The best pudding thread

bobbysands81

If we’re talking about white pudding, the nicest ever is from the butcher in Rathfarnham, feckin unreal stuff - Wilson Brothers in Rathfarnham Shopping Centre.


Mod note: Discussion split from Superquinn Sausages thread.

igCorcaigh

Water John wrote: »

Want some real black pudding, get someone to send you Sneem Black Pudding (PGI status). It's in the form of a cake slice.

Would love to know where to get this.

Clon black pudding is nonsense, all marketing hype.
Isn't even made in Clon from what I hear.

Charlie19

The best type of black pudding, are the ones that taste just as good raw.

Water John

I think Clon production has moved back there from Little Island.
Must get an in law to bring up some to me from Kerry, he can travel.
I'd say Burns would send some to you if you ring them;
http://www.sneemblackpudding.com/

White Clover

Water John wrote: »

Like the marketing of Donnellys sausages long ago. They were great because 'they sizzled in the pan'. The only reason they sizzled was because of the water in them.
Grill a Clon sausage and it shrinks to half and a drip pan of fat.
Want some real black pudding, get someone to send you Sneem Black Pudding (PGI status). It's in the form of a cake slice.

Never knew of sneem black pudding. Must have a look in some of the castleisland shops next time I'm there.

Water John

Just two families make Sneem Black Pudding, O'Sullivans and Burns. They make it similar to my mother, as a cake rather than in pudding casing and boiled.

Faith

White Clover wrote: »

Annascaul are really good too, as is the black pudding.

Annascaul black pudding is the business. Never had the sausages, must look out for them.

the beer revolu

There's so many great black puddings out there, it's crazy to claim any one as "the best".

Despite the hate and overhyped, I think Clonakilty is good, tasty pudding.
I like Sneem pudding, very soft, though.
McCarthy's from kanturk is the business, very meaty, borderline too salty.
Annascaul is good as I remember.
Hanley's from Mitchelstown is a current favourite - firm and meaty.
I remember Kelly's of Newport being good.
I liked Inch House, soft and very expensive, iirc.
I don't know if they still make it but I remember Lordan's butchers in Ballinspittle being one of the best I've had.
Rosscarbery is very good - their white pudding is great - I'm not usually a fan, really.

I'm a bit of a black pudding tourist.!

Am I missing any good ones?
My list is very Co. Cork centric.

I know this is a sausage thread, but....

While I'm here: overheard in The English Market :

Couple walking along and she points out some black puddings on a stall (it was McCarthy's award winning-the one chosen for QE2's banquet). Yer man makes a face of mild disgust and says, 'Clonakilty is the best.............. by far'.
Now I like Clonakilty but what a tosser of the highest order who hadn't a notion what he was confidently talking about!

Heroditas

the beer revolu wrote: »

There's so many great black puddings out there, it's crazy to claim any one as "the best".

Despite the hate and overhyped, I think Clonakilty is good, tasty pudding.
I like Sneem pudding, very soft, though.
McCarthy's from kanturk is the business, very meaty, borderline too salty.
Annascaul is good as I remember.
Hanley's from Mitchelstown is a current favourite - firm and meaty.
I remember Kelly's of Newport being good.
I liked Inch House, soft and very expensive, iirc.
I don't know if they still make it but I remember Lordan's butchers in Ballinspittle being one of the best I've had.
Rosscarbery is very good - their white pudding is great - I'm not usually a fan, really.

I'm a bit of a black pudding tourist.!

Am I missing any good ones?
My list is very Co. Cork centric.

I know this is a sausage thread, but....

While I'm here: overheard in The English Market :

Couple walking along and she points out some black puddings on a stall (it was McCarthy's award winning-the one chosen for QE2's banquet). Yer man makes a face of mild disgust and says, 'Clonakilty is the best.............. by far'.
Now I like Clonakilty but what a tosser of the highest order who hadn't a notion what he was confidently talking about!

