It has an "earthy" taste to say the least, and is what one would say an "acquired taste". It was also largely a breakfast staple, and sometimes supper. In parts of the northwest of England by the way, black pudding is more of a delicacy; I even attended a great friend's wedding where the starter/appetizer was a delicious black pudding dish.
Part of the "full English" breakfast.
This summer in England and Scotland where I visited, black pudding Scotch Eggs were on every menu. And they were delicious, although rich so you can't eat as many as you would a regular Scotch Egg, which contains regular sausage meat.
A bit like jellied eels enjoying a somewhat elevated status in London street markets these days (and there's an acquired taste if ever I saw one), the humble black pudding is no longer the staple of miners and shipyard workers. In fact, it was featured in many different formats -
Such as Black Pudding Bruschetta -
Or in a tart with goats cheese -
Or perhaps in a salad with Bulgar wheat -
Now I just have to find it in the US. Anyone?