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For more recipes why not buy our "Black Pudding Recipe Book" which contains 24 delicious recipes.  This costs £4.00 plus first class postage (32p).See our online shop. (£1 from every book sold is donated to Derian House Children's Hospice).

Black Pudding in Onion and Chive Sauce.

Bury Black Pudding and Potato Bake

Crispy Lancashire Black Pudding Potato Cakes, Topped with a Softly Poached duck egg and Mustard Mayonnaise.

Black Pudding Pancakes With Bacon And Mustard Cream.

Bacup Black Pudding Parcels

Mediterranean Black Pudding Burgers

White Onion Risotto With Roast Tomatoes and Vegetarian Black Pudding

How to eat Black Pudding the traditional way!

The most commonly used way to eat the individual Bury type Black Pudding is

to heat it through in water at about 80oc for 15 minutes, then to slice it

down the middle and open it out on the plate. Serve with salt, pepper and

vinegar, with mustard, or for a more continental theme you could use apple

or cranberry sauce.

The slicing sausages are for slicing and then either

lightly grill or fry. Overcooking will cause them to

be dry and hard.

The Baby Black Pudding are specifically made to be

a more attractive alternative to a slice of pudding

for a classic English breakfast, or for a starter dish

which can be served with various sauces or dips.

White Pudding can also be grilled or fried and

served with sauces (pink peppercorn is a favourite)

or it can be spread on toast and grilled as with a

pate.

Over the last few years Black Pudding has become a very popular ingredient

for chefs and restaurateurs throughout Britain.

Below are some of the fantastic ways some of the top chefs in Britain use our

product to create gastronomic delights.

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Black Pudding in Onion and Chive Sauce

Ingredients

• 1 1b / 450g Black Pudding
• 1 Onion
• 1 tablespoon of chives
• ¼ glass of tomato juice
• 1 pint of beef stock
• ¼ glass of red wine
• 2oz flour
• 2oz butter
• Salt and Pepper to taste

 Method

 Skin and chop the black pudding into ½ inch pieces.

Place into a baking dish and top with the cooked onion.

Melt the butter in a saucepan and blend in the flour.

Slowly add the beef stock then the rest of the ingredients,

bring to the boil then simmer gently for approximately 10 minutes.

Pour the stock gravy over the Black Pudding and cook in the oven at a medium heat for 15 minutes

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BURY BLACK PUDDING & POTATO BAKE.

Ingredients

• 4 rings fat free, black puddings
• 4 large potatoes, peeled boiled and thickly sliced
• 2 apples peeled, cored and sliced
• 2 onions, peeled and thinly sliced
• 50g (2 oz) butter
• 50g (2oz) plain flour
• 100ml (3floz) course grain mustard
• 300ml (9floz) beef / vegetable stock
• A pinch nutmeg and thyme
• Salt
• Freshly ground black pepper
• 100g (4oz) cheddar cheese / Vegetarian cheese, grated

Method

PRE-HEAT the oven to gas 6 / 400F / 200 o C.

Slice the black pudding 2-3 cm / 1 inch in thickness, removing any skin.

Line a deep baking dish, with the slices of potato.

In a saucepan fry the onions in the butter. Remove the onions with a slotted spoon, retaining the butter in the pan for later. Place the onions over the potatoes, covering them completely.

Add the slices of apple to the base of the dish covering the onions, and then finish off with a layer of the black pudding.

Put the flour and mustard into the pan in which the onions were fried and cook for 2 minutes. Slowly add the stock, stirring continuously until the sauce is smooth. Add the nutmeg and thyme to the sauce, taste and season with salt and pepper.

Finally, pour the sauce over the black pudding, sprinkle with grated cheese and bake in the oven for 20 minutes.

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Crispy Lancashire Black Pudding Potato Cake topped with a Softly Poached Duck Egg and a Tarragon Mustard Mayonnaise

Only Andy Holts Real Lancashire Black Pudding should be used for this recipe.

