<Table> Black pudding <Tr> <Td_colspan="2"> Cross section of a Stornoway black pudding </Td> </Tr> <Tr> <Th> Alternative names </Th> <Td> putóg dhubh, marag dubh </Td> </Tr> <Tr> <Th> Place of origin </Th> <Td> United Kingdom and Republic of Ireland </Td> </Tr> <Tr> <Th> Associated national cuisine </Th> <Td> English cuisine, Irish cuisine, Scottish cuisine </Td> </Tr> <Tr> <Th> Serving temperature </Th> <Td> Hot, occasionally cold </Td> </Tr> <Tr> <Th> Main ingredients </Th> <Td> Pork blood, fat, oats or barley </Td> </Tr> <Tr> <Th> Ingredients generally used </Th> <Td> Mint, thyme, marjoram, spices </Td> </Tr> <Tr> <Th> Variations </Th> <Td> drisheen </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Black pudding Media: Black pudding </Td> </Tr> </Table> <Tr> <Td_colspan="2"> Cross section of a Stornoway black pudding </Td> </Tr> <Tr> <Th> Alternative names </Th> <Td> putóg dhubh, marag dubh </Td> </Tr>

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