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Having just eaten 2 pieces made by our great local butcher, I vote heaven.
1 piece with HP sauce
1piece with apple chutney.
Both in lightly toasted white baps.
Num num!
Heaven.
Tiz da shizzle. I had some (with sausage and brown sauce) on a floury bap this morning.
don't forget white pudden and red pudden (maybe Scotland only)
Big fan of it.
I loves it!
Mmm morcilla. In all of its glorious varieties: rice, onion, squash...
Not so sure on it's own but when, at the end of a particularly good fry up, you've got that liqour of tomamto juice, bean juice, bacon and sausage fat, brown sauce, mushroom leachate and egg yolk to mop up with buttery toast a few crumbs of black pudding in the mix elevate the sublime to the ridiculous.
Heaven.
Just had a black pudding scotch egg...mmmm
none of it is a patch on proper boudin noir from France. Beats the crap out of british blood sausages.
The french produce theirs from fresh blood, whereas pretty much all UK black pudding is made from rehydrated blood powder.
If you havent tried boudin noir, I highly recommend it.
This is an interesting program on it, and a friend of mine (chef, James Winter) is interviewed at the end 21m50s onwards.
http://www.bbc.co.uk/programmes/b01s395f
It's a bit 'meh' really. Like Marmite.
Love a good bit of black pudding, white pudding is nice as well but black pudding is teh orsumz or suttin!!
Heaven - with bacon in a baguette!
[i]It's a bit 'meh' really. Like Marmite[/i]
Agree on both counts. Can't remember the last time I ate either.
I like black pudding, but wouldn't call it heavenly.
Heaven
Had black pudding with scallops and roast apples recently. Scallops and black pudding nah, but with the roast apples, it was mmmmmmmmmmmmm
Integral to the fry-up!
Heaven!
The best black pudding I've ever tasted was from a butcher in Villefranche-de-Rouergue, France (no shit); it was in another league to any black pudding I have encountered in this fair land. It had a sort of tender sweetness to it and it really did just melt in the mouth. I think it must have been made with fresh blood as oppose to dried that most use here as it wasn't really comparable to any of our black pudding.
I did have some very palatable stuff from Booths a while ago, think it might have been Ramsey's perhaps, that went down a treat - nice thick slices with poached eggs on top (if you use a poaching pan then the egg moulds are the perfect size to go on top of the black pudding).
Wrong-uns, the lot of you.
Last Sunday night, Mrs BigJohn was away so I had my favourite dinner.
Chop a bit of onion, garlic, an eating apple (cored but skin on) and a few mushrooms.
Slice black pudding and fry the lot in butter until black pudding is nice and caramelised.
Add a splosh of appropriate spirit: Calvados, Whisky, Brandy, Cachaca, whatever you've got. Calvados is best.
Stir in some double cream and serve with your finest double-fried chips. A vegetable too if there's a possibility of the Mrs coming back before you've finished.
Black and white = Heaven
What is Red pudding?
I cant decide if I like it more when fried or just raw.
Not had the Red or the Froggy version.
Definitely heaven , a good quality one sliced thinly cold is luvly .
@stoner , we used to make a lot of handmade sausages when I was butchering back in the 70s had a few goes at Black pudding with fresh blood - always seemed far messier to work with .
none of it is a patch on proper boudin noir from France.
I'd go even further and say that boudin catalan trumps all.
Either cold as apéro/tapas or fried in a bit of olive oil with some rosemary, it is a fine thing indeed.
It had a sort of tender sweetness to it and it really did just melt in the mouth. I think it must have been made with fresh blood as oppose to dried that most use here as it wasn't really comparable to any of our black pudding.
Sounds like the onion morcilla in Extremadura, Spain, amazing stuff.
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There's a variety I had once on Gran Canaria. Seemed to be flavoured with caraway seeds which normally I don't care for, but flipping heck it was good. Is that Catalan? Oops, course not, that would Catalunyan. I think I tried the Catalan when we were staying near Perpignan. Mighty fine.
