I realised that I hadn't mentioned the whole set of savoury puddings - steak and kidney pudding is very traditional. blood pudding is called 'black pudding' in the UK, and eaten fried in slices with bacon, saisage etc.
Fudge here is very rich too - the main ingredients are sugar and butter, but then flavourings are added; vanilla, or chocolate (sometimes by adding cocoa, sometimes by adding actual chocolate to the mix), rum and raisin, cherry and walnut and so on. Our local shop does a very good peppermint.
Looking at pictures on Google, and recipes, I think it must be pretty similar on both sides of the Atlantic - I had to check each time to see whether the picture was a UK one or a US one - although I think yours always looks like the softest of the British stuff - so some of the British stuff is slightly more crumbly than yours.
Then there is 'Tablet' which is the Scottish version and is much more crumbly, a 'shorter' texture - you can break a piece of tablet in two, but fudge would just bend and stretch. Actually I like tablet even more!
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Fudge here is very rich too - the main ingredients are sugar and butter, but then flavourings are added; vanilla, or chocolate (sometimes by adding cocoa, sometimes by adding actual chocolate to the mix), rum and raisin, cherry and walnut and so on. Our local shop does a very good peppermint.
Looking at pictures on Google, and recipes, I think it must be pretty similar on both sides of the Atlantic - I had to check each time to see whether the picture was a UK one or a US one - although I think yours always looks like the softest of the British stuff - so some of the British stuff is slightly more crumbly than yours.
Then there is 'Tablet' which is the Scottish version and is much more crumbly, a 'shorter' texture - you can break a piece of tablet in two, but fudge would just bend and stretch. Actually I like tablet even more!