Hey, thanks for reviewing our products. Our Vegan Black Pudding took a few years to develop and get right (to get it as close as possible to our traditional black pudding) and we find many of our customers agree that it's not too far off, the recipe still uses our secret herbs/spices mix 🙌 Since we launched the product in 2017, our sales have increased month by month and we finally launched into ASDA in October last year. Price for the 220g VP roll is £1.25 - this is an extra 25p to our traditional slices (as show in the video and prices as of 04.05.2022) which compared to other brands, is competitive to their non vegan product. We thank you for the video and if anyone has any questions, please feel free to reply to this 👍 Thanks, Team BBP
@@theburyblackpuddingcompany4092 hehe not really. It's quite amusing wandering into the crossfire of this local dispute. It happens to me quite a bit. 😁
@@theburyblackpuddingcompany4092 if none else, Eva liked it, so you're all set to tackle the growing dog market of consumers...i refuse to accept that eva doesn't do her own shopping with a tiny mobile and a little tiny fiat 500 electric
My doctor told me to eat black pudding as the iron tablets weren't helping enough, and I dutifully ate my way though a dozen cows worth of Stornoway Black Pudding. I now consider it on the same level as any other medicine, and when I see it on a restaurant menu I have a moment of disconnection in the same sort of way you would if you saw "Lemsip Ice Cream" or "Lasagna Al Pepto Bismol"
Your doctor recommended a processed food for treating an easily treatable deficiency? I’m glad you’re better, but you should see a nutritionist or dietician, black pudding isn’t not nearly the most apropiate food to treat anemia, even legumes and sesame seeds are better choices
I know Polish 'kaszanka' and the British black pudding isn't exactly the same - but it's close enough, so if you ever come across a vegan kaszanka in a Polish shop made by 'Dobra Kaloria' do give it a go.
@@satyr1349 We Finns eat "mustamakkara". I don't know how close it is to the British blood pudding but based on the ingredients it's pretty similar. We usually eat it with lingonberry jam and the combination is superb!
As a vegan, I love you reviewing these products because you actually tell the truth and don't over sensationalise these products like a lot of vegan channels do. Edit: I still kinda want to try this, simply because I never tried real black pudding, so I have nothing to compare it to either so it may be rather nice to me, not sure.
Yeah I find a lot of vegans try a bit too hard to preach how good something is, from the angle of "You have no excuse to not be vegan now!" when the product is...just not that great? More power to those that enjoy them but the only vegan product I've tried so far that pulls it off is Beyond Meat and given that it costs £5 for two burgers here that's not exactly an affordable substitute.
@@mrcheesemunch Richmond vegan sausages are also really good, if you haven't tried them... I've tried a LOT of the various substitutes and a lot of them aren't that great really. Linda McCartney mince is also really good - not quite as good as beyond mince, but much cheaper and probably my second favourite. You can often find beyond burgers on offer at Tesco for £3 which is when I buy them. Aldi's vegan fish fingers are good, if you're into fish fingers. Actually, a lot of Aldi's vegan stuff is really good, especially for the price. I'm trying to think through all of the products I've tried now to find the good ones... Oh, Nestle's Garden Gourmet's chicken pieces are really good. I tried them recently and was blown away. Quorn nuggets are good, but I don't think they're vegan
@@notme5744 Even £3 for two burgers is a bit pricey for me honestly, especially when you can get 4-6 for the same price which is several days worth of dinner. Most of the time it comes down to price for me, generally these things are okay but they tend to cost as much if not more than quality meat products, hope that changes some day since I do try to eat less meat these days. Sausages are definitely a good shout haven't tried the Richmond ones but the little quorn cocktail sausages are great.
@@mrcheesemunch Yeah I get that they're still a bit pricey. The way I see it is that (ethics aside) whether we eat animals or not we certainly shouldn't be eating anywhere near as much meat products as we do due to health and environmental concerns, so paying a bit extra now and again isn't too bad. Having them as treat every so often seems to be the way to go, and eating meat substitutes for every meal wouldn't be healthy at all, as nice as they are. That's sort of how I justify buying them, just having them now and again. I think the price will come down though, as more and more people buy them. Oh definitely try the Richmond sausages, they're great, and pretty cheap. They taste identical. Atomic Shrimp did a review of them I believe. I'm with you on the cocktail sausages, too. Have you seen the Sauce Stache channel? He's a chef who focuses on meat substitutes and reviews all kinds and shows you how to make your own, which can work out a lot cheaper
I once made an honest mistake in mixing up the vege tongs and meat tongs at a bbq and nearly got lynched - very sensible precautions on Shrimp’s part I’d say.
