Red pudding

{{short description|Scottish meat dish}}

{{Use dmy dates|date=April 2022}}

{{Infobox food

| name = Red pudding

| image = Wiki red battered.jpg

| image_size = 250px

| caption = A single battered deep fried chip shop red pudding (approx. 8" long), sliced open

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| country = Scotland

| region = Eastern Scotland, particularly Fife

| creator =

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| main_ingredient = Bacon, beef, pork, pork rind, suet, rusks, wheat flour, spices, beef fat

| variations =

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}}

Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years."[http://www.heraldscotland.com/news/12293060.More_nights_on_the_batter/ More nights on the batter]", Herald Scotland, 05-09-1997, accessed 22-06-18. "the other thing that is very popular is the pudding - white puddings, black puddings, haggis, and red pudding, which is a bit like the English saveloy. The red was very popular in Fife when I was a young boy, but it disappeared for a long time, and now you're tending to get the smoked sausage supper taking its place". Its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring.

The mixture is formed into a sausage shape of roughly eight inches in length, similar to black and white pudding and the chip shop variant of haggis. The pudding is usually cooked by being coated in a batter, deep fried, and served hot.{{Cite book|url=https://books.google.com/books?id=nz0pCgAAQBAJ&q=%22red+pudding%22+scotland&pg=PT113|title=Sausage: A Global History|first=Gary|last=Allen|date=September 15, 2015|publisher=Reaktion Books|isbn=9781780235554|via=Google Books}} Bought on its own, it is known as a "single red"; when accompanied by chips, it is known as a "red pudding supper".{{Cn|date=March 2025}}