Ireland's best black pud

Tombo2001

with apologies to Foxhound38 for thieving his/her good idea....

Gonna be controversial here:

I do not like Clonakilty black puddings at all. I think it is a poor product.

I wouldnt go near a Denny black pud.

For me there is only one: Kellys of Newport. The best by a country mile.

Apart from........some absolutely fantastic home made products that (and I dont know the science of this) dont have to be made in accordance with EU Guidelines and are therefore far far tastier.

Boardnashea

I have heard of Kellys but have never had the pleasure. I go south for mine if I can.. Sneem (haven't had in a long time) or Annascaul. Worth the trip. I don't know if either are widely available beyond their home towns - I suppose that is part of what makes them special.

Kellys of Newport in this house too.

Tombo2001

Mayo Gurl wrote: »

Kellys of Newport in this house too.

We went on holidays to Mayo a few years back and am not ashamed to say that the chance to access Kelly's butchers itself was part of the thinking......made for some cracking breakfasts. White pudding with seaweed was top quality.

Hande hoche!

I find Rudd's grand.

Tombo2001

Tombo2001 wrote: »

We went on holidays to Mayo a few years back and am not ashamed to say that the chance to access Kelly's butchers itself was part of the thinking......made for some cracking breakfasts. White pudding with seaweed was top quality.

They have a list of stockists on their page, you might be able to pick some up in your local shops. I can't do a link to it for you, sorry.

Savoir.Faire

I'm not a huge fan of Clonakilty black pudding either. It's all a bit loose and bland.

Annascaul is my favourite black pudding. Made with fresh blood, it's a perfect component of a breakfast of fried bread, liver, pudding and softly boiled eggs.

gg2

Black pudding always seems to dry away up into dust.... Its all about the red pud mmmmm..

jimgoose

Clonakilty is fine, but overrated. For me it's hard to beat Shaw's, closely followed by Rudds.

Auldloon

Never tried Kelly's, would love to. I live in scotland and the scottish black pudding is far superior to any I've tried at home. Stornaway being a very popular one. Mmmmm

Tombo2001

Mayo Gurl wrote: »

They have a list of stockists on their page, you might be able to pick some up in your local shops. I can't do a link to it for you, sorry.

I can get it locally, but only the straight black or white versions......the butchers shop in newport has around 20 different varieties, Putogs and so son.

WesternZulu

Clonakility is the best by far.

I do crumble it into an omelette...drooling here at my desk thinking about it!

o1s1n

Clonakility is gorgeous!

Snako

Hick's, comes in a rectangular block, not sure how nationwide it is, bloody delicious though.

I also have memories of eating it raw, think that used to be a done thing, or I was trick, anyway still standing.

jimgoose

Snako wrote: »

Hick's, comes in a rectangular block, not sure how nationwide it is, bloody delicious though.

I also have memories of eating it raw, think that used to be a done thing, or I was trick, anyway still standing.

Black pudding is cooked long before you get it. All you should be doing "cooking" it is heating it up. People who fry it into a cruisteóg annoy me intensely!

The Pheasant2

Clonakilty hands down.

I much prefer the puds with a slightly crumbly texture rather than being really meaty

Xenji

Dempsey's from Castlebar, Barcastle used to be very good as well before the old bacon factory in town closed down, little known fact about Kelly's is that the stuff you get in the shops is actually a different recipe then what they use in their own store in Newport, which is a lot nicer, used to always pick up some when I was delivering meats to them.

The Tesco finest is quite good as well, but all the others I have tried are awful, even the Clonakility.

jossnjuice

I genuinely love the Lidl black pudding. But i do prefer good butcher black pudding, not the watered down version that most people would think of as black pudding.

Hoop66

Got some black & white from a butchers (can't remember the name) on the main st in Mitchelstown a few years back. It was fantastic.

I think they won prizes for it.

The Pheasant2

Just ate some "truly Irish" black pudding, bloody woeful.

dub_skav

I like mine to have pork in it, so clonakilty is out.

Butcher is best, my local butcher is fxb, good pud

jimgoose

The Pheasant2 wrote: »

Just ate some "truly Irish" black pudding, bloody woeful.

Anything labelled "Truly Irish" is more likely to be manufactured in Slovenia out of recycled bin-bags. GettafeedaShaw'sintayer! :cool:

The Pheasant2

jimgoose wrote: »

Anything labelled "Truly Irish" is more likely to be manufactured in Slovenia out of recycled bin-bags. GettafeedaShaw'sintayer! :cool:

Shaw's is very good although I find it to be somewhat similar to Clonakilty, especially in texture. I pretty much always get Clonakilty anyway

Lisha

Jack McCarthy's Kanturk.

If it's good enough for the British Queen Elizabeth

http://www.ireland-guide.com/article/mccarthys-of-kanturk.10207.html

MonstaMash

Not Irish but, French Boudain...blood sausage...nom nom nom

stimpson

White pud > black pud.


There. I said it.

Xenji

stimpson wrote: »

White pud > black pud.


There. I said it.

Quick burn him at the stake....witch.....:pac:

xXxkorixXx

Clonakilty is lovely but ashe's from Annascaul is the best i have ever tasted. I wouldnt touch disgusting white pudding

martinedwards

I worked in a top restaurant in the 90s

one of our starters was black pudding on a bed of creamed lentils with a salad garnish.

back then, we charged a hair under a fiver for that.

TWO slices of a big Denny Pud.

we often had customers saying it was so much better than the rubbish you could buy in the super markets, and they'd ask us for some, uncooked, to take home.

so, we'd peel off the denny sleeve, wrap it in clear clung and charge £15 for a £3 black Pud.

happy customers, happy restaurant staff (cos the boss refused to have anything to do with it!!)

