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?

A suet crust on a pie is food of the gods. There is a recipe called Teviotdale Pie which has this suet crust - I now put it on other mince recipes. It is so quick and easy to make as well. If you like suet, you will love this.

If you like a bit of stodge check out the Dairy Diary recipes - they have some great retro recipes like chocolate cracknell with pink custard 😋

https://www.dairydiary.co.uk/blogs/recipe/school-chocolate-cracknel-with-pink-green-or-chocolate-custard

Recipe blog at https://www.dairydiary.co.uk/blogs/recipe

I've just purchased a few of their cookery books this week, including the Retro Classics one - https://www.dairydiary.co.uk/products/retro-classics-cookbook

A lot of the recipes go back to 1968, when the Milk Marketing Board launched a cookbook to be sold via the milkman, designed to support the doorstep delivery service and to encourage milk sales.

Recipe at Dairy Diary:

https://www.dairydiary.co.uk/blogs/recipe/teviotdale-pie

Don't soeak too soon! If the CoL keeps spiralling we might be living on this again.

Though with suet being £1/100g we might end up with more lentil based stodge.

I will NEVER forgive birds for discontininf the packet instant semolina. Childhood comfort food that I still eat (or ate) as an adult

Did you say swan? Who eats swans?!

My favourite stodge fest goes back to when I was a student at Liverpool Poly in the 80's. We passed some great Chinese chippies on the way home from the student union and my go to was always half chips, half fried rice and curry sauce - food of the gods!

Old, slower cooked stodge is just a different type to the current, beige stodge that’s still everywhere.

I’m delighted that stodge love still remains, especially dumplings, crispy on top, soft underneath. Amazing!

I like the taste of some stodge but can’t stand how it makes me feel afterwards - sluggish, lethargic, depressed. It’s rarely worth it.

I’m up north and had stodge in hospital
cheese and onion pie with mash, gravy and peas
jam roly poly and custard
delicious, and I didn’t have to cook it
there’s also ice cream, bread roll, a jam slice, yoghurt, orange juice and 2 mugs of tea on that tray. Thought they would need to roll me out of there!

I'm the mistress of the microwave steamed pudding. So fast and easy to make.

I used to love all that, but no more. I can barely eat bit of a salad a day since the collapse of my appetite. 🤷‍♀️

Oh I hope so! I used to love me a bit of spotted dick and custard

Still plenty of stodge about. People have just de-emphasised it a bit and its a treat not the mainstay of a diet. Which is as it should be. If you’re spending ten hours a day working on the land or down a mine its one thing. If you’re sitting on your arse all day and eating it twice a day you’re going to become dangerously overweight.

In a way I think stodgy food is better now because its a bit of a delicacy and people put more effort into it.

They're bulking it out with flour as well. Suet has tripled in price in no time.

But OP if you want to eat stodge, do so, it doesn't need to 'come back'.

It’s more we became more health concious as we became obese, and these things tend to be calorific and fattening, of course not In moderation as part of a healthy diet, but its calories most wouldn’t chose to add in.

I tried jellied eel once.

the rotten shark I had in Iceland was actually nicer.

I also need to enquire about the swan op, was that a typo, Britain wasn’t built on eating swans, in fact I think it’s illegal to catch swans and then kill tnem and eat them,

We are always hearing how people are struggling with food bills so actually I disagree, these types of foods are cheap, not the healthiest, but eaten in moderation no harm. Better that than the junk food and UPF that many children eat.

Made my first cheese and onion pie yesterday. Not a big stodge person but lots of cheese in the fridge that needed using. Used this recipe - www.theguardian.com/food/2021/apr/07/how-to-make-cheese-and-onion-pie-recipe-felicity-cloake

Sticky toffee pudding for us today.

Speak for yourself!

I love pretty much all stodge and it's still highly relevant especially in the long cold dreary winters we've had of late. Including with suet.

So much of traditional British cooking has been replaced by pasta which is just another form of stodge, especially when served up in ratios which seem to be the norm.

I will try to remember to dig out my semolina recipe which seems the same as school semolina.

Stodge never went away - I have a ring of it around my midriff to prove it!

how is Suet long gone? 🤷‍♀️ you can still buy it in supermarkets and I still make dumplings and suet puddings with it.

We’re on a low income and stodge makes up a lot of our diet, it’s warm and filling