Black Puddings differ in colour from White or Mealy Puddings because they contain which additional ingredient?
Black pudding 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, or 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 appeared in Scottish books until the 20th century. Most traditional recipes from the United Kingdom involve stirring the fresh blood, adding fat and some
Queen of Puddings Queen of Puddings Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding. Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. "The Closet Opened" was posthumously published in 1699 by a servant and his son and in it Sir Kenelm Digby talks of many puddings including one that involves soaking bread in milk. There was a whole variety of puddings that could be made using the remains of some