Hicks of Dun Laoghaire make great pudding and sausages

Dont be at yourself

Sneem black pudding is amazing — if anybody knows how to get it in Dublin, let me know!

Brian?

the beer revolu wrote: »

There's so many great black puddings out there, it's crazy to claim any one as "the best".

Despite the hate and overhyped, I think Clonakilty is good, tasty pudding.
I like Sneem pudding, very soft, though.
McCarthy's from kanturk is the business, very meaty, borderline too salty.
Annascaul is good as I remember.
Hanley's from Mitchelstown is a current favourite - firm and meaty.
I remember Kelly's of Newport being good.
I liked Inch House, soft and very expensive, iirc.
I don't know if they still make it but I remember Lordan's butchers in Ballinspittle being one of the best I've had.
Rosscarbery is very good - their white pudding is great - I'm not usually a fan, really.

I'm a bit of a black pudding tourist.!

Am I missing any good ones?
My list is very Co. Cork centric.

I know this is a sausage thread, but....

While I'm here: overheard in The English Market :

Couple walking along and she points out some black puddings on a stall (it was McCarthy's award winning-the one chosen for QE2's banquet). Yer man makes a face of mild disgust and says, 'Clonakilty is the best.............. by far'.
Now I like Clonakilty but what a tosser of the highest order who hadn't a notion what he was confidently talking about!

When I was a kid we used to make a pilgrimage out to Clonakilty every summer for brown pudding from a specific butcher in Clon. It was unbelievable stuff. I grew up in Dublin but spent 2-3 weeks each summer in Cork.

When Clonakilty pudding became a brand, that was what I was expecting to get. I was sorely disappointed. Anyone else remember that brown pudding? Can it still be bought?

the beer revolu

Brian? wrote: »

When I was a kid we used to make a pilgrimage out to Clonakilty every summer for brown pudding from a specific butcher in Clon. It was unbelievable stuff. I grew up in Dublin but spent 2-3 weeks each summer in Cork.

When Clonakilty pudding became a brand, that was what I was expecting to get. I was sorely disappointed. Anyone else remember that brown pudding? Can it still be bought?

As I remember it, there were three different butchers doing pudding in Clonakilty - all claiming to be "Clonakilty pudding".
I remember Staunton's, Twomey's and O'Sullivan's. Edit, Harrington's too. They were all quite different and I could never remember which one I liked.
At one point Clonakilty pudding brand had a trio pack of black, brown and white pudding - the brown was identical to the black - same ingredients and all!

I don't think any of the pre branding exercise puddings exist anymore but you'd need some local knowledge to verify this - maybe one of the old butchers still exists and makes pudding but no longer markets it a "Clonakilty" due to whatever agreement was made. Anyone know more about this?

Twomeys is the one the current brand came from isn’t it?

the beer revolu

ReginaldSmythV wrote: »

Twomeys is the one the current brand came from isn’t it?

Twomey and Harrington appear to be names associated with it.
They have, of course, written all the other producers out of the history.

leahyl

For a supermarket bought pudding - the Truly Irish brand is really nice!

the beer revolu

Charlie19 wrote: »

The best type of black pudding, are the ones that taste just as good raw.

All black pudding is cooked before purchase.
You are only crisping and heating it up in the pan /grill.

If you were going to have black pudding raw then you’d need to drink it more than eat it, and I’d doubt the safety of consuming it.

Water John

Water John wrote: »

I think Clon production has moved back there from Little Island.
Must get an in law to bring up some to me from Kerry, he can travel.
I'd say Burns would send some to you if you ring them;
http://www.sneemblackpudding.com/

They’re back a couple of years now, brand new factory for the pudding across the road from Dunnes Stores.

the beer revolu

Interestingly, Clonakilty has no pork products in it. It's made with dried beef blood.
Some years ago when all Irish pork products were pulled from the shelf, that was able to remain!

Most puddings in Ireland are made from dried blood. Does anyone, reliably, know of any made with fresh blood?

