I make all my own cakes and puddings, and eat dessert with every meal, so I'm constantly watching my sugar supplies go down -- apart from anything else, rhubarb and cooking apples are really inedible without it, and there is precious little other fruit at this time of year. Given that I'm now under eight stone, diabetes is the least of my concerns... the overweight people who are constantly eschewing sugar in their tea and avoiding the pudding course like the plague don't seem to benefit much from the practice, other than a general expression of martyrdom.

I did wonder if traditional American cuisine might explain the traditional American waistline, but then to be fair the diet of the English working class at that same era consisted of a high proportion of bread-and-jam -- nobody got fat on it, even if they mostly lost teeth. More a matter of modern physical inactivity, I think.

I put the last of the walnuts into some orange nut teabread , a recipe I've used before from an old newspaper clipping -- the last time I made it I didn't have any nuts, and they definitely make a significant improvement. And you get 12-16 slices out of 2 ounces of butter and 3 ounces of sugar (plus an extra spoonful boiled in juice for the glaze on the top; it's worth doing for the effect of the concentrated sweetness and crunchy texture).

'Cobbler' to us means a slightly dry dumpling mix spread used on top of a casserole a bit like a very thick pie crust.

I've always known a 'cobbler' as a series of overlapping scone rounds used in lieu of a pastry topping, which I think is effectively the same thing.
Perhaps I should make a butternut squash cobbler out of the other half of my squash, which has developed a squishy spot where the rock-hard skin has evidently been damaged at some point...