Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst". Blood sausage has become a useful term for similar blood-based solid foods around the world.Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.

In this family, the key to a man's heart has always been lemon pudding.

Derbshire community magazine All Things Local published this recipe for Sticky Toffee Pudding in their latest issue. Local Chef Neil McCready from Vanilla Dining Room shares his favourite pudding recipe, ingredients, method all listed. A great winter warming pudding that will evoke childhood memories for many of us i'm sure. Links to other issues.

Delicious guilt free dessert recipe.

Here are three delicious, dessert recipes to try out which feature real vanilla beans and vanilla extract. Vanilla sugar, vanilla infused hot chocolate and vanilla bean pudding.

Editors pick the best recipes from the issue. Includes Pizza Bianca with Arugula, Bacon, and Mushrooms and Creamiest Chocolate Pudding.