memories of a nameless housekeeper in the postnatal ward who delivered pie and puddings with custard to my bedside after a section. Healing powers of carbs are not to be underestimated!

Love dumplings