@@CTCTraining1 Its the fact that its somethin unnecessary when cookin for oneself that makes it stand out here where AS still did such for accuracys sake.
My very tired eyes saw the thumbnail as some kind of battery with two rusty pound coins followed by the writing "Fake Black Pudding" It was quite the confusing few seconds Glad Eva got a little taste
My experience with this stuff is it basically tastes like a very cheap black pudding. It does the job well enough, it's just a pity for me that it's priced like an expensive black pudding.
Much smaller market/scale of production I imagine. It's the same reason why those beyond/impossible beef patties are so expensive. It could get cheaper if enough people made the jump, though I doubt many will.
@@King_Kenlee Depends on your budget. For a long time my food budget was around 80p a day. I wasn't comparing it with a 25p difference...the cost of a really inferior product is taking the p*ss.
I started taking tumeric supplements and I heard you absorb it better if you take about a 1/4 teaspoon or more. Since I don't plan on eating black pepper by itself, I just take the supplement after a meal with a lot more black pepper on it than most people use. I really like black pepper on some foods. A lot of pepper. Freshly ground.
Pronunciation of Bury *sigh*. OK, I researched this because I was always taught: _Bury St Edmunds_ = 'Berry'; _Bury, Lancs_ = 'Burry'. It seems like some locals of the place now pronounce it 'berry' and of course I will not argue with a local on the pronunciation of their home town. I suppose it would have helped if the people of Bury could agree with *each other* though. www.burytimes.co.uk/news/15371909.a-new-exhibition-shows-that-not-even-the-people-of-bury-can-agree-the-real-pronunciation-of-the-town
Speaking as a fellow "southerner wuss", I've always pronounced any appearance of "Bury" as "berry". How have you been pronouncing "Sainsbury's" (as in the UK supermarket / grocery store chain for our overseas colleagues here) all this time then?
I think, having grown up in "Berry" that the Lancashire accent travelled up the valley, towards Lancashire proper. I always considered "Berry" part of Gtr Manchester, but as long as I;ve been alive it's technically Lancashire, and maybe this is where the assumption that a "Burry" accent should be the same as a Burnley or Blackburn accent. County lines are a pain in the arse.
Don't worry about the pronunciation. While most of the people in Bury pronounce it the way you did, almost everyone else in Greater Manchester says 'Berry'.
@@terrydaktyllus1320 my default would be bury='berry'. It's just that I was aware of an exception in this case. Apparently not even the locals are in agreement
Due to certain current events, the UK and Europe at large would need to start to import more palm oil. Since Indonesia just banned the export of their palm oil, Malaysian palm oil would be the choice for import. And Malaysian palm oil is sustainably produced. Great video as always! It's great to see food alternatives be showcased like this
Uk doesn't produce any so its all imported Also sustainability is kinda.. Well they'll keep producing it on same land so its sustainable from that pov but its not like they didn't get rid of forests to make the vast palm oil plantations in malaysia(which are quite vast if you travel there by bus or car)
@@lasskinn474 What they meant is that we have to import more palm oil now because we are low on sunflower oil since most of that was produced in Ukraine.
@@Jhud69 it would've been imported regardless(from ukraine), though yes to replenish stocks the temporal import rate would be higher. Palm oils not that necessary though, reason to use it is that other easily(processed to be) solid fats(shorteners) were seen as unhealthy although palm oils not that much better.
I believe sunflower oil is the problematic type of oil, as most of Europe (used to) get it from Ukraine. Palm oil isn't imported from Russia or Ukraine, is it?
@@lasskinn474 Malaysia's palm oil acreage has been decreasing overall in the past few decades. Also, land that wasn't used for cultivation but not being developed is instead reforested. And production has increased, so we're doing something right. The EU has been lying about palm oil for far too long.
Always appreciate when you try vegan or vegetarian versions of animal products. ❤ Thanks for including us and for the honest assessment, whether good or bad. Eva is such a good girl!
And this isn’t a version of the meat product!! It never can be as it will never be the same as it hasnt the same ingredients ff s. It’s a vegetable sausage.