I notice a lot of pudding has bacon as an ingredient, these days. I'm not too sure how I feel about that - seems a bit like cheating.
I think the modern taste is far pudding with less blood.

tayto lover

Kelly’s in Newport, Co. Mayo, make lovely black & white pudding.

StevenToast

"Mammy loves Joes Pudding"


D'Telly

Dizzyblonde

I don't eat black pudding, but my all time favourite white pudding is Kelly's.

the beer revolu

Dizzyblonde wrote: »

I don't eat black pudding, but my all time favourite white pudding is Kelly's.

Doesn't count.
Please ban yourself from this thread!

Eric Cartman

im a huge fan of the clonakilty white because of the coarse grain texture and flavour, not a fan of the few 'smooth' white puddings I've tried, but never ventured farther once I tried the clonakilty,

is there any other recommendations for a 'coarse' white pudding I can get handy enough in dub/kildare ?

the beer revolu

Dizzyblonde wrote: »

I don't eat black pudding, but my all time favourite white pudding is Kelly's.

Doesn't count.
Please ban yourself from this thread!

the beer revolu

Eric Cartman wrote: »

im a huge fan of the clonakilty white because of the coarse grain texture and flavour, not a fan of the few 'smooth' white puddings I've tried, but never ventured farther once I tried the clonakilty,

is there any other recommendations for a 'coarse' white pudding I can get handy enough in dub/kildare ?

See above, you have no business in this thread!

However, Roscarberry white pudding is the best I've tried. Not mushy like most.

Brian?

the beer revolu wrote: »

As I remember it, there were three different butchers doing pudding in Clonakilty - all claiming to be "Clonakilty pudding".
I remember Staunton's, Twomey's and O'Sullivan's. Edit, Harrington's too. They were all quite different and I could never remember which one I liked.
At one point Clonakilty pudding brand had a trio pack of black, brown and white pudding - the brown was identical to the black - same ingredients and all!

I don't think any of the pre branding exercise puddings exist anymore but you'd need some local knowledge to verify this - maybe one of the old butchers still exists and makes pudding but no longer markets it a "Clonakilty" due to whatever agreement was made. Anyone know more about this?

It's an awful shame if the commercial pudding has wiped out the best pudding in the country. That brown pudding was unreal.

I seem to recall getting a lot of brown pudding around West cork at the time.

reap-a-rat

De Róiste pudding is unreal, both black and white.

Have had Kelly's usually as part of a starter in restaurants and never paid too much heed but had it with a fry up recently and I didn't like the black pudding at all. The white is lovely though.

De Róiste for me though. I'm not sure you'd get it everywhere but it was originally a Super Valu food academy product so it's a good bet to get it there. I've seen it in Dunnes as well. Apparently it's made using Elsie De Róiste's recipe from 1914. I don't care either way, it's just really class pudding.

L1011

Kellys of Newport is my go-to for normal frys.

However, I also see a need for a looser texture one for heating up and mushing on heavily buttered toast from time to time - the Kellys stuff is too dense for that to work well. Weirdly the vegetarian/vegan ones are often much better at this than the blood based ones!

Brian?

L1011 wrote: »

Kellys of Newport is my go-to for normal frys.

However, I also see a need for a looser texture one for heating up and mushing on heavily buttered toast from time to time - the Kellys stuff is too dense for that to work well. Weirdly the vegetarian/vegan ones are often much better at this than the blood based ones!

Reported!!

Faith

reap-a-rat wrote: »

De Róiste pudding is unreal, both black and white.

De Róiste for me though. I'm not sure you'd get it everywhere but it was originally a Super Valu food academy product so it's a good bet to get it there. I've seen it in Dunnes as well. Apparently it's made using Elsie De Róiste's recipe from 1914. I don't care either way, it's just really class pudding.

Picked up some of this today on your recommendation. Will report back tomorrow.

Muahahaha

the beer revolu wrote: »

Most puddings in Ireland are made from dried blood. Does anyone, reliably, know of any made with fresh blood?
.