Tombo2001

martinedwards wrote: »

I worked in a top restaurant in the 90s

one of our starters was black pudding on a bed of creamed lentils with a salad garnish.

back then, we charged a hair under a fiver for that.

TWO slices of a big Denny Pud.

we often had customers saying it was so much better than the rubbish you could buy in the super markets, and they'd ask us for some, uncooked, to take home.

so, we'd peel off the denny sleeve, wrap it in clear clung and charge £15 for a £3 black Pud.

happy customers, happy restaurant staff (cos the boss refused to have anything to do with it!!)

Go on.......tell us where it was!

Tombo2001

stimpson wrote: »

White pud > black pud.


There. I said it.

What you should try is the Kelly's of Newport "Black Pud with a White Pud in the Middle"

jimgoose

Tombo2001 wrote: »

What you should try is the Kelly's of Newport "Black Pud with a White Pud in the Middle"

You mean Roulade. Be off with you sirrah, and take your strange foreign "puddin'-inside-in-puddin'" muck with you!

Eeden

Not Clonakilty black pud - WAY too much barley in there for my taste!

biko

None

Tombo2001

jimgoose wrote: »

You mean Roulade. Be off with you sirrah, and take your strange foreign "puddin'-inside-in-puddin'" muck with you!

The only roulade I know has berries cream and sponge in it....

From the Kelly's website:

“White in Black” Puddings

Winner of Gold Medal at Slavakto Food Fair, Utrecht, Holland
Large 5.5lb/2.5kilo
Speciality pudding, white pudding core with black pudding surround....


The Dutch go mad for it apparently.....

(By the way, lest anyone suggest it, I dont work for Kelly's, nor do I know any of the people involved......I just like the product).

jimgoose

Tombo2001 wrote: »

The only roulade I know has berries cream and sponge in it....

From the Kelly's website:

“White in Black” Puddings

Winner of Gold Medal at Slavakto Food Fair, Utrecht, Holland
Large 5.5lb/2.5kilo
Speciality pudding, white pudding core with black pudding surround....


The Dutch go mad for it apparently.....

Oh yeah, popular enough - some manufacturers market it as a "roulade of pudding".

wandatowell

Savoir.Faire wrote: »

I'm not a huge fan of Clonakilty black pudding either. It's all a bit loose and bland.

I never noticed that before but you are right.

Links234

Hodgin's because they make gluten free black pudding.

Mr. CooL ICE

jimgoose wrote: »

Anything labelled "Truly Irish" is more likely to be manufactured in Slovenia out of recycled bin-bags. GettafeedaShaw'sintayer! :cool:

Nope, that's Galtee as of the last few years. Truly Irish was set up by the farmers that Galtee screwed over by importing pig carcasses rather than use local suppliers

jimgoose

LordChessington wrote: »

Nope, that's Galtee as of the last few years. Truly Irish was set up by the farmers that Galtee screwed over by importing pig carcasses

I see. Thanks for that, probably worth a try then. :cool:

Its surprising the amount of people that eat black pudding, but do not realise it is boiled and cooked blood with pinhead oat meal and some fat and spices.

I like black pudding but white pudding would be more my favourite.

AnonoBoy

I make my own.

I bleed myself once a fortnight and keep the blood in the fridge for about 4 days. Then I use my own home grown barley and a small bit of pig's blood to get the taste right.

Anyone wanna try it?

Tombo2001

jimgoose wrote: »

a "roulade of pudding".

Brought by Humbert to the 'Republic of Connaught' in the 1790s....... Ireland is such a melting pot of cultures.

jimgoose

mariaalice wrote: »

Its surprising the amount of people that eat black pudding, but do not realise it is boiled and cooked blood with pinhead oat meal and some fat and spices.

I like black pudding but white pudding would be more my favourite.

My grandmother used to make it. It made "Predators" look like "Mama Mia"!

Mr. CooL ICE

AnonoBoy wrote: »

I make my own.

I bleed myself once a fortnight and keep the blood in the fridge for about 4 days. Then I use my own home grown barley and a small bit of pig's blood to get the taste right.

Anyone wanna try it?

No.

However, if you got some liposuction and used some of the fat from your belly in the pudding, it would taste nicer. Just sayin'

AnonoBoy

LordChessington wrote: »

No.

However, if you got some liposuction and used some of the fat from your belly in the pudding, it would taste nicer. Just sayin'

I'm saving that for the special Christmas batch.

donutheadhomer

Athea Homemade Puddings & Sausages

Carhubane Beg
Loughill
Co Limerick

Tel: 069-82098
Mob: 087-2890991

They are 100% lovely

Xenji

donutheadhomer wrote: »

Athea Homemade Puddings & Sausages

Carhubane Beg
Loughill
Co Limerick

Tel: 069-82098
Mob: 087-2890991

They are 100% lovely

Do you happen to work for them

donutheadhomer

Xenji wrote: »

Do you happen to work for them

no i do not. I've bought them a few times in Garretts in Raheen

Dont be at yourself

Sneem and McCarthy's are both lovely. Got some from the Whole Hogg and thought it was also quite nice.

Clonakilty is over-rated.

Links234

mariaalice wrote: »

Its surprising the amount of people that eat black pudding, but do not realise it is boiled and cooked blood with pinhead oat meal and some fat and spices.

I like black pudding but white pudding would be more my favourite.

I know well what it is, and love it!

I'll try not to start another haggis debate either, but I'll just say haggis is awesome