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!
33 comments
In my family you could make scrapple or pon haus and pudding. Scrapple uses the meat and the broth with just enough corn meal to hold it together. Pudding is made by taking the meat out of the broth and grinding it fine to serve over pancakes or bread. Pon haus is then made by adding corn meal to the broth to make it thick enough to slice and fry until brown on both sides. Scrapple and pon haus was eaten with just maple syrup. Pudding was eaten with sweet stewed tomatoes over bread or syrup over pancakes. Can’t wait for breakfast. Nell’s in East Berlin makes great scrapple and pudding. RAPA sells good scrapple at Giant and Weis.
We make our scrapple with rolled oats to bind. Fat in the pork is a plus. Fries quite well.
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 put my pudding right on top of the fried scrapple just as if it was meant to be together I love it