Im surprised this distinction hasnt yet been talked about, fresh blood pudding is in a different league altogether and once you've had it any of the main brands like Clonakility that are dried blood pale into comparison.

For fresh blood pudding Id recommend Hugh Maguires black pudding. I first had it a couple of years ago as a starter in a fine dining restaurant and couldnt believe how superior it is to anything you can get in a supermarket so I've been buying it ever since. His main shop is in Ashbourne, Co.Meath but they do online sales. Its also stocked in Fallon & Byrne in Dublin and Selfridges in London.

https://hughmaguirebutchers.com/

https://www.youtube.com/watch?v=UtpVCYS1vws

Faith

Faith wrote: »

Picked up some of this today on your recommendation. Will report back tomorrow.

I liked it, but I found it a little lacking in flavour, personally. Would eat again but wouldn’t buy as a first preference.

Water John

Faith wrote: »

I liked it, but I found it a little lacking in flavour, personally. Would eat again but wouldn’t buy as a first preference.

De Roiste has an unusual sort of musty flavour. It's fairly good and uses pigs blood. A lot use beef blood or beef suet. Black pudding should only be pig products.

the beer revolu

Water John wrote: »

Black pudding should only be pig products.

Why?

Water John

TMK historically all farm produced black pudding was from the pig.

reap-a-rat

Faith wrote: »

I liked it, but I found it a little lacking in flavour, personally. Would eat again but wouldn’t buy as a first preference.

I'll have to try get my hands on the Annascaul one you've mentioned, is that your first choice?

Faith

reap-a-rat wrote: »

I'll have to try get my hands on the Annascaul one you've mentioned, is that your first choice?

I haven’t had it in a few years (I’ve been living in a black pudding black hole for the last 6 years until recently!) but it was savage when I did have it. It’s got a very smooth texture, it’s a bit drier maybe. I had it first in a restaurant served with scallops and it was gorgeous. I’d be hesitant to commit to it being #1 because of lack of comparison options, but I’d definitely recommend giving it a whirl

Graces7

I have never had this or fancied it.

However I now have in the freezer a packet of sausages, rashers, and assorted slices of this.

PS I have six helpers f I don't eat it.. Need to know more about it..

NB I opened the thread thinking PUDDING.. as in trifle etc

the beer revolu

Graces7 wrote: »

I have never had this or fancied it.

However I now have in the freezer a packet of sausages, rashers, and assorted slices of this.

PS I have six helpers f I don't eat it.. Need to know more about it..

NB I opened the thread thinking PUDDING.. as in trifle etc

I wouldn't give any of the above to my cats.
Too salty.

Black pudding is, essentially, a blood sausage but the Irish variants usually have quite a lot of grain and other fillers and often pork and bacon in them for a meatier texture.
It is usually has some spices in but isn't hot spicy at all. If you like haggis, then you will probably like black pudding.
However, black pudding is less challenging than haggis for the squeamish.

It is already cooked when you buy. Usual method is to slice it and crisp and warm in in the pan.

the beer revolu

Water John wrote: »

TMK historically all farm produced black pudding was from the pig.

Sneem pudding has Protected Geographical Indication. The current recipe dates from the 1950s and includes blood from pigs, cattle and lambs of South Kerry.

I get the impression that it is a fresh blood pudding.

Graces7

the beer revolu wrote: »

I wouldn't give any of the above to my cats.
Too salty.

Black pudding is, essentially, a blood sausage but the Irish variants usually have quite a lot of grain and other fillers and often pork and bacon in them for a meatier texture.
It is usually has some spices in but isn't hot spicy at all. If you like haggis, then you will probably like black pudding.
However, black pudding is less challenging than haggis for the squeamish.

It is already cooked when you buy. Usual method is to slice it and crisp and warm in in the pan.

Meant the pudding not the bacon etc! I need those too much ...

I hated the mere thought of haggis ( lived in the land of " clapshot and haggis" for years, so reading the thread will donate that to my "obligate carnivore " cats. I never touch beef or lamb any more and rarely bacon. Never pork..

