Black pudding

{{About|the traditional food made with pork blood|the fictional creature|Black pudding (Dungeons & Dragons)}}

{{Infobox food

| name = Black pudding

| image = Stornoway Black Pudding.jpg

| image_size =

| image_alt =

| caption = Cross section of a Stornoway black pudding

| alternate_name = Scottish Gaelic: Marag dhubh, {{langx|ga| putóg dhubh}} {{langx|cy|poten waed, poten ddu, gwaedogen}}

| type =

| course =

| place_of_origin = British Isles

| region = England, Ireland, Scotland

| associated_cuisine = United Kingdom and Ireland

| creator =

| year =

| mintime =

| maxtime =

| served = Hot, occasionally cold

| main_ingredient = Pork blood, fat, oats, or barley

| minor_ingredient = Mint, thyme, marjoram, spices

| variations = Drisheen, Sneem Black Pudding, Stornoway black pudding

| serving_size = 100 g

| calories =

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| protein =

| fat =

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| similar_dish = {{lang|sv|Blodplättar}}, {{lang|is|Slátur}}, Mustamakkara

| other =

}}

Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.Jaine, T. and Davidson, A. The Oxford companion to food, OUP, 2006, p.104

Etymology

The word pudding is believed to derive from the French {{wikt-lang|fr|boudin}}, originally from the Latin {{wikt-lang|la|botellus}}, meaning "small sausage".{{cite web |last=Olver |first=Lynne |author-link=Lynne Olver |title=The Food Timeline: pudding |year=2000 |url=http://www.foodtimeline.org/foodpuddings.html |access-date=2007-05-03|work=The Food Timeline }}

History and recipes

Blood puddings are often considered to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood rapidly spoils unless prepared in some way, making a pudding with it is one of the easiest ways of ensuring it does not go to waste. While the majority of modern black pudding recipes involve pork blood, this has not always been the case. Sheep or cow blood was also used, and one 15th-century English recipe used that of a porpoise in a pudding eaten exclusively by the nobility. Until at least the 19th century, cow or sheep blood was the usual basis for black puddings in Scotland; Jamieson's Scottish dictionary defined "black pudding" as "a pudding made of the blood of a cow or sheep".Jamieson, Supplement to the etymological dictionary of the Scottish language, v1, p.95

As a product of the slaughtering process, eating black puddings was historically associated with Martinmas, when the annual slaughter of livestock took place. By the 19th century black pudding manufacture was linked with towns known for their large markets for pork, such as Stretford,Waugh, E. (1869), Lancashire Sketches, p.78The Encyclopedia Britannica, Volume 20, 1929, p.13 then in Lancashire, and Cork, Ireland. By this time, black puddings were generally omitted from recipe books aimed at urban housewives, as they no longer usually had access to home-killed pork, although recipes continued to appear in Scottish books until the 20th century.Leach, Helen. "Translating the 18th century pudding" in Clark et al (eds) (2008) Islands of Inquiry: Colonisation, Seafaring and the Archaeology of Maritime Landscapes, ANU, p.390

File:-2021-07-24 Sliced Black pudding sausage, Trimingham, Norfolk.JPG

File:-2021-08-25 Ring of Black Pudding, Trimingham, Norfolk (1).JPG

Most traditional recipes from the UK involve stirring the fresh blood,Floyd, K. (1988) Floyd on Britain and Ireland, BBC, p.97 adding fat and some form of rusk, and seasoning, before filling the mixture into a casing and boiling it. Natural casings of beef intestine were formerly used, though modern commercially made puddings use synthetic cellulose skins, and are usually produced from imported dried blood. The relatively limited range of ingredients and use of oats or barley to thicken and absorb the blood is typical of black pudding in comparison to Continental blood sausages. Despite this, black pudding recipes still show more regional variation across the islands than other sausages, with many butchers having their own individual versions.Tatlow (1998) Good enough to eat: how we shop, what we eat, Macmillan, p.41 Breadcrumbs or flour are sometimes used to supplement the oats or barley, and the proportion and texture of the fat or suet used can also vary widely. Pennyroyal, marjoram, thyme, and mint are all traditional flavourings: pennyroyal was known as pudding-yerb in the North Riding of Yorkshire for its use in black puddings.Robinson (1876) A glossary of words used in the neighbourhood of Whitby, English Dialect Society, p.147 Other herbs and spices sometimes used in traditional black puddings include cumin, rue, and parsley.Dampney (1977) All about herbs, Exeter, p.13

