I stay at home and look after the children http://thumbzilla.fun/ thumbzilla The pig-eating portion of humanity has been making black pudding as long as it has had fireproof pots. Rich in nutrients, particularly iron, it is a way of utilising and preserving the large quantity of blood produced during slaughter. A sort of black pudding appears in Homer’s “Odyssey” from 1000BC, when blood and fat are cooked in a stomach. The Roman food writer Apicius describes a rich black pudding containing hard-boiled egg yolks, which sounds to be heading towards the full English.