We often get asked the question: what is the difference between scrapple and pudding? It's a great question! Both scrapple and pudding have similar ingredients. But there are crucial differences between the two.
Both scrapple and pudding are made from a mixture of pork, pork skins, pork livers, and seasonings. The main difference is that scrapple also has cornmeal and buckwheat flour added to this mixture. The cornmeal and buckwheat flour (both gluten free) help bind the various ingredients together. A slice of scrapple can be fried and, if handled correctly, stay together as one piece.
Pudding, on the other hand, does not have cornmeal and buckwheat flour added. As a result of these missing ingredients, it has a stronger liver flavor. It also will not stay together as it is cooked.
So which is better? Most people prefer scrapple. But we also have our pudding die-hards! Pudding is an item that is harder and harder to find. We still make ours using a generations-old recipe.
People who enjoy pudding will often eat it with eggs or toast. Another great way to enjoy pudding is over top of a slice of fried mush. Mush is a loaf of cornmeal that fries up perfectly and goes great paired with eggs and breakfast meat. Some pudding aficionados like to pour their pudding over their mush then top the whole thing off with fresh maple syrup. The taste is amazing. Which do you prefer, scrapple or pudding? Let us know in the comments!
9 comments
Mom always made pork pudding with fried eggs hominy and toast, usually on the weekend. My Pap-pap made the best scrapple, mom teased that he put his foot in it to make it that good. Thanks for sharing.
Puddin and Hominy ALL THE WAY!
I like both. Fry Scrapple till it gets a little crisp. Cook Puddin with a little water and diced onions to put over top pancakes with syrup.
Scrapple for sure !!! It’s more an East coast thing. Pudding isn’t popular or even heard of by many in the northern states (up north). I’ve never had an opportunity to taste pudding but it might be Ight. Honest to say, don’t know if I can do it with out the two ingredients not being added. Hopefully I get an opportunity to try it one day! For now Scrapple!!
I love both. Scrapple on a winter day with apple butter on top is a mainstay here in Central PA. But, liver pudding over pancakes is also out of this world. No syrup needed. Just pepper. Can’t tell I grew up in the rural PA Dutch area can you?