A blood sausage made from pork blood, a high proportion of cereal (oats or barley), and spices; eaten at breakfast and combined in starters and salads.
A similar sauce made from milk and cornflour or custard powder (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.
A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert; egg custard.