Steak & kidney pudding, pease pudding, Berkshire pudding…
…and of course groaty dick.
I’ve heard of spotted dick and drowned baby.
Blood pudding does sound unappetizing.
I wonder how it came about that we don’t eat those things here in the USA.
Don’t we? White pudding is basically the same thing as scrapple.
It is somewhat interesting to me that black puddlng/blood sausage somehow fell out of favor. You can certainly still find it here, in ethnic contexts. I grew up with Polish kiszka, a type of blood sausage that is fairly similar to black pudding. As stated above, it goes great with eggs. My Mexican friends (and other Latin American and Spanish-influenced countries) have morcilla. Germanic countries have blutwurst. Hungarians have véreshurka. The Cajuns and many French speaking countries have their boudin noir. The Nordic countries have their own spin on it. And so on. Many, perhaps most, of the cultures that make up America have some form of blood sausage/pudding in their national cuisine, but it’s not a mainstream part of general American cuisine.
My guess would be the reason for that is that American food eschewed offal and the “nasty bits” as peasant or poor people food, and, as a sign of prosperity, tastes gravitated towards the more expensive, “cleaner” cuts of meat. There is a swing back now via the tip-to-tail movement, but it seems that at least somewhere in the mid 20th century, when people began to afford the nicer cuts of meat (both because of economic prosperity and lower meat costs), they began doing so, so raised a generation of children who were not used to eating things like tripe or liver or blood sausage or even oxtail, and that generation began to think of those foods as “gross.”
Anyhow, that’s my off-the-cuff theory. I have nothing solid to support it, just personal observation.
And I don’t mean to leave off all the Asian (and other) cuisines that have blood sausages (or similar) from the above. I am not as familiar with those, beyond Korean soondae/sundae.
I think that Southerners during Reconstruction began eating things like tripe, ribs, greens and okra. I would think that blood sausage would have been eaten also.
Actually, Yorkshire pudding is normally made in small cups as well (occasionally large cups) rather than in a large pan.
I would think so, too. Or are you saying why stuff like tripe and chitterlings survived and continue in the soul/Southern food tradition, but not blood sausage? I don’t know. Like I said, it does survive in the boudin noir in Louisiana, but I can’t think of it being part of “American” cuisine otherwise.
That’s what I meant.
Reporting back to say that I made this dish for dinner last night.
It was a great success. I pretty much followed what you saw on the youtube video, minus the cabbage. It made a brilliant wrap, and it tasted a bit like a French dip, only better. I made a brown gravy and served it on the side for dipping, as I didn’t want the wrap to get soggy. It wasn’t messy at all.
That flattish sheet of Yorkshire pudding is a great idea. It had the maximum amount of crisp brown exterior, which is the best part anyway. You could use it to wrap up bacon and eggs for breakfast, or rotisserie chicken and lettuce for lunch.
Hey, for once we were on the cutting edge of a new food trend. I bet it was the first Yorkshire pudding wrap served in California!
Instead of blaming, I’m going to thank the Jews for this- with the taboo on “eating blood” (one of two dietary prohibitions, along with strangled animals, to make it into the New Testament - Acts 15:20).
What’s the technique you guys who have made it in a tray use? Just the typical, grease it up, get it really hot, then pour the batter in?
Yep, just like any Yorkshire pudding recipe you have seen. I used a half-sheet baking tray (jelly roll pan), put quite a puddle of canola oil into it, and let it get smoking hot in a 400 degree oven.