In article .com,
says...
The Real Lancashire company's owner, Andrew Holt, explains how he
substituted the meaty elements - blood, fat and ox intestines - of the
pudding. "We tried to make a liquid which would simulate the properties
of blood and get the right colour as well. We used beetroot and caramel
for the colouring, with GM-free whey and soya powders for the protein.

I have actually tried this.
And while back to back, you can tell the difference, on it's own it
tasted just like a different variety of black pudding.

The spice mix is the same, so the only difference really is you don't
eat a meat product and you don't get the large lumps of fat like
Lancashire black pudding. Then again some more southern black puddings
use a larger quantity of smaller different texture fat, and scots black
pudding doesn't have fat lumps in at all.

All in all, not bad for a veggie sustitute product.
--
Carl Robson
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