This Black Pudding is truly delicious! It comes in a pack of 4 thick round puddings.
Sourced from Northumberland and shaped in a traditional style. They are great as part of a Full English, or as part of an evening meal such as Andrew Perns’ famous Foie Gras and Black Pudding that is served in the Star Inn.
Known to date back over a thousand years, Blood puddings are an important part of the history of food and farming across Europe. Animals are bled at slaughter, and blood rapidly spoils unless prepared quickly. Blood puddings are one of the easiest ways of ensuring it does not go to waste. This Northumberland pudding is made using dried Pigs’ blood, a mixture of barley, onion, spices and herbs.
Allergen information – contains Gluten
Our Recommended Cooking Instructions:
- Firstly, bring the pudding to room temperature
- Secondly, simply fry the Black Pudding in some oil/butter for around 6 minutes turning once.
- Subsequently, cook in a preheated oven 200c for around 6 minutes till warmed through. Turn over after 3 minutes.
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