Fruit pudding

Fruit pudding
	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.¹²³

Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast.²⁴⁵⁶⁷⁸⁹¹⁰¹¹ 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.

References

Regan, Alex (March 12, 2018). "Does it matter how you put jam on a scone?" – via www.bbc.co.uk.
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.

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.

[1] Regan, Alex (March 12, 2018). "Does it matter how you put jam on a scone?" – via www.bbc.co.uk.

[auto-2] McAlpine, Fraser. "10 Great British Bangers for Hot Dog Day". BBC America.

[FOOTNOTEAndrews201671-3] Andrews 2016, p. 71.

[FOOTNOTEScotney2009101-4] Scotney 2009, p. 101.

[5] Kendall, Jo (7 July 2019). "Alan Reed on the importance of keeping your band well fed". Prog Magazine.

[FOOTNOTEDening2012-6] 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".

[FOOTNOTEDonnelly2013-12] Donnelly 2013.

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