Loved this. I'm not vegan but I do sometimes have vegan food out of curiosity. Black pudding and haggis (not Scottish but love it) are those kinds of dishes that when you get a home made version, knocks these mass produced ones out of the park in terms of flavour.
I don’t particularly like the idea Of eating blood at all. But the veggie version doesn’t Make it sound any more appealing… Those muffins look great though :D
Eating black pudding cold straight from the fridge after peeling is my preferred way! My friends all look at me weirdly when I do so, but as you say, it is already cooked!
I've eaten it this way too without any problems. I had it on a plate ready to cook and forgot to cook it and ate it as was. The flavour was slightly different from my recollection.
Very interesting how different countries produce different meat alternatives. I feel like a first wave of veggie products was mostly ‚allrounders‘ like burgers oder curlets or sausages, and nowasays regional specialties are quite common.
I've been vegan for going on seven years now and one thing I've learnt about vegan substitutes is that on their own they can be bad, but in a dish usually they fill the void they're suppose to.
I hope you don't think that people are discounting the value of the entire video when they specify how much they love seeing Eva. Because they -- well, I -- love seeing Eva! She's such a sweet little hero
great video as always!! for some of these where the food isnt common where i am i come into the video not thinking i would enjoy the food, like here i thought i wouldnt enjoy black puddding. but hearing you explain the taste and present it and make a nice meal out of it makes me really want to try it, thank you for that
Here in Germany, we now even get vegan versions of that stuff. Can't tell you how good it is, because I don't eat either version, but it's out there and probably around sooner or later
If you check the "fake meats" section at your local supermarket, you can sometimes find a brand called "VIV ERA", which does a variety of vegan "meat" products, but one of their best offerings is the vegan "shawarma" kebab meat. If you fry some off in a pan and then serve it in a pitta bread with the usual kebab garnishes, it's actually quite good. On a par with chicken doner meat, I would say - but far less greasy than the "lamb" doner meat. The texture isn't precisely accurate, but the flavour is about right - enough that it works for me.
Loved the 'Eva test' at the end, 'you would eat more if there was more ?' 'Well there isn't, sorry!' 😄 You treat that dog like a half wit and I suppose that's what it deserves !
Dude you need to make a cookbook. I'v bought foregoing cookbooks before and I can kind of tell the people writing the recipes (in some counts) have just made them up Juging of the flavour profiles and replacing things like parsley and onion with goutweed and ramsons which don't hit the same. But your a legit foregoing cook and I feel you have good grounds for a book.
Love seeing your vegan review videos shrimp! Thought this might peek your interest: There's also a vegan scrambled egg on the shelves now, I've seen it in a couple of supermarkets!
I often enjoy vegan scrambled eggs more than scrambled eggs, I use a tofu base, the key is to use a little bit of sulphur salt, it really makes them taste like eggs
You mean "just egg"? It's looks a lot like scrambled eggs, but the flavor isn't even remotely similar. It's also not a complete protein, so you still have to get the missing amino acids somewhere else. That's important to know: don't just replace real eggs with fake ones and expect the same nutrition. Make sure to get ALL amino acids needed for usable protein! (The exception being tofu based egg replacements, because tofu is a complete protein. Mung bean is not)
@@jek__ I tried that too, and no: sulphur salt does not make it taste like real eggs. It has a very, VERY faint egg-ish smell, but that's all you're getting.
I haven't had blodpudding for 25 years. Is eating it straight with lingonberry jam still the way to go? I have never seen Swedish black pudding served I bread, except maybe once as a joke blood burger. As a lazy latchkey kid I used to eat it microwaved with strawberry jam or apple sauce. 🤢
@@MattiasKesti Tillsammans med rårörda lingon blandat med tunt skivad vitkål är hur jag äter den, självklart ska ingen jävla mikro varit i närheten av tillagningen, utan skivorna ska vara smörstekta.
Hey shrimp, I had an idea that you could actually have a livestream for 1 million subscribers, I think quite a few people would be interested in watching, just an idea! 1 million subs probably isn’t soon but you’re close!
I've gone veggie, the Aldi no meat beef burgers are great! I honestly think they're nicer than most store bought frozen beef burgers I would wholeheartedly recommend them.
When you're butter/spread is too solid put it on the cutting board and mash it with the flat of the knife, it's called work softening and it'll make it spread much better for you Hope that helps.
Going back to your previous vids about pickling walnuts, I can't believe that at the grand old age of 61 I have finally given them a try, and really liked them. Thanks for that and all your other really interesting content.
