@Riapia you're the first person I've ever come across who also loves cauliflower raw! Many vegetables that we don't habitually eat raw in this country are WONDERFUL eaten raw. Broccoli is also lovely raw, baby corn, mange tout, peas, I have fond memories of when my parents had grown peas (we didn't grow the same at every house [army brat] except for potatoes but the variety of potatoes would change, they'd grow whatever suited the garden of where we were dependent on soil type, local climate etc, I WISH I were half as capable as them with gardening) of us being set the chore of picking and shelling the pods and maybe half made it as far as the pan? 
parents would half heartedly tell us off but I suspect they were perfectly happy we were "eating our greens" in this way. To this day I'm not a fan of tinned or frozen peas excepting mushy when the occasion demands with LOTS of vinegar. Good fresh peas are very hard to get hold of.
What are my votes for?
Hot cross buns - I have occasionally tried alternative versions but my heart lies with the original and best, I've even been known to make my own
Caramel - agree, I don't mind salted but it's nigh on impossible to get just plain caramel these days
Whisky - depends on the quality of the whisky in question (note the spelling for starters!) a good single malt aged scotch needs nothing more than a large ice cube and perhaps the tiniest splash of water. If it's a commercial bog standard blend - do what you will. A 12 year old bunnahabhain is my preference - when I can afford it!
Port - not a drink many have now although, I predict a renaissance similar to that which has happened with gin as it's starting to be referenced in cookery journalism. Again a good port needs nothing added but unfortunately it is a very specific taste and if there is a Renaissance I can see it being messed with!
Re flavoured houmous - I like caramelised onion flavour but otherwise yes traditional recipe is best. If you have access to a good deli or traditional Middle Eastern products store then get the "real thing" if you can - totally different to supermarket varieties. It's supposed to be creamy and light not chunky and stodgy!
Chocolate in Christmas puddings, mince pies, or hot cross buns is just horrible!
Omg yes! I love Christmas treats but it's getting increasingly hard to get just NORMAL mince pies and Xmas pud!
If you don't like christmas pudding, fine, don't eat it - eat chocolate pudding instead. Do not put chocolate in christmas pudding
Absolutely!
Mine is a little niche - scottish tablet - I've yet to find one commercially made that actually tastes like it should, especially the texture. It's supposed to be crumbly, extremely sweet and slightly grainy. Commercially made is too smooth (I suspect as they're essentially using huge commercial grade blenders) and too soft it's far more like a (bad!) fudge! And recently they're starting to appear in "flavoured" varieties which is plain wrong! It's a perfect confection as it is. I really ought to make my own the problem with that is you can't make a single portion really and I'd scoff the lot! A friend pops in an occasional bar to me, bought from a local place but it's hand made and sold through the shop not commercially made. I try to be good and just eat a little at a time, not always good on the self discipline here 
Regarding flavouring I see similar happening to scottish macaroon bars (NOT to be confused with either macaron or almond macaroon cakes/biscuits. This is a type of sweet made with mashed potatoes (yes honestly!) icing sugar made into a bar and coated with dark chocolate and toasted dessicated coconut.) again home made is best. My gran made the best but sadly left us without passing on the recipe. My mum makes a lovely one too. Takes a LOT of patience though which I'm afraid I lack. But yes it's now appearing in "flavoured" forms which is an abomination!