Here in the NW, we have it for tea as well - steamed, with mashed spuds and onion gravy. Maybe that’s why you left?
I was working on Burns Night, so we had our belated haggis supper last night - FB.
I could hardly imagine anything to top having somebody at hand on a summit, frying some black pudding for me. Some of those Polish sausages (I forget the name) would do too. [no black pudding emoji!]
I prefer it grilled for breakfast, as part of a “full English” it has sustained most of my “days on the hill” for the last five decades! More unusually, perhaps, I slice it thinly and serve it “raw” as a party nibble. I say “raw” because it is actually cooked during production. Delish - but perhaps not with whisky!
Stornoway Black Pudding with Scallops and a Whisky Sauce - now there is a dish