If you get a chance try Clonakilty or Simon Howie black puddings, you won’t be disappointed, they’re beef rather than pork based and absolutely delicious 😋
Anaemia symptoms are paling skin, palpitations, shortness of breath and excessive fatigue. Not particularly specific but good enough if you are known to be prone to anaemia.
If you think you have anemia, black pudding isn't how you fix it, or even do anything to thwart it. Anemia also isn't specifically iron deficiency, although if you were iron deficient, meats (not black pudding specifically) can help, but vegan sources are often higher and not as filling, like kale. Or just take a freaking iron supplement WITH MEALS. Not without, you take an iron supplement on an empty stomach and you're gonna have the wildest shits.
Not fun fact: I had autoimmune hemolytic anemia, have to have my spleen out to keep it at bay. Nasty as it crept up on me until I could barely walk 10 yards.
Just on that pronunciation, the U in Bury is more like the ö in dankeschön or the schwa vowel, than like the u in "put". I tend to say somewhere between that, and just "berry". Also, up here, the u in "put" is a 'ʊ' rather than a 'ʌ'
Damn! I haven't had black pudding for years and now I'm really craving some. It's a bugger it's after 11pm here and nowhere's open for me to go and buy some.
Just as a general info: Bury is commonly pronounced as "Bury", often as "Bury" and incorrectly, by those who really don't know any better, as "Bury". Source: I'm not even from the UK and have no idea. So I must know!
That makes more sense than all of the corrections I have seen all day! (Truth is, the people who live there don't agree how to say it, so it was inevitable I would be 'wrong')
@@AtomicShrimp I'm an "immigrant" in my own country - moving from an area with a rather homogeneous dialect to an area where the local dialect varies every 20 kilometers. It still confuses me - and makes the (actually funny) discussion here about the correct pronunciation of Bury quite understandable.
Now this is interesting I'm a big fan of the proper black pudding I really enjoy it on a big English/fry up. I think I'd give this a try just to see if I liked it , ever since I tried the vegan meatless meatball sub I've opened up to trying more vegan & fake meat products. 😊 Edit: I must try whole grain mustard with black pudding I can't believe I haven't tbh lol thanks Mike
As a vegan from very very near Bury, this was an unexpected but welcome video lmao. I actually really like the meat free black pudding but I also haven't had meat in six years now and I'm not looking for a full on replica when I buy a replacement. It's really good with bbq sauce tbh. Have you heard of our annual black pudding throwing championship held in Ramsbottom next door to Bury? We take black pudding very seriously up here I guess lol.
Ive been eating this for quite some time i really enjoy it! My mother who is a meat eater also prefers this over the regular black pudding as apparently it is less dry
I love black pudding. Can't seem to get it much any more here. Mum used to cut it in half longways, and cook it under the griller (broiler for those in the US), instead of frying it. We would have it as the meat part of our meal, along with vegetables or a salad. Yummo, especially with mustard.
I’ve tried some of the vegan black pudding as it was on a menu in a cafe and I was curious. It just tasted like a smokey veggie burger to me. Which isn’t a bad thing but if you wanted to replicate what I remember black pudding tasting like it doesn’t do that.
@@acumenium8157 some swedish black pudding don't use wheat or gluten containing grains. I found a tasty chilean artisanal black pudding in Viña del mar, Chile that didn't contain any. So that's one of the few things I miss as a vegan.
Here in germany we also have a delicacy called Blutwurst which directly translates to Blood Sausage. In can be cooked and served with for examples potatoes, but we (or at least I) regularily eat it just 'raw' and on bread. It's nice
It's certainly palatable if properly fried in olive or other vegetable oil....quite a close approximation to a budget priced blood pudding....if served this in a greasy cafe you might not tell the difference.... reasonable for the price considering the cost of vegan products in general....good with eggs mushroom tomato's and fried bread....and chips naturally.... vegetarian who likes meat substitutes....you know?....
That looks quite nice if you like black pudding. I am a bit surprised they didn't add some beetroot or akin to get the "raw" colour closer to the real thing though. Initially it looked quite grayish.
Interesting that eating uncooked black pudding seems to be something rare in the UK. Here in Austria that's the standard way to consume it, though we do cook it as well.
I’m fairly sure 90% of people just wrongly think it’s raw like a normal sausage. I’ve had it cold and it’s quite nice but you can’t beat it fried or even out the air fryer
One thing that I've tried this product with is a nice portobello mushroom with the black pudding inside, and of course black pepper, it really improves the overall bite and adds some much needed texture to the sandwich.
