Stodge has always been considered a dirty word, laden with guilt, designed to sting our conscience. Referring to heavy, filling fare, typically with a thick or doughy consistency, more often than not, it’s used as a weapon to reinforce the traps of negative calorie culture. Nevertheless, for many of those who allow themselves the odd indulgence, the word stodge can be steeped in joy, a representation of the type of comfort food that leaves you feeling full and, crucially, satisfied.
Typically, here in Britain, the dishes that spring to mind when we consider what’s stodgy are the old fashioned ones — pies, puddings and bakes hailing from a time when sustenance was most likely fuel to get through the day, rather than something to show off about on Instagram.
