- Debbie: Yeah, the story goes that the black pudding originated in Europe, and the monks came over to England and settled in Bury.
- Black Pudding is a blood sausage, very popular in Northern England, Scotland and Ireland.
- Black pudding: Black pudding is a preparation of cold meats made from defibrinated blood, that is to say that no longer has fibrin...
- It produces two six-inch lengths of black pudding in 60 mm casings and yields approximately 12 slices.
- The black pudding slices in this recipe are taken from a cylinder or horseshoe of black pudding about 1" in diameter and are each made to be about 1/2" thick.
- I am a huge fan of black pudding, and in my view the great British cooked breakfast is a lot less great if it is not included with the eggs, the bacon, the tomatoes...
- Right in the middle of these arguments about the black pudding (which dominated much of the late 16th and early 17th centuries) was Sir Isaac Newton...
- If you’re after an authentic taste you should definitely buy your black pudding from a local butcher, rather than a supermarket.
- Black pudding is an excellent source of iron, perhaps the highest in iron of any foods.
- Answer - When it's a black pudding. Traditionally eaten as part of a full English breakfast, this is not a sweet pudding!