Fruit pudding

In this article, we will explore the fascinating world of Fruit pudding and everything that this concept encompasses. From its origin to its impact on today's society, through its multiple interpretations and applications in different areas, we will delve into this exciting topic that has captured the attention of so many people around the world. Through detailed analysis and careful research, we will discover the different facets of Fruit pudding and how it has evolved over time. It doesn't matter if you are an expert on the subject or are simply curious to learn more about it, this article will offer you a complete and enriching vision about Fruit pudding. Get ready to immerse yourself in this exciting universe!

Fruit pudding
Scottish breakfast pack showing sliced discs of fruit pudding on the left
TypePudding
Place of originScotland
Main ingredientsOatmeal or wheat flour, beef suet, brown sugar, currants, raisins, sultanas, cinnamon

Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage.[1][2][3]

Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast.[2][4][5][6][7][8][9][10][11] Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert.[2]

Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding.[12] It is not uncommon to find a "breakfast pack" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops.

In London, rock musician Alex Harvey purchased his Scottish breakfast supplies, including fruit pudding, from Fortnum and Mason.[13]

References

  1. ^ Regan, Alex (March 12, 2018). "Does it matter how you put jam on a scone?" – via www.bbc.co.uk.
  2. ^ a b c McAlpine, Fraser. "10 Great British Bangers for Hot Dog Day". BBC America.
  3. ^ Andrews 2016, p. 71.
  4. ^ Scotney 2009, p. 101.
  5. ^ Kendall, Jo (7 July 2019). "Alan Reed on the importance of keeping your band well fed". Prog Magazine.
  6. ^ Dening 2012.
  7. ^ Maw Broon's Cookbook. Waverley Books. 18 October 2007. p. 18. ISBN 978-1-902407-45-6.
  8. ^ Mason, Laura (2004). Food culture in Great Britain. Westport, Conn: Greenwood Press. p. 136. ISBN 9780313327988.
  9. ^ "The Full English". Memphis Flyer.
  10. ^ Porter, Darwin (1986). Scotland and Wales on $35 a Day. Scotland: Frommer/Pasmantier. p. 316.
  11. ^ "Dictionary of the Scots Language:: SND :: sndns3210".
  12. ^ Donnelly 2013.
  13. ^ Munro 2011, p. 71.

Reference bibliography


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