Black pudding enthusiasts sigh at the thought of these dark rounds of deliciousness, traditionally enjoyed for breakfast. The idea transports me straight back to Cork in Southwest Ireland and a truly memorable Irish breakfast devoured some years ago in the early hours – bacon, egg, potato pancake (boxty) and black pudding. The company at the time and the excitement at the forthcoming holiday in this wonderful part of Ireland added to the moment.
Both black and white pudding continue to feature in those hearty Irish breakfasts, but black pudding has gone up-market, becoming an on-trend ingredient with chefs lately, crumbled on and into a range of dishes – it goes well with mussels, for example. (I've tried it and it does.)
So what is it? Today black pudding is made with beef, oatmeal, beef blood and spices. Clonakilty Whitepudding doesn't contain blood and is made with pork, oats, onion and spice. Both are great on the BBQ or you can try black pudding as a pizza topping.
“Clonakilty’s Blackpudding has a rich, deep flavour that goes hand-in-hand with its heritage. Using a secret blend of spices and steel-cut oats to give the produce its unique taste, crumby texture and distinctive flavour, the black pudding pairs beautifully with an array of fish, meat and vegetable based dishes”, says Colette Twomey, owner and MD of Clonakilty Food Co. and guardian of the secret spice recipe.
Find Clonakilty Blackpudding in Woolworths, IGA’s, grocers, deli’s and a selection of independent butchers nationwide. For industry, orders in NSW can be made online via Two Providores. For a detailed list of stockists go to: www.clonakilty.com.au - RRP $8 Clonakilty Blackpudding 200g.
Images courtesy of Clonakilty Co.
