Black Puddings

[Albert Bishop]

Cant help with the Aspin bit John, but I can say no Rabbit pie is complete without a few bits of black pud added. Humped back rabbit, is of course, essential to hold up the pie crust. Cheers, Albi

[alf corbyn]

hi keith. i might be starting something here but i love the cornish white pudding. of course i also love the black puddings but don't know the best ones although i think lancashire produces a very tasty one. as they are mainly blood surely the best should come from scotland which is noted for its royal beef?.
i will now sit back and watch the fur fly. haha cheers alf

[wilky]

Hi everyone , thanks for all your replies didn`t know black puddings where ! that popular. Alf and Jean I have never tried your scotish variety but like you say they should be good , made from all the good beef in Scotland. I feel another trip will have to be planned. John yes, I know the aspin estate very well , I dont live on it myself but have a lot of frends that do .

[Bill Cameron]

Jim, you obviously have never had a full Scottish Breakfast, our Black puddings, White puddings and Mealy puddings are world famous, the insipid things that are served with a Full English Breakfast in Blackpool
cannot be compared with ours

[john sutton]

i was always given to believe that the blood in black puddings is pigs blood.could be wrong.
Always like bury black puddings when i lived in uk.now addicted to morcilla burgos which is a black pudding from the town of burgos in spain.it includes a certain amount of rice and grilled its as good as any uk puddings.
incidentally spain has at least 50 different regional black puddings
john sutton

[Albert Bishop]

Agree with you John. Any black pudding worth its salt is made with pigs blood, Many second rate imposters in other parts of the country may be made with cattle blood, but here on Tyneside we use only the real stuff. Which makes a Geordie black pudding unsurpassed. Cheers, Albi.

[happy daze john in oz]

Well Wilky when I first reda your post I thought you had just done few pints of Pernod, till I read it again. As a young lad, a couple of years ago, I used to spen most of the summer in the Tyne and wear area where they make some of the best black puddings ever. My wife is from the Erin isle so white pudding used to be all the go. Here in Oz it ia hard to find a decent black pudding and have yet to see a white one. But there are now a few imported butchers dotted around who are making some great sausages and a couple make the black pudding. You can get pork pies in a few places, not bad either. But I take the trouble a few times a year to make a big veal and egg pie, very easy when you try.

[Bill Cameron]

Jim,
it is obvious that you and I are never going to agree on the finer tastes of black pudding, so I have posted a few Scottish links (no pun....... thats sausages)

http://www.macbeths.com/Shop.Product...FUYA4wodMGNm_g

http://www.wjmacdonald.com/RunScript.asp?p=ASP\Pg0.asp

http://www.dalbeattiefinefoods.co.uk...Slices-43.html


and the last time i looked at my Sat Nav, Blackpool is still in Lancashire

[alf corbyn]

hi jean. well i think that these black puddings are made all over it seems. nice to hear from you and hope to see you at larpool. if syd hadn't beaten me to it i would have picked you up from lime street. cheers. alf

[Stuart Henderson]

Hi Wilky Always been a lover of this fine food and when I got married in Yorkshire it was a regular and enjoyable breakfast accompaniment along whe the bacon & eggs & fried bread.
Been living in France for eighteen years or so and naturally tried it here cooked in usual fashion and it was AOKm However few weeks ago went to a French do and with the aperatifs they served a black pudding (sa
usage)) raw and uncooked as an appetiser and it was bloody lovely.......
Cheers Stuart H