Black Pudding

[Druss]

I tried jellied eels once, never again

Although, as grim as some of the stuff mentioned here may be, I used to occasionally have the leftover beef dripping from a Sunday dinner on toast as a young 'un.

Ah, the rare delicacy of getting the black crunchy bits amongst the greasy smearing of cow fat...it's a miracle most of us survived with diets like that

 

[THBF]

I've been watching a British camper on YouTube whose breakfast usually has black pudding. Is it normal to have it almost every morning?
Since it is made from blood, will it prevent people who enjoy it from having anemia? I haven't seen this in the States.

 

[Rodcx500z]

Black pudding is good but not every day

 

[foxy]

I've been watching a British camper on YouTube whose breakfast usually has black pudding. Is it normal to have it almost every morning?
Since it is made from blood, will it prevent people who enjoy it from having anemia? I haven't seen this in the States.

Well, every morning would be a bit much I will have it for four or five mornings then have a break, I imagine with all the iron in the blood it wouldn't be too healthy. But it is pretty well balanced with fibre from the oats and barley iron protein and minerals from the blood and the fat makes it tastier.
The Keto black pudding would definitely be unhealthy to be eating every day.
https://www.copymethat.com/r/aIA1f6ac7/keto-carnivore-black-pudding/

 

[Chippy_Tea]

I've been watching a British camper on YouTube whose breakfast usually has black pudding. Is it normal to have it almost every morning?
Since it is made from blood, will it prevent people who enjoy it from having anemia? I haven't seen this in the States.

Black pudding is good but not every day

@THBF i have posted this from the article (link below) as it discusses black pudding on a full English breakfast -

The History and Evolution of the Full English Breakfast

The 20th Century: A National Favourite​

The Full English breakfast became firmly entrenched in British culture throughout the 20th century, particularly after the Second World War when food rationing came to an end. The availability of ingredients like bacon, sausage, and eggs made it possible for restaurants and cafés to serve up affordable, hearty breakfasts to the masses. The popularity of greasy spoon cafés and diners across the country solidified the Full English as a working-class favourite. The meal’s traditional components—bacon, sausage, eggs, beans, mushrooms, tomatoes, black pudding, and toast—became synonymous with British breakfasts.

However, as food trends began to shift towards lighter, more health-conscious meals in the late 20th century, the Full English breakfast had to compete with healthier breakfast options. Despite these changes, the meal remained a weekend indulgence for many, especially on leisurely mornings when people had time to savour each bite.

https://potkettleblackltd.co.uk/the-history-and-evolution-of-the-full-english-breakfast/