Summer pudding - the best have the fruit sieved into puree, so there are no seeds, and the balance between the rich flavour of raspberries and the subtler flavour of strawberries, with the sharpness of redcurrants, is just right. Too many are made with stewed fruits with no thought as to balance so are far too sour or sharp. I never use blackberries or blackcurrants or cherries, only the other three fruits.
On a hot day, served chilled with fresh cream, it is sheer heaven! I blew the minds of American business guests at an official lunch with this and with a last minute Eton Mess. They kept coming back for more.
Black pudding is a wonderful food - really delicious (when not cooked to a piece of leather!) and excellent for building up your blood and so keeping you healthy. English forms are different from the German Blutwurst, and closer to the French Boudin. They were made everywhere in England, as all cottagers who kept a pig would make their own.
Re: Pudding (question about UK usage) 
I have heard "a bun in the oven" and that is quite common in the USA. 
I have seen it made, and I almost lost it just from that. I think most European countries have some regional form of it, since it was an easy way to preserve left-over blood from slaughter and I think many versions of it actually had a long shelf-life. I saw a regional version of it being made in Denmark I believe, and well...it didn't whet my appetite. 
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