Both. I've had some dreadful stuff and some delicious stuff. Last weekend near Paris I had what was described to me as "like chorizo but made from blood"; so basically a really solid, spicy black pudding. Was lovely.
Heaven
For of the gods. A breakfast isn't a proper breakfast without it
You need to try one of these
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Jones pork pie with black pudding. Absolutely amazing!!!!!
I made some sausage rolls a while back with chopped up black pudding mixed with the sausage meat.
Very nice they were too.
Black pudding on a roll with a fried egg on top. Hmmmm
Can't beat a blackpudding supper! Stornoway blackpudding slice for a fry up.
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Heaven,
Agree though it's far far better from a butchers/farm shop than the supermarket stuff.
downshep - MemberCharlie Barley's FTW
If you have never had this, buy some. It takes black pudding to a new level!!
Food heaven. Mrs Wachowchow is up the duff again and was told she had a low iron count recently.
Cue, black pudding fry up every weekend till baby comes, nice.
Oh, half an English muffin, toasted, slice of burger cheese, black pudding slice (must be same size as muffin) with a poached egg on top.
Garnish with bacon.
I've only had it once and I was surprised how nice it was.
I try to book hotels when working away that provide black pudding for breakfast - sometimes it isn't so great but I still enjoy.
'Black puddings are no good to us. I want something's flesh!'
Watson's breakfast slice - gammon, black pudding and tomato sausagemeat all in one slab.
I wish I'd never tried it...
Have had good and bad black pudding before.
When it's good, it's really nice.....
BigJohn - Member
Last Sunday night, Mrs BigJohn was away so I had my favourite dinner.Chop a bit of onion, garlic, an eating apple (cored but skin on) and a few mushrooms.
Slice black pudding and fry the lot in butter until black pudding is nice and caramelised.
Add a splosh of appropriate spirit: Calvados, Whisky, Brandy, Cachaca, whatever you've got. Calvados is best.
Stir in some double cream and serve with your finest double-fried chips. A vegetable too if there's a possibility of the Mrs coming back before you've finished.
This sounds like a winner. Definitely something to try.
"Agree though it's far far better from a butchers/farm shop than the supermarket stuff."
funny that because like all shops not all butchers and farm shops make their own .... lots just buy it in and slap a silly price on.
geo cockburn of dingwall still make the best non stornoway black pud ive had.
Peruvian peasants artisan black pudding made from the menstrual discharge of a craven heifer is the best, far superior to anything, anywhere, ever
Heaven.
You can get black pudding made with fresh blood in the UK, but you have to look around a bit. Source in St Nicks, Bristol, make their own.
I remember a pub in the black country that did black pudding thermidor.
My local pub used to put it an the bar on Sunday lunchtimes
Just as it comes, no further cooking etc.
Lovely it is too with a good pint.
Heaven,Agree though it's far far better from [s]a butchers/farm shop[/s] [i]Bury Market[/i] than the supermarket stuff.
FTFY 😉
Heaven,
On the subject of 'odd' meat products - I once had a tradition Bravaian Breakfast of White Sausage with sweet mustard and white beer - it was amazing.
TEH NOMZ!
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in the past, when I was a bad bad man, my fave buttie was,
black pudding, dripping, and slice onion. just perfect... 😀
What is Red pudding?
Vile
I had a red pudding supper, tasted the red pudding and it was so horrible I couldn't eat it and chucked it out the car window for the birds. A seagull swooped down on it, took a bite and dropped it. Not even seagulls eat it.
Stornoway black pudding - awesome
Morcilla - awesome
Any black pudding I have tried in England tasted like it should be applied to a wound. Hideous.
CFH - they're made a boiled-egg's-throw away from my coppice (literally, one good run up and I reckon I could hit their office door 🙂 ). Ive been into see them a few times to chat. Great little Co. and they have quite a few retail outlets around these parts now. Spoilt for choice with all their recipes mind.
