| Name
|
Image
|
Origin
|
Description
|
| Black pudding
|
|
United Kingdom
|
A classic addition to the full breakfast, this is a sausage made from pig blood.
|
| Blodpalt
|
|
Sweden
|
A use-up pudding made from meat waste and flour.
|
| Chireta
|
|
Spain
|
A Spanish version of haggis.
|
| Dock pudding
|
|
United Kingdom
|
Its main ingredients are the leaves of bistort (sometimes called "gentle dock" or "Passion dock," though it is not a member of the Rumex genus), together with oatmeal, nettles, onion, and seasoning to taste. Traditionally the pudding is fried in a frying pan along with bacon.
|
| Drisheen
|
|
Ireland
|
Similar to black pudding.
|
| Flummadiddle
|
|
United States, originally United Kingdom
|
A baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon, allspice, and cloves
|
| Goetta
|
|
United States
|
Ground pork and oats boiled together with onions and seasonings, congealed into a loaf, sliced and fried as a breakfast item or sandwich filling.
|
| Groaty pudding
|
|
United Kingdom
|
Made with soaked groats.
|
| Haggis
|
|
Scotland
|
A sausage-like pudding made from a sheep's stomach filled with lamb pieces and oats
|
| Hasty pudding
|
|
United States
|
Made from corn and pork fat
|
| Kačamak
|
|
Southern Europe
|
The dish is made of cornmeal. Potato, feta cheese or kaymak are sometimes added. Similar to the Italian polenta and Romanian mămăligă, it is prepared by boiling the mixture until it is thick or runny, depending on taste, and then mashing while the pot is still on the fire.
|
| Moin moin
|
|
Nigeria
|
It is a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh black pepper. It is a protein-rich food that is a staple in Nigeria.
|
| Pease pudding
|
|
|
Porridge made by boiling legumes
|
| Pudding Corn
|
|
United States
|
Made with corn and sometimes vegetables in small amounts.
|
| Rag Pudding
|
|
United Kingdom
|
A steamed pudding, filled with mince and onions.
|
| Red pudding
|
|
Scotland
|
A battered sausage served in fish and chip shops. It is similar to the saveloy.
|
| Scrapple
|
|
United States
|
A breakfast pudding made from pork and bread scraps, often with mushrooms or onion.
|
| Spoonbread
|
|
United States
|
A savoury soufflé-like dish based on cornmeal rather than wheat flour, served as a side dish.
|
| Steak and kidney pudding
|
|
|
Meat and gravy, in a suet pastry crust.
|
| Tavuk göğsü
|
|
Turkey
|
Made with chicken and milk.
|
| Tiết canh
|
|
Vietnam
|
A traditional dish of blood and cooked meat.
|
| White pudding
|
|
United Kingdom
|
Served with or as a substitute for black pudding, this is another common full breakfast addition, as shown in the picture.
|
| Yorkshire pudding
|
|
United Kingdom
|
The British equivalent of a popover, this is made with roast drippings. It is a quintessential addition to the Sunday roast in some regions.
|