While the dish has been known as black pudding for centuries, {{lang|enm|blak podyngs}} having been recorded {{circa|1450}},[http://www.foodsofengland.co.uk/blackpuddingsburyform.htm Black pudding], The Foods of England, accessed 25-05-18 a number of dialect names have also been used for the dish, such as black pot (in Somerset),Nares (1876) A Glossary: Or, a Collection of Words, Phrases, Names, and Allusions to Customs, Proverbs, Etc: Which Have Been Thought to Require Illustrations in the Works of English Authors, Particularly Shakespeare and His Contemporaries, vI, p.82 and bloody pot.Wright, J. The English Dialect Dictionary, vol I, p.306

Regional popularity

In the United Kingdom,{{cite web|url=http://www.englishbreakfastsociety.com/black-pudding.html |title=The Black Pudding |publisher=The English Breakfast Society |access-date=6 January 2014}} black pudding is especially associated with the Black Country, the North West and Scotland; it is considered a particular delicacy in Stornoway and in Lancashire, notably in towns such as Bury, where it is traditionally boiled and served with malt vinegar out of a paper wrapping.{{usurped|1=[https://web.archive.org/web/20071221233609/http://www.manchester2002-uk.com/eat%26drink/local-dishes.html Lancashire and Cheshire Regional Dishes]}}, accessed 30 April 2010 It was also found in Yorkshire, where black puddings were flavoured with lemon thyme and savory:Sinclair (ed). (1998) International Dictionary of Food and Cooking, Taylor and Francis, p.589 Barnsley black puddings were particularly well-known.[https://www.barnsleychronicle.com/article/how-alberts-pudding-put-town-on-the-map How Albert's pudding put the town on the map], Barnsley Chronicle, 29 September 2006 The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status. In the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing and selling the product. One such claim dates back to 1810.{{cite news |url=http://www.manchestereveningnews.co.uk/news/greater-manchester-news/proof-of-black-puddings-birthplace-is-back-682265 |title=Proof of black pudding's birthplace is back home in Bury |date=10 January 2013 |author=Paul Britton |work=Manchester Evening News |access-date=12 March 2016}} Having been brought there by immigrants, black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador.{{cite web |url=http://www.southerngazette.ca/News/2008-10-15/article-1520718/Marystown-man-enjoys-making-traditional-Newfoundland-fare/1 |title=Marystown man enjoys making traditional Newfoundland fare |website=Southern Gazette |date=15 October 2008 |access-date=1 October 2016}}

In Ireland, in addition to the more general type of black pudding, there is a distinct regional variety called drisheen, which is particularly associated with Cork.Walker, H. (ed) (1995) Disappearing Foods: Studies in Food and Dishes at Risk, Oxford, p.175 Drisheen is usually made from cow's blood, although until the recent past it was often also made with sheep blood, and was sometimes flavoured with tansy. Sneem Black Pudding is a local variety produced in County Kerry; it has Protected Geographical Indication (PGI) status.{{Cite web|url=https://www.checkout.ie/a-brands/square-shaped-sneem-black-pudding-secures-geographical-indication-86034|title=Kerry-Based Sneem Black Pudding Secures Geographical Indication|website=Checkout}}{{Cite web|url=https://www.farmersjournal.ie/proof-is-in-the-sneem-black-pudding-518847|title=Proof is in the Sneem black pudding!|website=Farmersjournal.ie}}{{Cite web|url=https://www.radiokerry.ie/sneem-black-pudding-granted-special-european-status/|title=Sneem Black Pudding granted special European status|date=December 23, 2019|access-date=8 February 2020|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223224914/https://www.radiokerry.ie/sneem-black-pudding-granted-special-european-status/|url-status=dead}}{{Cite web|url=https://merrionstreet.ie/en/News-Room/Releases/Minister_Creed_welcomes_approval_of_PGI_status_for_Sneem_Black_Pudding.html|title=Minister Creed welcomes approval of PGI status for Sneem Black Pudding|first=Callan|last=Nick|website=merrionstreet.ie}}

Consumption

File:Johns, Fitzrovia, London (6959378220).jpg]]

Black pudding can be grilled, fried, baked, or boiled in its skin. It can also be eaten cold, as it is cooked in production.{{cite web |url=https://www.buryblackpuddings.co.uk/how-to-cook-black-pudding/|title=How to Cook Black Pudding|date=2024 |website=Bury Black Puddings |access-date=18 April 2024}}

In parts of north-western England and in the Black Country, it was usual to serve a whole black pudding boiled as a complete meal, with bread or potatoes. Elsewhere in the UK and Ireland, slices of fried or grilled black pudding are more usually served as part of a traditional full breakfast,{{cite news|date=2023 |title=The Traditional Full English Breakfast|url=https://englishbreakfastsociety.com/full-english-breakfast.html|first=Guise |last=Bule |access-date=18 April 2024}}{{cite web|first=Jo|last=Pratt|url=https://www.bbc.co.uk/food/recipes/stressfreefullenglis_67721 |title=Stress-free full English breakfast|website=BBC |access-date=18 April 2024}} a tradition that followed British and Irish emigrants around the world.{{cite book |last=Mac Con Iomaire|first=Máirtín|chapter-url= https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1021&context=tschafbk |date=2009 |title=The History of Black Pudding in Ireland|publisher=TU Dublin School of Culinary Arts and Food Technology|pages=3–8|location=Clonakilty, Cork |chapter=Preface|isbn=|access-date=18 April 2024}}{{cite news|url=https://www.thejournal.ie/irish-emigrants-missed-food-1811139-Dec2014/ |title=Irish emigrants miss this food the most.... (can you guess?)|last=Finn|first=Christina |date=2 December 2014 |website=TheJournal.ie|access-date=18 April 2024}}

