Didn't want to derail the tweed pattern/meat pie thread, but it got me thinking of food.....

Does anyone else here enjoy traditional suet puddings? I became interested in them while reading the Patrick O'Brian Aubrey/Maturin novels, and then tried a few when I found the "Lobscouse and Spotted Dog" cookbook that a couple of O'Brian fans published.
http://web.wwnorton.com/pob/SpottedD/

The big winner has been a slightly modified version of the Christmas pudding recipe. Almost no sugar, lots of dried fruit, LOTS of brandy, and aged for several months before serving. It's become a Christmas tradition in my family, and I've had rave reviews from a couple of older friends who grew up in the UK. It's not your average fruitcake.

The more everyday puddings I've tried, such as Spotted Dog, are good in context -- they're hot, fatty, solid foods that make sense for a cool, damp climate and people doing hard physical work. They're not something you'd want to serve in August.

Another thing I noticed from poking around in that cookbook is that we've lost a whole family of hot drinks that used to be common. The hot, rich drinks that taverns would have served to cold travelers -- mulled wines and ales, flips, possets, etc. -- have almost disappeared from modern life, with eggnog being the only surviving relative. I've tried a few, and they are very effective at warming one from the inside out. Central heating is probably as responsible for their demise as changing tastes.

None of them are foods we'd want to consume in great quantities, but it's fun to experiment and enjoy.