As you are no doubt aware this Sunday sees the exciting World Black Pudding Throwing Championships take place outside the The Oaks Pub in Ramsbottom from 12pm. Contestants must lob three ‘competition standard’ (6oz) puddings underarm in an attempt to dislodge Yorkshire puddings that have been stacked on a 20 foot high (20 feet!) plinth! It is apparently a ‘celebration’ of the longstanding rivalry between Yorkshire & Lancashire.
If you are unable to make it to Ramsbottom this year or your black pudding is not up competition standard, here are several other things you can do with it ...
~ Serve as part of a fry-up, obviously.
~ Sauté crumbled or chopped pieces in a little oil till crisp and black (I don’t often say that!) and toss in a salad. Add a poached egg if you feel like it.
~ Add crumbled black pudding to potato cakes or bubble ‘n’ squeak or mashed potato or scalloped potatoes, etc.
~ Dip diced or sliced black pudding in your choice of coating from those listed here and deep fry. They'd be good served with apple sauce to dip them in.
~ Add to homemade (or bought in, I suppose) stuffing – see here for recipe. This is particularly good with chicken and pork, of course.
~ Mix with ground pork and make a tasty pork burger.
~ Add to sausage meat when making Scotch Eggs, which are made thus – wrap cold hard boiled eggs (peeled of course!) in 70g-80g seasoned sausage meat per egg, making sure there are no gaps. Roll in beaten egg and then fresh breadcrumbs. Deep fry till crisp and golden.
~ Or mix into the sausagemeat when making sausage rolls.
~ Stir through baked beans.
~ Add to or replace the sausage in Toad in the Hole - although this does rather force the situation between two natural enemies.
~ Sauté with mushrooms and serve on toast.
~ Black Pudding Pizza! See here for a great easy pizza dough recipe plus suggestions. The Finan Crispy Pizza in that post would be good with added black pudding or perhaps make a Black Puddng and Apple Pizza!
~ Make Eggs Bury (or possibly Eggs Stornoway – see below) by which I mean a version of Eggs Benedict – see herefor all sorts of info and the recipe.
~ Add to kedgeree – see here.
Apparently there is an ongoing heated discussion between Lancashire and Scotland as to the origin of true black pudding. The version made in Stornoway on the Isle of Lewis has been has been awarded Protected Geographical Indication by the The European Commission. It is known as “marag dubh” and I understand that it is smoother than the Lancashire version so will give it a try next time I am in Scotland.
In view of this rivalry I actually feel it would be inappropriate to lob a Stornoway Black Pudding at anything, really.
In Other News ...
1. Look who our neighbour Julie introduced us to the other day ...
What a lovely face! Apparently he/she is an Elephant Hawk Moth Caterpillar and will turn into this ...
Julie was kind enough to leave him with us and I so hope he pupates nearby and we get to see the finished result!
2. You may have noticed that the weather has very much improved in the last few days. This is because I have now published my Genius Recipe soup book as a paperback as well as on kindle, just when no-one needs soup!
I'ts £7.99 in paperback but the ebook is just £1.99.