Thank you for the info! Fascinating. Up in rural Orkney . much like here, they raised a pig each year thus no leftover food wasted, then used every morsel " excpet the tail and the squeak.. One of the lads even made a whistle out of one small bone.

the beer revolu

Graces7 wrote: »

Meant the pudding not the bacon etc! I need those too much ...

I hated the mere thought of haggis ( lived in the land of " clapshot and haggis" for years, so reading the thread will donate that to my "obligate carnivore " cats. I never touch beef or lamb any more and rarely bacon. Never pork..

Thank you for the info! Fascinating. Up in rural Orkney . much like here, they raised a pig each year thus no leftover food wasted, then used every morsel " excpet the tail and the squeak.. One of the lads even made a whistle out of one small bone.

Black pudding isn't suitable for cats. It's too salty.

RasTa

Kellys back home

Fruit pig using fresh blood is nice over here.

Then the Spanish stuff is the king

Muahahaha

RasTa wrote: »

Then the Spanish stuff is the king

+1 on this, the Spanish or Argentinian blood sausage called morcilla is delicious and on a par with the puddings we have here. I travelled around Argentina years ago and all the BBQ restaurants there would have it on the menu. The typical asado (mixed grill) served there comes with different cuts of steak, chicken, morcilla and chorizo. Have tried getting it in Fallon & Byrne and Dollard & Co here in the past but neither of them stock it or source it. Last time I had it was in an Argentinain restaurant in Camden Town, I would imagine there are speciality shops in the UK that sell it but Im not aware of anywhere here that does. Its popular in Basque country too where they stuff squid with it.

the beer revolu

I've had some cracking blood sausage in Austria.
For anyone who knows Tyroller Gröstl, it was a version of that served with house made sauerkraut. Truly fantastic meal!

https://i.imgur.com/bTG8NDD.jpg

Heroditas

Yeah Kelly's is really nice. Our local butcher makes his own and also stocks Kelly's. He always assumes people want Kelly's when your so for "pudding" but I actually prefer his own stuff.
I agree about it being a bit coarse though - very difficult to use as a spread on bread or toast.

I haven't had De Róiste in years. I remember it being promoted in Super Valu a few years ago and got some of it but I rarely see it in our local SV, if at all.

dirkmeister

Faith wrote: »

Picked up some of this today on your recommendation. Will report back tomorrow.

Go to Aldi for Ballyvourney pudding...it’s the same stuff at a lower price.

Water John

dirkmeister wrote: »

Go to Aldi for Ballyvourney pudding...it’s the same stuff at a lower price.

Thanks, didn't know that.

Graces7

the beer revolu wrote: »

Black pudding isn't suitable for cats. It's too salty.

:rolleyes: depends on amount as with everything else..and common sense with amounts. Like us with sugar. balance....have a look at eg dreamies ingredients.. Not meant as a meal.. after over 40 years of cats... tiny amounts . :rolleyes:

The whole vacuum breakfast packet of four sausages. three rashers and three slices of this stuff is at the very back of the freezer as " emergency" food... six cats will get a small treat at some stage.

Very grateful to all in this thread as it has answered all my lurking ????? about this! … I am happier!

gozunda

Graces7 wrote: »

:rolleyes: depends on amount as with everything else..and common sense with amounts. Like us with sugar. balance....have a look at eg dreamies ingredients.. Not meant as a meal.. after over 40 years of cats... tiny amounts . :rolleyes:

The whole vacuum breakfast packet of four sausages. three rashers and three slices of this stuff is at the very back of the freezer as " emergency" food... six cats will get a small treat at some stage.

Very grateful to all in this thread as it has answered all my lurking ????? about this! … I am happier!

Do at least try the pudding. You'll be pleasantly surprised if its decent make.

Fairly gobsmacked you've been here so long and not been introdced to one of our national dishes.

Its fantastic baked in a casserole dish with chopped apple for a supper or dinner as well.