What is black pudding?

Black pudding, as understood in the British culinary tradition, is a traditional blood sausage made from animal blood combined with cereal, most commonly oats or barley, and seasoned in a restrained, savoury manner. It is a historic form of whole-animal cookery that has been eaten in Britain for centuries and is defined by its dense texture, dark colour, and richness rather than by a single regional recipe. Black pudding is typically cooked by slicing and frying, producing a crisp exterior and soft interior, and is valued for the depth and balance it brings to savoury meals. Within the context of an English breakfast, the term “black pudding” refers specifically to this British form prepared in this manner, with other blood sausages, substitutes, or non-blood alternatives belonging to different culinary traditions and not regarded as equivalent.