When people butcher their hogs, they take the liver and trimmings from the hog cook them together with salt and pepper. Then they put the product called 'puddin' in small pans for later use or to sell for people who like it. Some people steam the puddin in a sieve to allow the fat to drain, then top their pancakes or hot cakes with it. They might also add syrup, honey, or molasses. Others, like myself, use puddin in other recipes such as steamed puddings or mincepie. I've never made mincepie any other way, so I can't tell you if it would make a difference to the taste. When I told my family what puddin was made of, they simply could not believe that mincepie could taste that good with the addition of liver. If you have never tried mincemeat pie, you diffinitly should. It's okay not to like liver. My entire family (excluding myself and one daughter) hate liver, but they sure love the Mincemeat pie.
Puddin is an old time dish. Sometimes it can be hard to find. The 4H in Frederick butcher once a month from November to February, with the help of some local farmers (both active and retired) and make puddin. I have found it at the local butcher shop and at Weiss Markets (a chain in the Maryland-Pennsylvania area).
There is a company that makes a product to be used in mincepie, but I wouldn't use it. I don't know what it contains and my family love the way we have made our pies for generations. Sure, the recipe has gone through a lot of changes over the years, but nothing major. Besides, "if it ain't broke, don't fix it."