Hog's pudding is one of those very local things; in fact I think I've only come across it a couple of times in London. Philip Warren in Launceston (www.philipwarrenbutchers.co.uk; 01566 772089) produce a good hog's pudding and theirs was the exact one I had at the St Moritz. It's produced in both Devon and Cornwall and generally made from pork, suet, oatmeal and sometimes with offal blended in. At the risk of sounding sexist, this is a bit of a man's dish and could easily be served as a lunch or tea-time snack.
150-180g hog's pudding, cut into rough 11/2-cm chunks
150-180g lambs' sweetbreads, trimmed of fat and washed
Salt and freshly ground black pepper
4 slices of bread
Blanch the sweetbreads in simmering, lightly salted water for 2 minutes, then drain and cut into even-sized pieces. Heat the butter in a heavy-based frying pan, season the sweetbreads and fry them, along with the hog's pudding on a medium heat for 4-5 minutes until golden. Meanwhile toast the bread on both sides and serve the hog's pudding and sweetbreads spooned on top.