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Black Pudding, White Pudding and Red Pudding

black pudding british cuisine (1)

Continuing on with our oddities of British cuisine series we bring you the pudding collection, namely black pudding, white pudding and red pudding. Now if you are used to classic desert pudding of the UK you will be in for a big surprise. You told not want to have any of these puddings with iced cream!

Table of Contents

Black pudding

 black pudding

In my mind there is no beating a British Breakfast, and you cannot have a British breakfast without black pudding.

What is black pudding?

A black pudding is a highly seasoned blood sausage originating from the United Kingdom. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats.

What does black pudding taste like?

It is tastes a lot less blood like than blood sausages from other countries such as China. The high density of oats and the like give it a very textured taste. It can be quite dry and is akin to a very seasoned sausage. It has been compared to a saveloy, but they are very different. Traditionally it comes with an English breakfast with the adding of brown sauce being quite the delicacy!

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What is white pudding?

white pudding

White pudding is a variation of the black pudding more popular in Ireland. I remember first trying white pudding and being really disappointed to find out it wasn’t white, like at all…

What is the difference between black pudding and white pudding?

Quite simply the whit pudding includes more animal fats, but does not include blood. Other than that they are almost the same, particularly the taste. Popular in Scotland as well as Ireland.

What is a red pudding?

The last in the pudding chronicles!

The red pudding looks and to an extent tastes a lot like a saveloy, which you can read more about here.

It is fashioned into an 8 inch sausage from the following ingredients, beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring.

The fashioned sausage is then often deep fried (like most things in Scotland) and is traditionally served at fish and chip shops in Fife and the East of Scotland.

And those are the colored pudding chronicles of UK cuisine!

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