i think cobbler is a term for a suet dumpling in a stew?

Kids,tired of being bothered by your pesky parents?
Then leave home, get a job & pay your own bills, while you still know everything.

I believe you are also correct mate, one of those regional things.

The bacon suet roly poly is something i hanker for, second serving fried next day is best, used to be pretty common but long gone.
Cant get it right meself, needs boiled in muslin cloth initially, cheap fatty cut.

Kids,tired of being bothered by your pesky parents?
Then leave home, get a job & pay your own bills, while you still know everything.

I thoroughly enjoy the delights of a 'Chicken Phall' or a 'Chicken Vindallo', which I request as "Extra Hot". I have sampled a 'Gunpowder Khalia' which was delectable.

At a visit to an Indian restaurant, an erudite gentleman sitting by my side asked if he could sample an extremely small portion of my 'Phall'.He recoiled as if he had found a 3 week old kipper at the back of his fridge before gulping down a plentiful quantity of water.He was beetroot gilled and watery eyed.

Guffaws in 'Chez Willo'

My word this product is right up my street, indeed a cupboard in my kitchen contains a variety of hot sauces which put "Muscles on your breath". I recently purchased a bottle from a garden centre in Findon but have yet to sample the contents.I am convinced it will be delightful.

I believe a 'Chicken Phall' does not exist in those parts, it was invented in this country for the British palate.I also do not believe a 'Gunpowder Kahlia' is on offer in India, pakistan, Bangladesh etc.

In bygone days I used to frequent an Indian restaurant with some regularity and on one occasion the proprietor enquired whether I would like to sample the delights of a curry prepared for him and his staff. He referred to it as a "Staff curry".
It was certainly not fiery hot at all but very flavourful.It is only us British who get our palates scorched by "Phall" and the like !