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Bronze Age Discoveries & Findings

Wasn't that fish-eggs? Tasted very 'bitty' as I recall.


White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients.
I had a phase of buying white puddings, from an Irish make, I think. It was rich and savoury, the flavour mild but oniony and the nice mouth-feel was from suet.

Combine it with the black pudding, sausages, bacon and fried bread and you have a heart-stopping breakfast!

The fact that I had it for lunch did not much mitigate that! :doh:
I don't think white pudding is fishy.

Are you thinking of hard cod or herring roe? They're grainy.
Yes that was it, rounds of fish roe, yucky! I've Never had 'white pudding in that case.'