I’m not sure how this all links to the Royal Jubilee or this time of year – but I’ve heard that black pudding is one of the Queen’s favourites, and who can blame her !
Black pudding in the United Kingdom is generally made from pork blood and a relatively high proportion of oatmeal; in the past it was occasionally flavoured with pennyroyal mint, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. It can be eaten uncooked, but is often grilled, fried or boiled in its skin.
In the United Kingdom, black pudding is considered a delicacy in the Black Country and the North West, especially in Lancashire, in particular the towns of Bury and Ramsbottom home of The World Black Pudding Throwing Championships, where it is sometimes boiled and served with malt vinegar out of paper wrapping.
Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast throughout the UK; it is also served this way in Ireland, New Zealand, and the Canadian provinces of Nova Scotia and Newfoundland and Labrador. The further addition of the similar white pudding is an important feature of the traditional Northumbrian, Scottish, Irish and Newfoundland breakfast. British towns noted for their black pudding include Bury, Dudley and Ramsbottom.
Spanish morcilla has many variants. The most well-known and widespread is morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture.
In Extremadura the creamy morcilla patatera includes roughly mashed potatoes. In the northern regions and the Canary Islands there is a sweet variety known as morcilla dulce. Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavourings, some of them considered delicacies.
…. and for the very adventurous here’s someone else having a go …. a bit of theory first then on to the action …
Charlie the butcher