First things first, before you cook Black Pudding, you need some of ours! Order your for express deliver from our Highland factory here!
If you’ve never had our black pudding before, chances our you’ll get your first roll, regardless of the size, and wonder what to do with it. We often get asked; ‘how do you cook Black Pudding?’. Not to worry; here you’ll find our comprehensive black pudding cooking guide, that will help you enjoy our tasty blood sausage.
Black Pudding – A super delicious, super food
Did you know, black pudding is a super food? That’s right, up there with the likes of kale, chia and broccoli, black pudding has awesome nutritional benefits – so don’t miss out on yours!
How should I cook black pudding?
There are a number of ways you can cook black pudding, and it often just comes down to personal preference. How you like your black pudding finished can differ; whether you like a crust on the outside of your slice or not. Secondly it may depend on what you are having it with, and which meal of the day it comes in. Note, there is absolutely nothing wrong with having black pudding three times in a day. In fact, we highly recommend it.
Can I freeze black pudding?
If, and we hope so, you’ve bought a few ‘big rolls’ of our black pudding, make sure you slice it before freezing it. This means you can just take it our of the freezer as you need it, and you won’t blunt your best kitchen knife. If freezing black pudding, store your slices in sealed container, use within six months, and always defrost thoroughly before cooking.
Click on a method below to find out how!
Likely the most popular way of cooking black pudding, and the way you’d find it in any self-respecting breakfast spot; frying a slice of black pudding is as simple as it gets. Cut your black pudding slices about a centimetre and a half thick, pull out your frying pan and heat just a splash oil in it. Once the oil is hot, pop your black pudding in the pan and give it about 3 minutes on each side. Make sure your black pudding has changed colour throughout, and check it is very hot in the middle.
This is the preferred method of cooking black pudding in the Grant household, so we’d recommend you do the following. This is a fairly quick way of cooking black pudding, so get your grill on to a high heat to start with. Next, slice your black pudding to 1.5cm slices, and line your grill pan with foil. Pop the black pudding on the tray and put it under the grill, as close as you like to the element. Give it about two minutes on each side, remove and plate it up! The result you’ll find is that the fats in our black pudding have left you with a beautifully moist slice that will keep you coming back for more and more! Again, quickly check your temperature before enjoying.
If you’ve seen us at any trade event, sampling day or at The Royal Highland Show in Edinburgh; it’s likely that you’ve had some of the delicious samples of our black pudding that we give out on mini oatcakes absolutely free of charge! Due to demand, we have to cook the samples quickly, and to do this we use a microwave. Certainly not a common way of cooking black pudding, there is no problem with using the microwave. Just pop your slices into a microwave-safe container, and give them about 45 seconds on high power. Make sure it’s hot through before serving, and enjoy.
Black pudding as part of a BBQ is one of those things you’ll try once and will immediately become a staple of any BBQ you ever have. Once cooked, you have a lovely crust on the outside of the black pudding, with a deliciously smooth and moist centre to enjoy. To do this, wrap your slices in tin foil and put on the hottest past of your BBQ. Give it about 8 minutes, turning at the half way mark making sure it’s cooked through before serving. Try is on a roll with anything else you’ve happened to BBQ that day, DELICIOUS!
We’ve also seen our black pudding brushed with warm honey and then coated in polenta, this is seriously good too, so why not give it a try next time?
Tell us how you get on
And that’s it, easy as you like and always delicious! Don’t be afraid to give us an email should you have any questions, and let us know if you have come up with any methods of your own.