Fruit pudding
In today's world, Fruit pudding is a highly relevant topic that has captured the attention of individuals of all types. From its impact on everyday life to its impact on society in general, Fruit pudding has generated constant debate and driven the search for innovative solutions. With a multidisciplinary approach, this article seeks to explore the different aspects related to Fruit pudding, offering a comprehensive and updated vision on this topic. Through the analysis of various case studies, the aim is to provide the reader with a global and critical vision that allows a better understanding of the importance of Fruit pudding in today's world and its possible implications for the future.
 Scottish breakfast pack showing sliced discs of fruit pudding on the left | |
| Type | Pudding |
|---|---|
| Place of origin | Scotland |
| Main ingredients | Oatmeal 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
- ^ Regan, Alex (March 12, 2018). "Does it matter how you put jam on a scone?" – via www.bbc.co.uk.
- ^ a b c McAlpine, Fraser. "10 Great British Bangers for Hot Dog Day". BBC America.
- ^ Andrews 2016, p. 71.
- ^ Scotney 2009, p. 101.
- ^ Kendall, Jo (7 July 2019). "Alan Reed on the importance of keeping your band well fed". Prog Magazine.
- ^ Dening 2012.
- ^ Maw Broon's Cookbook. Waverley Books. 18 October 2007. p. 18. ISBN 978-1-902407-45-6.
- ^ Mason, Laura (2004). Food culture in Great Britain. Westport, Conn: Greenwood Press. p. 136. ISBN 9780313327988.
- ^ "The Full English". Memphis Flyer.
- ^ Porter, Darwin (1986). Scotland and Wales on $35 a Day. Scotland: Frommer/Pasmantier. p. 316.
- ^ "Dictionary of the Scots Language:: SND :: sndns3210".
- ^ Donnelly 2013.
- ^ Munro 2011, p. 71.
Reference bibliography
- Andrews, Colman (2016). "Breakfast". The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales. Abrams. ISBN 9781613122112.
- Dening, Sophie (2012-03-02). "Scottish highlands: six of the best family-run places to stay". The Daily Telegraph.
- Donnelly, Brian (2013-01-30). "Haggis brand to remain in Scotland". The Herald.
- Munro, John Neil (October 4, 2011). The Sensational Alex Harvey. Birlinn. ISBN 9780857901521.
- Scotney, John (November 1, 2009). Scotland - Culture Smart!: The Essential Guide to Customs & Culture. Kuperard. ISBN 9781857336214.
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