whats the difference between white and black pudding
White pudding White pudding or oatmeal pudding is a meat dish popular in Ireland,[1] Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is similar to black pudding, but does not include blood; it consists of pork meat and fat, suet, bread and oatmeal formed into a large sausage.[2] Hog's pudding, made in Somerset, Cornwall and Devon, is similar, although it is much spicier as it contains black pepper, cumin, basil and garlic.
Yorkshire pudding Similar instructions were published during 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse, with the name 'Yorkshire pudding'. It was she who renamed the original version, known as Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions made today.[4] William Sitwell suggests that the pudding got the name 'Yorkshire' due to the regions association with coal and the higher temperatures this produced which helped to make the batter crispier.[5]