Fruit pudding

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Fruit pudding
Scottish breakfast pack.jpg
Scottish breakfast pack showing sliced discs of fruit pudding on the left
Type Pudding
Place of origin Scotland
Main ingredients Oatmeal or wheat flour, beef suet, brown sugar, currants, raisins, sultanas, cinnamon

Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage. [1] [2] [3]

Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. [2] [4] [5] [6] [7] [8] [9] [10] [11] Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert. [2]

Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding. [12] It is not uncommon to find a "breakfast pack" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops.

In London, rock musician Alex Harvey purchased his Scottish breakfast supplies, including fruit pudding, from Fortnum and Mason. [13]

Related Research Articles

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Slátur is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa. The first is similar to Irish and British black pudding, although it does not contain the spices used in British and Irish cuisine. They are also much smoother in texture.

<span class="mw-page-title-main">Black pudding</span> British and Irish blood sausage

Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.

Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

References

  1. Regan, Alex (March 12, 2018). "Does it matter how you put jam on a scone?" via www.bbc.co.uk.
  2. 1 2 3 McAlpine, Fraser. "10 Great British Bangers for Hot Dog Day". BBC America.
  3. Andrews 2016, p. 71.
  4. Scotney 2009, p. 101.
  5. Prog, Jo Kendall2019-07-07T09:06:26Z. "Alan Reed on the importance of keeping your band well fed". Prog Magazine .{{cite web}}: CS1 maint: numeric names: authors list (link)
  6. Dening 2012.
  7. Maw Broon's Cookbook. Waverley Books. 18 October 2007. p. 18. ISBN   978-1-902407-45-6.
  8. Mason, Laura (2004). Food culture in Great Britain. Westport, Conn: Greenwood Press. p. 136. ISBN   9780313327988.
  9. "The Full English". Memphis Flyer.
  10. Porter, Darwin (1986). Scotland and Wales on $35 a Day. Scotland: Frommer/Pasmantier. p. 316.
  11. "Dictionary of the Scots Language:: SND :: sndns3210".
  12. Donnelly 2013.
  13. Munro 2011, p. 71.

Reference bibliography