Spotted Dick. Photo: Slashfood.

A Welsh municipality has renamed a British pudding because workers tired of the snickers caused from its double-entendre name.

Spotted Dick is now Spotted Richard on the menu in the government cafeteria in the North Wales town of Flintshire, the Daily Mail reports.

"It just seemed political correctness gone mad," Klaus Armstrong-Braun, a local politician told the Daily Mail. "There was a sign in the dining room for things like rice pudding and then this Spotted Richard -- I had to ask what it was. Whoever has changed it needs to be told they are being silly."

Lo these many years ago, a UK-born boss of mine attempted to wheedle me into swifter production by offering me a small mincemeat pie if I finished a pressing task by 4 p.m. I begged to be allowed to take only half if I knocked it out by 3, and remain fully un-minced if I had everything squared away by 2.

In theory, I should love traditional mincemeat. I'm a huge fan of a meat 'n sweet one-two punch -- especially when there's cookin' booze involved -- but I've never been able to wrap my head around the flavor of suet. It's the hard fat from around the loins and kidneys of sheep and cows, isn't especially full and meaty like lard, and is possessed of a particularly high melting point, making it the perfect base fat for many classic British steamed puddings. It seems to be the definitive flavoring agent in all the mincemeat I've had, but I've not been able to convince myself to care for it. I tend to be a stickler when it comes to ingredient lists for traditional dishes from my vintage cookbooks, but I'm wondering if there's a fat I can sub in that would render a texture that would cleave closely to the original. Most suet-centric recipes I've come across warn that the use of butter, margarine, lard, shortening et al leaves the whole dish overly greasy and flat, but if any of y'all have met with a successful swap, I'm all ears. There may even be a bit of Spotted Dick in it for you.

Other Cooking and Traveling the Cape Cod Way highlights include Forefather's Day Succotash (look for that recipe on December 21st), Beach Plum Jelly, Irish Moss Pudding, Scootin'-Long-The-Shore, Skully Joe and a wicked lot of mouthwatering Portuguese cookery. I'm more than happy to share if there's any interest.

A mince pie is the quintessential food of Christmas - at least, it is if you're British. A mince pie is a small, sweet pastry that contains a mixture of dried fruits, spices, nuts, suet (beef fat) and alcohol. Some versions of mince pies, especially in older or very traditional settings, use a meat filling, but it is the boozy fruit one that is popular during the holidays. In their quest to find the best mince pies, Custom PC went around to the shops and picked some out for their mince pie megatest. If you're in the UK, their guide will definitely help prepare you for the holidays. Read their post for the full details (and some laughs, because these guys are hilarious), but here are their very abridged results, from worst to best:

• Sainsbury's Basics Mince Pies - "tasted only marginally better than said serrated ninja projectile"
• Mr Kipling's Mince Pies - "the pastry and the filling failed to impress, though thankfully nobody died"
• Sainsbury Deep Filled Mince Pies - "left a nasty chemical aftertaste in the palates of our review squad"
• Duchy Originals Mince Pies - "slightly fragile and curiously salty"
• Sainsbury's Taste The Difference Mince Pies - "a good filling, a nice crispy crust and a boozy, Christmassy taste"
• Marks and Spencer Deep Filled Mince Pies - "full of goodness, like grandma used to bake."
• Waitrose Mince Pies - "tasted really good, with lots of strong, boozy filling."
• Harrods Mince Pies - "Definitely too good to be left out for Santa Claus."

If,like me, you don't live where there is a ready supply of mince pies available, making your own is a good idea. This recipe from Nigella Lawson uses butter instead of suet, though you should try to track down some premade mincemeat, as most recipes call for letting it sit for several weeks before use.