The names of some of your foods. Spotted dic k? Delicious if you can get past the name.

Your post made me curious so I did a bit of googling....

"" We just tackled the origin of "Di.ck" as a
nickname and a few other usages — a riding
whip, an apron, abbreviation for
"dictionary," a policeman, a declaration,
and (of course), the penis.
With all these varied usages, you got a
problem with "****" being also derived from
"pudding"? My sources all pretty much
agree with the derivation, without being
specific how. However, I can see "pudding"
become "puddink" becoming "puddick" and
then just "****."
The word "****" has appeared in any
number of strange places. Around the
1840s, "****" was used to mean a type of
hard cheese; when treacle sauce was added,
it became "treacle ****", and finally when
currants or raisins were added (looking like
little spots), the "spotted ****" was born.
The earliest recipes for spotted **** are
from 1847. For non-British readers, "spotted
****" is a boiled suet pudding, with bits of
dried fruit (usually raisins or currants) that
(as already noted) look like little spots.
The Oxford Companion to Food comments
that, strictly speaking, "spotted ****" is
made by taking a flat sheet, spreading sugar
and raisins on it, then rolling it up. A
similar dessert is "spotted dog," a plain
cylinder of suet paste with the raisins and
currants and sugar stuck into it, so that the
spots are visible on the outside. Both spotted
**** and spotted dog were traditionally
boiled (or even steamed) in a cloth, but
nowadays they are usually baked.""


Trickle Di.ck!!!!

@WalkSoftly: Hook ers n blow?

Sure, why not.....

@WalkSoftly:

Hells yea!! Hahahhaha!!