Doreen’s Black Pudding is a multi-award-winning Black Pudding handmade by the Haigh family here in Yorkshire.
The recipe is a closely guarded secret and was devised by Doreen Haigh over 30 years ago.
Blood or black puddings are often considered to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood rapidly spoils unless prepared in some way, making a pudding with it is one of the easiest ways of ensuring it does not go to waste. Dried Pigs blood is combined with a mixture of barley, spices and herbs, The black pudding is then baked, subsequently producing a much stronger flavour compared to when it is boiled. Moreover, this gives the puddings a drier, meatier texture and flavour. The triangular shape is consequently unique to Haighs.
Black Pudding makes a wonderful component in a full English breakfast when combined with bacon and sausages. Likewise, It also makes a great starter when served with scallops or other seafood.
Allergen information – contains gluten, barley and soya
Pack weight to range between 300-350g. 3 slices included.
Our Recommended Cooking Instructions:
- Simply fry Doreen’s Black Pudding in some oil/butter and/or place in a warm oven for around 6 minutes till warmed through.
Try next… Our delicious Middle Bacon!
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