Black Pudding in the Spotlight
We’ve just started drafting a post about our new Directory. As part of the preamble we added a ‘short’ section titled Black Pudding in the Spotlight. The objective was to highlight a couple of points that are often overlooked in the generic threads about black pudding. But we got a little carried away!
So rather than spend time editing it away to nothing, we thought it would be more interesting to create a short post instead. So here are just a few of the news items putting black pudding in the spotlight…
Black Pudding #itsnotjustforbreakfast
The early part of last year saw a boost in popularity as a result of the hype around naming black pudding a ‘Superfood‘. Putting the marketing spin to one side, this did highlight the positive health factors associated with the Black Pudding. This is just one of the aspects that previously went under the radar.
Black pudding is considered as high in Protein, rich in Iron and low in carbohydrates. It is also a good source of minerals including Magnesium, Zinc and Calcium. The potential downsides are the possible high fat and salt content. Many of today’s producers have addressed this. Our advice is simple, check the label and if the content is too high for your liking then just eat in moderation (well, why would you go without?)!
Black pudding producers will tell you the key to a great tasting pudding is the use of local produce and the seasoning (spices). And who are we to argue? However, in the early part of this year Jamie & Jimmy’s Friday Night Feast featured The Fruit Pig Company and their fresh blood black pudding (local produce / seasoning).
“Fresh blood black pudding is so rare most of you have probably never bought or tasted it” – The Fruit Pig Company
Part of the reason for the feature was the focus on the use of fresh blood as opposed to dried [re-hydrated] blood. There are a number of reasons why the latter is predominantly used in the UK market. Given blood is a primary ingredient, it is must therefore rank as also key to a great tasting pudding! Have you tried the taste challenge yet?
Black pudding has noticeably become increasingly popular in recent years. This is partially due to the influence of both high profile and celebrity chefs. Recipes (or features, as above) are more regularly appearing on TV shows, in magazines and in the weekend [paper] food supplements. Chefs from around the country have embraced the use of the ingredient in dishes not out of place in fine dining restaurants. Starter, main course, canape, casserole, pasta dishes and even dessert, black pudding is versatile and easily utilised as a primary or secondary ingredient.
We’re fairly sure you will be familiar with the ‘Great Taste’ logo (left). In recent years a number of black pudding producers have received the award, which varies from 1 to 3 stars.
Organised by the Guild of Fine Food, a ‘Great Taste’ award is the acknowledged benchmark for fine food and drink. Of over 12,000 products reviewed in 2017, only 35% (4347) gained the accreditation. Of those, only 165 foods achieved the highest and most coveted rating, three stars.
“Why has no-one ever smoked black pudding before?” – Great Taste Awards Judge