File:Wiki black battered.jpg, deep-fried, chip shop, black pudding (approx. {{convert|20|cm|in|0|disp=or|abbr=on}} long), sliced open]]

Some chip shops, particularly in Scotland (and the north of England) sell deep-fried, battered black pudding.{{cite web |url=https://www.derbytelegraph.co.uk/whats-on/food-drink/what-secret-service-spy-thought-4668093 |title=What our Secret Service spy thought of these seven Derby fish and chip shops |last=Allen |first=George |date=2020-11-07 |website=Derby Telegraph |publisher=Local World |access-date=18 April 2024|quote="One interesting item on the menu was deep-fried black pudding."}}

Novel culinary uses for black pudding include black pudding ice cream,{{cite news |url=http://news.bbc.co.uk/1/hi/england/lancashire/4187162.stm |website=BBC|title=Black pudding ice cream unveiled |date=26 August 2005 |access-date=21 March 2016}} while perhaps a more conventional modern recipe is using it as an accompaniment to scallops.{{cite web |url=https://www.bbc.co.uk/food/recipes/scallops_with_bacon_03338 |website=BBC|title=Scallops with bacon, black pudding and colcannon |access-date=30 September 2016}} Scotch eggs made with black pudding, such as the "Manchester egg",{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/features/great-scotch-manchesters-take-on-the-scotch-egg-has-become-a-snack-sensation-6263068.html |title=Great Scotch! Manchester's take on the Scotch egg has become a snack sensation |work=The Independent |first=Paul|last= Vallely |date=19 November 2011 |access-date=18 April 2024}}{{cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/10012614/Manchester-egg-recipe.html |title=Manchester egg recipe |work=The Daily Telegraph|url-access=subscription |access-date=18 April 2024}} have become common.

Nutrition

Black pudding is a good source of protein; it is low in carbohydrates and high in zinc and iron.{{cite web|title=Blood sausage – Nutrition Facts|url=http://nutritiondata.self.com/facts/sausages-and-luncheon-meats/1323/2|work=SELFNutritionData|access-date=7 January 2016}} It has been described as a "superfood" because of these nutritional qualities,{{cite news|author=Adam Boult |url=https://www.telegraph.co.uk/news/2016/03/22/black-pudding-hailed-as-a-superfood/ |title=Black pudding hailed as a 'superfood' |work=The Daily Telegraph |date=6 January 2016 |access-date=6 October 2018}} although many recipes are also very high in saturated fat and salt.{{Citation needed|date=June 2021}}

Festivals

Since the 1980s, the World Black Pudding Throwing Championships has been held annually in Ramsbottom, Bury, Greater Manchester.{{cite web |url=http://calendarcustoms.com/articles/world-black-pudding-throwing-championships/ |title=Ramsbottom World Black Pudding Throwing Championships |access-date=12 March 2016}} The humorous competition invokes the traditional Lancashire – Yorkshire rivalry, with participants throwing the black puddings at piles of Yorkshire puddings.{{cite news |url=http://www.manchestereveningnews.co.uk/news/greater-manchester-news/world-black-pudding-throwing-championships-10000870 |title=The World Black Pudding Throwing Championships return to Ramsbottom on Sunday |work=Manchester Evening News |author=Paul Britton |date=7 September 2015 |access-date=12 March 2016}} It takes place in September, and draws thousands of competitors and spectators.{{cite news |url=http://www.rossendalefreepress.co.uk/news/local-news/pictures-thousands-flock-ramsbottom-world-10050692 |title=PICTURES: Thousands flock to Ramsbottom for World Black Pudding Throwing Championships |work=Rossendale Free Press |date=14 September 2015 |author=Dan O'Donoghue |access-date=21 March 2016}}

In past years, the Bacup Food and Black Pudding Festival has been held in Bacup, Lancashire.{{cite news |url=http://www.lancashiretelegraph.co.uk/news/1614188.display/ |title=A crack at world record |work=Lancashire Telegraph |author=Samrana Hussain |access-date=21 March 2016}}

There is an annual European Black Pudding competition held in the Halles de Boudin in Mortagne-au-Perche, Normandy.