Stodge

From a book I’ve just read:

“Is there something in our demeanour, our national psyche, which makes heavy, rather bland food sit so comfortably with us? Perhaps it is the food we need to temper our reserve, inferiority complex and simmering frustration. No matter how much our diet moves on to lighter, brighter, cleaner-tasting food, and our national spirit rises to meet it, there is still somewhere deep in our culinary soul that remains forever winter. A place where pastry crusts, dumplings and suet sponges will always reign supreme.”