Black and White Puddings

[HarveyH]

Black Pudding - but which sort - there is a real issue here:

Irish Black and White puddings invariably have pearl barley in them. Lovely and just about my favourite but not the same as Scottish Black Pudding, or more particularly, Stornoway Black Pudding, which is a moist close textured blood sausage with sottish oatmeal in it. The other major type of black pudding in the UK, is Lancashire (or more particularly Bury) black pudding, which is notable for larger piece of fat within the pudding. I'm glad to know that some blood puddings are available in the US particularly as here in the UK they have just become the latest 'super-food'.

As for Bacon there is a very good us web-site which explains both the differences and how to cure your own bacon if you really want the full breakfast experience http://www.thepauperedchef.com/2010/...h-rashers.html .

I should only add that in addition to all of this, with a full Scottish breakfast I have been served slices of fried haggis and slices of fried clootie dumpling - ( http://www.scottishrecipes.co.uk/clootiedumpling.htm ). The need to eat anything else for the day is limited after plate of bacon, fried eggs, sausages, black pudding, haggis, dumpling, fried mushrooms, a fried slice - of course as well as tea and toast.

But my Ulster friend tells me that he would think pudding with breakfast would be a rare thing on an Ulster Fry. Soda and Potato Farls, stewed plum tomatoes (the tinned sort), bacon, sausage but not pudding (and possibly gammon instead of bacon if it was a main mean rather than breakfast).

But I rather think the more on the plate the better.