Often thought of as a savoury from the northern half of the British Isles this dish has its equivalents in most parts of the world incuding Europe, the Americas and Asia. The common ingredient is blood which has been cooked until it congeals then allowed to cool and solidify. The British version is thought to have been introduced originally into Yorkshire from France.
Black Pudding Tossing
Every year in the Northwest of England 'The World Black Pudding Tossing Competition' takes place. The event which resurrects the ancient rivalry between the counties of Lanashire and Yorkshire has taken place every year since the 1850s The current venue for the event is the 'Royal Oak' pub in the village of Ramsbottom, Greater Manchester.
6 oz. Bury puddings are lobbed at a wall of Yorkshire puddings set on a plinth 6 m. above the ground. The winner is the contestant who dislodges the most Yorkshire puddings during their three lobbing attempts.