Fellow chef Robert Owen Brown created this recipe for a dinner we created at the Bridge in Manchester for a Taste of Lancashire in August 2005. Dee Ludlow who is Proprietor of Hintlesham Hall in Suffolk a dear friend attended the dinner with three other guests and quoted to me in an email the following day:

" It was great to see you again and we had a wonderful evening. The food was everything that I expected and indeed the black pudding starter has got to rank in my top three of the best starters I have ever tasted. As I have been in the industry for 32 years and worked in some of the best Hotels in the land and eaten in the best restaurants in London and around the World then it is praise indeed. Robert will indeed go far and please pass on our thanks to him again"

Ingredients

• 450g / 1lb Real Lancashire Black Pudding, skin removed
• 225g / 9 oz mashed potato with butter
• 1 free range egg yolk

• 50g / 2 oz seasoned flour
• 2 free-range eggs, whisked with a little milk
• 100g / 4 oz fresh breadcrumbs

• Cooking oil
• 4 duck eggs, softly poached
• 15ml freshly chopped tarragon
• 15ml mustard seeds
• 15ml English mustard
• 150ml / 5 fl oz thick mayonnaise
• 225g / 9 oz rocket or watercress
• Freshly milled black pepper

Method

Thoroughly blend together the black pudding, mash potato and egg yolk and divide the mixture into 4 and with floured hands shape into 5 cm / 2 inch depth and into 15cm / 6 inches in diameter.

Dip into the beaten egg and then coat generously with breadcrumbs.

Heat the oil in a frying pan and fry until the cakes are golden brown on both sides and keep warm in the oven.

Meanwhile poach the duck eggs and keep warm.

Put the tarragon, mustard seed and mustard into a bowl and blend thoroughly with the mayonnaise.

Place a little rocket or watercress onto each plate, top with a black pudding potato cake, poached egg and sprinkle the mayonnaise over the top.

Finish with freshly milled black pepper.

 Tom Bridge & Robert Owen Brown ©

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Black Pudding Pancakes with Bacon and Mustard Cream

Author: Good Food Magazine

Ingredients

• 4 medium floury potatoes (about 650g / 1lb 7oz), peeled
• 100g / 4oz plain flour
• 1 tsp bicarbonate of soda
• Salt
• 284ml / 9½fl oz carton buttermilk
• Large knob of butter, for frying
• Bacon
• Black Pudding
• 142ml / 4¾fl oz tub double cream
• 1 tbsp grainy mustard
• 2 tsp lemon juice

Method

Boil the potatoes for 15-20 minutes, and then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, and then sift in the flour, bicarbonate of soda and plenty of salt.

 Stir in the buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes.

 Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season.

 Serve 2-3 pancakes per person topped with bacon, black pudding and drizzle with mustard cream.

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BACUP BLACKPUDDING PARCELS

Recipe by: Susan Fletcher

Ingredients

• 1 Black Pudding (approx 200g), skin removed and chopped into 1cm dice.

• 80g Tasty Lancashire Cheese, grated
• 60g Blacksticks Blue cheese (Blue Lancashire), crumbled.
• 80g Butter - Lancashire made e.g. Singletons Dairy
• 2 small leeks, approx 180g, sliced.
• 1 Large Cox's apple, cored and chopped into 1cm dice.
• 1 tsp dried sage or 2tsp chopped fresh sage.
• 6 sheets of filo pastry
• Salt and pepper

Method

                     Melt 15g butter in a saucepan, add sliced leeks, and cover

                     with lid and leave to soften.  Remove to a bowl and add the                                                    apples to the pan, cover and soften, add to the leeks.

                      Put the black pudding in the pan, cover and cook for about 5                                        minutes.  Add the black pudding to the leeks and apples                                                  together with the sage and seasoning and mix gently together

Melt remaining butter in a small saucepan.  Cut one sheet of filo pastry into 3 strips and brush 1 of them with melted butter.  Place a second sheet on top and brush with butter.