Protip if your butter is too firm and you can't be bothered warming it up to spread on soft bread; use the underside of a spoon to spread it instead, works much better.
Black Pudding is Black Pudding, it is distinctive, from anything else. Other substitutes, are absolutely nothing like the true taste of this product....Oh! Did I say I love the stuff.
As a veggy who does miss his sausages, rashers and pudding, I'm really impressed with some of the plant based alternatives that companies have been putting out. Here in Ireland there are a few brands that have excellent black and white pudding substitutes, as well as great sausages.
I am a vegan and I enjoy this product. I like it along side some mushrooms fried in the vegan spreadable you showed, on toast. I too find the black pudding to be under seasoned, and add some freshly cracked black pepper and a sprinkle of msg whilst the slices are cooking. And I have tomato ketchup on the side, and a nice cup of tea. I have also used this product to make Brussels sprouts and black pudding fried rice, which was nice.
I like black pudding boiled in the skin, which I believe tends to be a northern preference. I wonder if the vegan version can be boiled, and if it would change the flavour profile.
I would love to know what made you come up with atomic shrimp 🍤😊. Also I love all your videos very interesting and fascinating at times. And I love your cute little dog too Eva X
He mentioned this in another vid...he and a couple of mates were having beers and thinking of names for a you tube channel. It's inspired by Pink Floyd Atom Heart Mother album, someone blurted out "Atomic Shrimp" and that was that lol....Also it represents his interest in science and food
At the premier inn, they serve lots of breakfasts. They serve vegan sausages (I don't know the brand) and vegan bacon (this is not bacon). Since they serve pork based black pudding, I wonder if this will join the menu.
We have something similar to black pudding in Sweden called blodpudding. It's so good with lingonsylt and pork belly. Too bad pigs were harmed in the process... Still, I feel like since the pig was going to get slaughtered anyway, might as well make food out of as much of it as possible. Nobody slaughters pigs just for blodpudding.
when I was a little kid I saw a pig butchered, by accident(seeing it happen, not a accidental butchering of a pig). It was a little traumatizing, but very interesting.
Just as a quick note No animals "get slaughtered anyway", every time you buy animal products you're driving the demand, they then forcibly breed (artificial insemination) and kill more animals to replace the product you purchased. The 78 billion animals slaughtered in animal agriculture each year don't just magically exist, they only exist because people want to eat their bodies and what comes out of them.
I think you hit the nail on the head with your reasoning there. I only ever ate black putting pre vegan once and wasn’t too blown over by it. It was a long while after being vegan that I tried this one and actually preferred it (mainly because it wasn’t as strong!)
I'm glad that you acknowledged that there is a local debate. Seems some people are either oblivious to the other side of the pronunciation dispute, or in denial of it maybe
I would try to season this with a little allspice. If I wanted to make vegan black pudding, I would add beet root juice. That would not only give more colour, but would increase the iron content. After all, thats one thing that blood black pudding is really full of.
I was hoping somebody would make a vegan black pudding it was one of my favourite meat products when I ate meat I thought it was pretty good although it would be improved with bigger pieces of barley and something maybe mimicking fat but it made a great black pudding mushroom and brown sauce sandwich I would say nearly as good as the original With some room for improvement
I can't stress enough how happy it makes me that you pronounce Bury correctly, I am constantly 'corrected' by smarmy know-it-alls from across the country who don't know the etymology of the word. Bury comes from the Old English Byrgan by the way, and when it transformed into Bury kept it's original Burr pronunciation in that region of the country. Elsewhere such as the mid-lands and the south people started to say Birry, and Berry, until due to London-centrism the incorrect Berry began to dominate and spread up north. Despite this however, Bury is pronounced Buh-ry and no amount of condescending twaddle from the south will ever change that
In Sweden we usually call bread like these for källarfranska (Google translate "cellar French"). A typical white bread eaten for breakfast or soup. Often found in restaurants that serve breakfast and lunch, but are almost always available in well-stocked stores. But we usually bake these to be eaten the same day. I have made a lot of such breads for breakfast in a restaurant.
Not sure if you can get it in the UK, but Rudds from Offaly here in Ireland do very nice white and black pudding. I'm vegetarian but my wife and kids aren't, and they prefer it to the non veggie versions.
