What is black pudding?

Question

Does it taste like normal pudding? Is it a normal pudding with black food colouring in it?

Answer 1

Boudin noir is black pudding or AKA blood pudding...In France it is  more often made with Pigs blood.

Boudin blanc is a white sausage...made with pork...but, instead of blood milk is used..

I know the idea of eating blood sausage is gross to some...But, it is one of my favorite foods...

Answer 2

no honey it is a food that you have with a cooked breakfast and it contains pigs blood, fats herbs and spices

Answer 3

Black pudding is boiled pig's blood in a length of intestine. In the UK our puddings are usually bound with cereal, suet or cubes of fat added. European puddings are lighter because they are often made with cream instead of cereals.

Here's just one of literally hundreds of variations:

2 litres blood

Casings, beef runners or large hog casings (optional)

3 onions, finely chopped

1 kg of suet or diced pork fat (back fat or bacon fat)

500ml double cream

500g oatmeal, soaked overnight in water)

500g barley, boiled in water for 30 minutes

2 teaspoons salt

1 teaspoon mixed herbs or ground coriander

1 teaspoon black pepper or cayenne pepper

1 teaspoon ground mace

Soften the onions in a quarter of the fat, make sure that they do not colour. Add the rest of the fat and leave to slowly sweat for 10 minutes Add the oatmeal and cream and cook for a few minutes Add the rest of the ingredients and stir over a gentle heat for 5 minutes If you are using skins, these can now be filled and sealed with two knots. The puddings can then be poached in barely simmering water for 5 - 10 minutes. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them). Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out. They can then be drained and kept in a fridge for 1 - 2 weeks

An easier method is to bake the pudding in an ovenproof container, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 - 2 hours until the mixture is firm to the touch Make sure that the mixture has started to thicken and coat your stirring spoon (as with a custard) before pouring into the container and stir well first (this should ensure that the ingredients are evenly mixed)

You can then cut slices and fry or bake.

Or just buy one from a butcher (if you're in the UK)

..........and they taste absolutely brilliant. You haven't lived if you've never eaten one.

Answer 4

hi!!  black pudding is made from offal. it is usually fried with a breakfast, it is nothing like a pudding.

Answer 5

BLOOD MMMMMMMMMMMMMMM

Answer 6

Pigs blood and fat

Answer 7

BLACK PUDDING  

1 c. molasses

1 c. raisins

1 scant tsp. salt

1 c. warm water

1 tsp. soda

2 1/2 c. flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1 tsp. baking powder

1 egg

Place molasses and water together, add soda and stir well. Add the salt, flour and baking powder. Last of all, add well-beaten egg. Add raisins. Steam 2 hours. Serve with sugar sauce.

SUGAR SAUCE:

1 c. sugar

1/2 c. butter (1/4 lb. or 1 quarter)

2 eggs

1 tsp. vanilla

Cream butter and sugar. Add egg yolk to the sugar and butter. Then add stiffly beaten egg whites. Serve over black pudding.

Answer 8

this

http://john.pettigrew.org.uk/blog/images...

p.s its grossssssssssss

Answer 9

Not even close, LOL

BLACK PUDDING IS BLOOD SAUSAGE -

blood sausage

Also known as blood pudding and in Ireland as black pudding, this large link SAUSAGE is made of pig's blood, suet, bread crumbs and oatmeal. Almost black in color, blood SAUSAGE is generally sold precooked. It's traditionally sautéed and served with mashed potatoes.

Answer 10

Hate to break it to you but it's doesn't taste like pudding and it doesn't have black food coloring.

It's basically dried pigs blood.

Answer 11

Here is the definition:Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labeled as a North American term, it is also found in British English (e.g., in the story "The Name-Day" by Saki). "Blood sausage" is also a useful term for similar blood-based solid foods around the world.

Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.

Sorry if thats nit what you expected! Hope i helped:-)

Answer 12

Its a type sausage made by cooking blood with a filler until it is thick enough to congeal when cooled, not really a pudding at all.

Answer 13

It's not a pudding.

It's just like a sausage but it's made with oats, fat, and pig's blood. Traditionally the skin is fox intestine but I'm sure they use others too.

There's nothing gross about it. I think it's nice.

Answer 14

I had blood sausage once - found it to be a little grainy.

Answer 15

No. it's pigs blood. It doesn't look nice but i've tryed it and it's ok but i can't have it on my plate.