Sprinkle with 1/6 of the grated Lancashire Tasty Cheese.

Place third sheet on top, brush with butter and place 1/6 of the black pudding mixture down the long side of the pastry and sprinkle with 1/6 of the Blacksticks Blue cheese.

Fold in the ends of the pastry and roll into a sausage shape.  Transfer to a baking sheet, and repeat to make 5 more parcels. 

Brush the parcels with melted butter and bake in a pre-heated oven at 200 oC or 190 oC for a fan oven, Gas mark 6 for 25-30 minutes until golden brown.

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MEDITERRANEAN BLACK PUDDING BURGERS

Author: Tom Bridge

When I wrote my Bridge on British Beef cookbook, Anthony Worrell Thompson gave me this recipe, I removed the lamb and added black pudding, and it worked so well I now use it at all my barbecues.

Ingredients

• 450g / 1lb finely minced beef
• 450g / 1lb finely black pudding
• 1 egg yolk
• 1/2 onion, finely grated
• 1 tsp finely chopped garlic
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped flat leaf parsley
• 1 tbsp chopped coriander leaf
• 1 tsp dried oregano
• 1 tsp chilli sauce
• 1/2 tsp freshly ground black pepper
• 8 small buttered baguette rolls

Garnish

• 8 shallots, peeled and thinly sliced mixed with chopped flat leaf parsley
• 4 beef tomatoes, thinly sliced
• Fresh coriander leaves
• 5 fl oz /150ml genuine Greek yogurt

 Pre-heat the barbecue or grill.

Method

Place the ingredients for the burgers (excluding baguettes) into a large bowl and work the mixture with your hands to create a blended mix, being careful to not overwork, form the mixture into 8 long oval sausage shapes, about 2.5cm/ 1 inch thick.

Char grill, grill or fry the burgers for about 5 minutes each side for rare or to your taste.

Split the rolls without completely cutting through. Remove some of the bread from the centre. Place the burgers in the rolls and garnish with the shallots, flat leaf parsley, tomatoes, coriander and only genuine Greek yogurt.

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WHITE ONION RISOTTO WITH ROAST TOMATOES AND                VEGETARIAN BLACK PUDDING

Recipe by: Simon Rimmer,  Head Chef and owner of greens restaurant.

Preparation Time: 10 min / Cooking Time: 15 min / serves 4 people.

Ingredients:

• 2 Onions, Sliced.
• 450g Arborio Rice.
• A splash of white wine.
• 650 ml hot Vegetable Stock.
• 1 tbsp freshly picked thyme.
• Oil for frying.
• 75ml double cream.
• 12 slices Vegetarian Black Pudding.
• 8 Tomatoes cut in half.
• plenty of sea salt.

Method:

Step1: Risotto- Fry the onion until soft, then add rice, thyme and wine and stir well. When the husk of the rice begins to crack, add a good ladle full of stock. When all this has been absorbed, add more stock. Continue until the rice is cooked. Season, then stir in the cream.

Step 2: Place the tomatoes (cut side facing upwards) on a tray of sea salt, then roast on a low heat for three hours until they dry out.

Step 3: Fry the vegetarian black pudding in oil until crisp.

Step 4: Serve a good portion of the risotto, topped with 2 slices of tomato and three slices of vegetarian black pudding

Vegetarian meal Idea's

These are some of the creations people are telling us they are cooking up with our Vegetarian Black Pudding ;

   Omelette     Pizza       Pasta      Risotto       Bubble&Squeak   Chilli     Toad In The Hole       Spaghetti Bolognese      Veggie Burger    Anything With Rice  

Any Roast Dishes   Veg Soup      Stuffing Filled Mushrooms     Stuffing Filled Peppers           Stuffing Filled Tomatoes

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