Black pudding

The word pudding comes from the French , originally from the Latin , meaning "small sausage". ==History and recipes==

Black 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. 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, 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. Most traditional recipes from the UK involve stirring the fresh blood, 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. 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. Other herbs and spices sometimes used in traditional black puddings include cumin, rue, and parsley. While the dish has been known as black pudding for centuries, having been recorded , a number of dialect names have also been used for the dish, such as black pot (in Somerset), and bloody pot. ==Regional popularity==

In the United Kingdom, 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. It was also found in Yorkshire, where black puddings were flavoured with lemon thyme and savory: Barnsley black puddings were particularly well-known. 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. 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. 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. 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. ==Consumption==

Black pudding can be grilled, fried, baked, or boiled in its skin. It can also be eaten cold, as it is cooked in production. 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. a tradition that followed British and Irish emigrants around the world. , deep-fried, chip shop, black pudding (approx. long), sliced open Some chip shops, particularly in Scotland and Northern England sell deep-fried, battered black pudding. Novel culinary uses for black pudding include black pudding ice cream, while perhaps a more conventional modern recipe is using it as an accompaniment to scallops. Scotch eggs made with black pudding, such as the "Manchester egg", have become common. ==Nutrition==

Black pudding is a good source of protein; it is low in carbohydrates and high in zinc and iron. It has been described as a "superfood" because of these nutritional qualities, although many recipes are also very high in saturated fat and salt. ==Festivals==

Since the 1980s, the World Black Pudding Throwing Championships has been held annually in Ramsbottom, Bury, Greater Manchester. The humorous competition invokes the traditional Lancashire – Yorkshire rivalry, with participants throwing the black puddings at piles of Yorkshire puddings. It takes place in September, and draws thousands of competitors and spectators. In past years, the Bacup Food and Black Pudding Festival has been held in Bacup, Lancashire. There is an annual European Black Pudding competition held in the Halles de Boudin in Mortagne-au-Perche, Normandy. ==See also==