Black Pudding

Full product description

Rich, savoury and properly traditional, our black pudding brings a deep, peppery warmth and a soft, oaty crumb that fries up beautifully crisp on the outside. Slice, sizzle and serve with a full breakfast; cube for salads and scallops; or crumble into stuffings and potato cakes. It’s ready in minutes and transforms any plate with old-school comfort.

Why you’ll love it

• Buttery, oaty texture with a peppery, savoury finish

• Pan, grill or air fryer friendly—quick to crisp, tender within

• Versatile: breakfast hero, bistro starter or hearty side

• Slices cleanly for neat plating

Product & ingredients details

• Traditionally made with pork fat, blood, oats/barley, onion and spices

• Usually pre-cooked—slice and heat (check label)

• Supplied as a ring or stick; slice to your preferred thickness

• Allergen info: contains oats/gluten (and often barley). Some recipes include sulphites—check the label.

How to cook (quick guide)

1. Slice 1–2 cm thick for a crisp edge and soft centre.

2. Pan-fry: Medium heat with a little oil/butter 2–3 mins per side until browned and hot through.

3. Grill: Medium-high 6–8 mins, turning once.

4. Air fryer: 190°C 6–9 mins, turning halfway.
   Food safety: Heat until piping hot throughout (if labelled ready-to-eat, warming is optional but tastier).

Serving ideas

• Full breakfast with sausages, rashers, eggs and toast

• Pan-seared scallops with crisp black pudding and apple

• Salad: warm cubes with leaves, pickled onions and mustard dressing

• Stuffings & croquettes: crumble into poultry stuffing or mix into potato cakes

Storage & handling

• Keep refrigerated below 5°C

• Once opened, wrap tightly and use within 3 days

• Suitable for home freezing (slice with parchment between pieces); defrost in the fridge and heat within 24 hours

FAQs

What’s the difference vs white pudding?
Black pudding includes blood for depth and colour; white pudding doesn’t—milder and lighter.

Can I eat it cold?
If marked ready-to-eat, yes—though a quick fry for colour and crispness is best.

How thick should I slice it?
1–2 cm for a soft centre; go thinner for extra crunch.

Does it contain gluten?
Most do (oats/rusk/barley). Please check the label.