Homemade Traditional Black Pudding

 

Homemade Traditional Black Pudding Recipe: A Hearty, Flavor-Packed Classic

If you're a fan of rich, savory flavors and crave the kind of dish that speaks of tradition, heritage, and comfort, then Black Pudding deserves a place in your kitchen. Often misunderstood, this iconic delicacy is far more than just its ingredients — it's a celebration of bold taste, clever cooking, and culinary history.

Black Pudding is especially beloved in the UK, Ireland, and parts of Europe for its unique flavor profile: deep, earthy, slightly peppery with a creamy, meaty richness balanced by the texture of oats and the savory hit of pork fat. When served crispy on the outside and tender within, it's an irresistible addition to any breakfast plate — and for the more adventurous cook, it's surprisingly simple to make at home.

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Why This Black Pudding Recipe is Loved

Authentic Taste: Rich, savory, and perfectly spiced.

Homemade Quality: No artificial preservatives, just real ingredients.

Versatile: Enjoy it at breakfast, as part of a charcuterie board, or even in gourmet recipes.

Deeply Satisfying: Perfectly crispy outside, soft and flavorful inside.

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Ingredients & Their Roles (Explained for Success)

Essential Ingredients:

1 liter fresh pig’s blood

Provides the signature color, rich iron flavor, and unique creamy texture once cooked.

250g pork fat (diced finely)

Adds moisture, richness, and that delicious melt-in-the-mouth texture. Traditionally, back fat or suet is best.

250g steel-cut oats

Creates body and structure, soaking up the flavors while offering a satisfying bite.

1 large onion, finely diced

Lends subtle sweetness and depth of flavor to balance the richness of the blood and fat.

1 tsp fine sea salt

Essential for enhancing every ingredient and preserving the pudding slightly.

1 tsp freshly ground white pepper

Adds gentle heat without overpowering the delicate balance of flavors.

1 tsp dried marjoram (optional)

A traditional herb that introduces a slight earthiness and aroma.

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Step-by-Step Instructions for Perfect Homemade Black Pudding

Step 1: Prepare the Oats

Bring a saucepan of lightly salted water to a gentle boil. Add the steel-cut oats and simmer until just tender — not mushy. Drain thoroughly and set aside to cool completely.

Step 2: Assemble the Mixture

In a large mixing bowl, combine the cooled oats, pork fat cubes, and finely diced onions. Stir through the salt, pepper, and marjoram. Gradually pour in the pig’s blood, stirring continuously to prevent any lumps. Mix until fully combined and smooth.

Step 3: Fill the Casings (or Loaf Pan)

If using traditional sausage casings, rinse them thoroughly. Carefully spoon the mixture into the casings, tying off each end securely. Alternatively, line a loaf pan with parchment paper and pour in the mixture evenly.

Step 4: Poach Gently

Bring a large pot of water to a gentle simmer (never boiling). Submerge the filled casings or loaf pan carefully. Poach for 30-40 minutes until firm to the touch. Remove and allow to cool completely.

Step 5: Slice and Serve

Once cooled, slice the pudding into 1-2 cm thick rounds. Fry over medium heat in a little oil until crispy on the outside and heated through inside.

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Pro Tips for Perfect Black Pudding

Low & Slow Cooking: Never boil black pudding; gentle poaching ensures a creamy texture without splitting.

Cool Completely Before Slicing: This makes slicing clean and easy, preventing crumbling.

Use Fresh, High-Quality Blood: Always source from a reputable butcher for the best flavor and safety.

Balance Flavors with Acid: A splash of vinegar or tangy pickles alongside cuts through the richness beautifully.

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Serving Suggestions to Complete the Meal

Traditional English Breakfast: Serve alongside fried eggs, grilled tomatoes, sausages, and baked beans.

Modern Twist: Pair with seared scallops for a gourmet appetizer.

Charcuterie Board Addition: Slice thin, serve cold or warmed, with crusty bread and mustard.

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Conclusion: Why You'll Love This Black Pudding Recipe

Homemade Black Pudding isn’t just a dish — it’s a connection to heritage, a culinary conversation starter, and a deeply flavorful experience. Despite its bold reputation, it’s remarkably simple to prepare with a handful of ingredients and a bit of ca

re. The reward is unbeatable flavor, texture, and satisfaction that easily outranks store-bought versions.