They're available in a rather nice deli in Stockbridge down here. Utterly lovely.
Nobeerinthefridge - you need to get yourself some proper Bury black pudding off Bury Market. The real deal....
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Bury Blackpudding is a pale imitation compared to Stornoway. That stuff is just superb and everything I have ever had from Bury has been... well... kinda disappointing in comparison.
I'm of the opposite opinion, Bury black pud is ace, Stornaway stuff is weak tasting.
that deep fried shizzle looks the business! was decidedly unimpressed with white pudding though
What about http://en.m.wikipedia.org/wiki/Fruit_pudding with square sausage, I love cooked breakfast in Scotland.
Gastropub we went to last week used it lovely with pigeon, celeriac mash and a nice jus.
Bury black pudding I think, tasted lovely to me but I've never managed to have it abroad despite many visits to Spain. Are they not so keen on the morcilla down south?
Has some battered and fried black pud in the Adelphi hotel in Leeds, along with a few of their real ale selection - blooming lovely it was 🙂
I sometimes make a tart with roquefort,apple, walnuts aaaaand boudin noir.
It's rather tasty
Not many reasons for visiting Stornoway, but black puddin is one
Heaven. Whether in a breakfast fry up or at a fine dining restaurant
How is it the english act freaked out about haggis but embrace the obviously far mankier scab sausage?
(no criticism implied of either heavenly foodstuff)
It's jealousy NW. We have haggis, they have faggots.
I am generally not a fan of BP but my wife makes a dish to die for ,she is currently at a conference in Londinium so just for STW she has sent me the recipe.
Fry a few onions gently(not many) and reserve ( whatever that means).
Then fry two apples and reserve.
Then fry the BP into which you incorporate the onions.
Then layer them both together into a tower( with turrets an all)
Scoff the lot with shit loads of wine ,this is France.
Sounds good!.
( whatever that means).
It means put them to one side for use later
Love black pudding, and now in a Scotch egg too. Heaven!
Binners, be assured that Andrew Jones does not even come close to being the best pork pie maker in the colne valley. You need to get out there and start trying various butchers in the valley. For starters get your self to butchers a bottom of Wessenden, eat and learn.
Ooooo Binners sounds like you have some work to do 😉
Stornoway +1, big log in the freezer 🙂
Big logs are supposed to be flushed Iain, not frozen!
Heaven
And +1 for making scotch eggs with it!
So I must be the only one that finds it repulsive shite?!
Nobeer - easier sliced and fried that way !
We live 3 miles north of the 2012 scottish champs, and 12 miles or so south of the runners up.
Both pretty good
[url= http://www.sfmta.co.uk/index.php?ID=2011&CATEGORY2=EEBest%20Black%20Pudding ]Scottish black pudding champs[/url]
Saltcoats or Wemyss Bay - take your pick
You in west Kilbride then fankled? I'm from Saltcoats originally (managed to escape!) and that BP ain't a patch on the Stornaway stuff.
Aye Wk
I've had Macleod's - we went to Harris in 2004, and wanted some of the infamous black pudding from Stornaway. Told the old dear that ran the place we were staying. She phoned the butcher, who put the pudding on the bus. The bus drove from Stornaway to Luskentyre - stopped outside the B&B and the old dear collected the BP from the bus.
She paid next time she went to town
Awesome service.
The stuff from Saltcoats is a shed load easier to get, and pretty damned good 😉
I'll need to try it again. Where do you ride locally fankled? There's a few of us on here that ride up the moor regularly.
Morcilla is where its at- grill it, parillada style and then just split one end and let it splurge over your choice of breadstuffs...
Alternately, a bog standard UK one in a cob with a fried egg and some pepper will do nicely.
Nice black pudding, absolutely lovely. There is some horrible stuff out there too though.