Join us as we try food from the United Kingdom! Special thanks you to Ackroyd's Scottish Bakery in Redford, MI where we found a lot of these foods! #tastetest #british #foodreview #foodiecouple #unitedkingdom ackroydsbakery.com
@@wetry It's supposed to be a sausage… in a skin… Did no one tell you how to serve it? Generally, it's sliced and pan fried ’til the outside's crispy, then served with the other components of a 'full English' breakfast. It's Britain's equivalent of the Spanish (and latin American) morcilla, French boudin noir, Polish kaszanka, and German blutwurst, amongst other blood sausages found in most meat eating cultures' cuisines.
@@FlatMolar, black pudding is made with fine oatmeal - not the coarse stuff. Also, it's put into sausage skins so that it can be boiled to cook. This results in a sausage that is firm, but sliceable and the consistency is smooth - it's more like a salami in texture, not crumbly and coarse like here. It's able to be eaten without cooking, if you want, because it has already been cooked, but is usually sliced and fried in bacon fat as a part of breakfast.
You picked a load of items you don't eat on their own lol. Haggis is served with neaps and tatties. Clotted cream goes on a scone. Beans go on buttered toast. Black pudding as part of a full English. Flake can be eaten on its own but most commonly in ice-cream
@@wetryThe good quality black pudding we eat in Britain wouldn't survive the journey. Also I don't think US Customs allow certain types of animal products into the country.
The problem is re the black pudding, it is a strong/rich flavour but when its eaten as part of a Full English all the other ingredients adds to the flavour, the sauce from the baked beans, the runny yoke of the egg etc all work so well together and elevate each other
@@wetry it's also difficult to explain what it tastes like, it's packed with iron which comes from the blood, its tastes very 'rich' but isn't overpowering and at the same time it's not overpowering, doesn't leave an after taste etc
This made me chuckle. A very interesting black pudding recipe (normally the oats would be ground) but whoever somehow made it look great; yes, like a brownie or something. It's not really a very popular thing to eat here but maybe this is a new twist. Also, the cream on chocolate was pretty funny for me. It's just a culture clash but usually the cream's for the scones you mentioned.
Where is the "here" you say that b/pudding isn't a popular dish, it certainly can't be the UK. I have lived in Scotland, England and Wales and you can buy black pudding in almost every supermarket and in every butcher's shop I have ever visited. If it wasn't reasonably popular, the shops wouldn't carry them.
Pro tip: Try things and decide if you like them or not, THEN find out what it is. At 14, I enjoyed octopus and found out what it was after I declared it to be delicous . How do you not have HP Sauce? Missing out. I love being Canadian!
That is a fabulous perspective and idea! We will give that a try. Thank you! Let us know if any good Canadian spots to check out or food to try for a video.
Good idea trying the HP sauce with the haggis, although as a Scotsman I would only ever eat haggis with mashed turnip and mashed potatoes with lots of finely ground white pepper. Totally wasted the Flake tho' . Clotted cream is normally eaten with buttered scones and strawberry jam(jelly to you I suppose). As someone else mentioned, that really did NOT look like black pudding. A good b/pudding would have small chunks of pork fat visible when the pudding was sliced. To be honest, only haggis made in Scotland and black pudding made in the north of England are considered to be genuine examples of those foods. If you ever get to the UK, hit me up and I'll give you the addresses of where to either buy or find great menu options for all the UK favourites, specifically a traditional English breakfast or a Sunday roast dinner; plus of course where to go to taste the very best Scotch Whiskey.
Come to the UK and try PROPER English food not full of additives, loads of sugar or E numbers ,you will find a total differance in taste and texture. Most of our food is cooked fresh for you in restaurants or our Pubs. Give us a try you wont be disappointed. Loved the review, keep up the good work.👍
Real haggis is banned in the U.S because of some of the ingredients. There are companies that make something similar. Ours is cooked in a sheep stomach. That is not a black pudding as we know it in the uk either.
Indeed. It's actually hard to find a real haggis even in Scotland. A lot of producers use beef and pork. That didn't even look remotely like haggis, but good video guys. Black pudding recipes vary throughout the UK.
well props for trying such a pity the haggis and black pudding were a local attempt not the real thing, now just to show you how popular Cadbury Flake is you should Google Cadbuty flake TV ads and wonder how they got away with it even though it was the 70s
@@wetrywe can't it's illegal to do so, the same goes for haggis. That's why the versions you had of both dishes were not even close to the real thing.
you dont want to eat a whole can of baked beans you would be farting alot lol best served on buttered toast. brown sauce is best with baked beans, or in a thick beef gravy, or even on cheddar cheese sandwiches but not too much spread it thinly
The people supplying your 'meat products' are appoximating at best - True haggis is not available in the USA, because the consumption of animal lungs is banned, and that is certainly nothing like Black Pudding.
@@wetry Don't local butchers make their own?… If there's a German community, their butchers will produce a blutwurst, which is more like black pudding than what you had.
May I suggest that shop did not deserve a shout out. Not sure what they gave you but it looked nothing like haggis or black pudding. Also the clotted cream looked very processed and more like whipped cream.
That is not proper haggis,it is never made lor served like that. As for the so called Black pudding ,YUK,it looks like a burnt offering ,.It is never served like that ,but is cooked like a sausage. You must have bought the American versions of each.
