Black Pudding
Why this recipe works
- Fast pan-frying: Black pudding is already fully seasoned and only needs a short fry to heat through and develop colour.
- Crisp edges: Patting the slices dry and cooking them in a single layer helps the surface brown instead of steam.
- Simple flavour base: A mix of oil and butter gives enough frying power and richness without masking the savoury flavour of the pudding.
Get the most out of this recipe
Ingredient notes
- Choose firm slices: Black pudding should hold its shape when sliced; very soft rounds are more likely to crumble as they fry.
- Season lightly: Black pudding is usually well seasoned already, so add salt sparingly and finish with black pepper for aroma.
Common mistakes
- Avoid excessive heat: Too much heat can scorch the outside before the centre is properly warmed. Keep the pan at medium and adjust as needed.
- Do not overcrowd: Leave space between the slices so moisture can evaporate and the edges can crisp cleanly.
- Serve straight away: The crisp edges soften as the slices sit, so black pudding is best eaten hot from the pan.
Serving ideas
- Breakfast plate: Serve with fried eggs, grilled tomatoes, mushrooms, toast or beans as part of a cooked breakfast.
- Classic condiments: Brown sauce, mustard or a little ketchup work well with the rich, savoury flavour.
Equipment you'll need
Ingredients
Instructions
- Slice the black pudding into rounds about 1.5 cm thick. Pat the slices dry if they seem damp, so they brown rather than steam.
- Heat the rapeseed oil and unsalted butter in a frying pan over medium heat until the butter foams. Add the black pudding in a single layer and cook for 2 to 3 minutes until the underside is crisp at the edges.
- Turn and cook for a further 2 to 3 minutes until crisp-edged and warmed through, lowering the heat if it colours too quickly. Season lightly with fine sea salt and finish with black pepper, then serve straight away.
Recipe notes
Tips
- Keep the heat at medium so the slices crisp without bursting; if the pan gets too hot, reduce the heat and give it an extra minute.
- Avoid overcrowding the pan; cook in batches if needed so the slices fry rather than steam.
Substitutions
- Replace rapeseed oil with olive oil for a slightly fruitier finish.
- Replace unsalted butter with clarified butter for a cleaner, higher-heat fry.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat in a frying pan over low to medium heat for 2 to 3 minutes per side until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk
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