An ancient food, first described in Homer's Odessey in about 800BC. Pacdon Park's best Black Pudding, made in the traditional way, is a real delight and an essential part of any cooked breakfast.
Growing up in Lancashire with some of the UK's most famous Black Pudding Makers on our doorstep, the black pudding was one of the first products we ever made and probably one of our most popular.
How To Cook
Pan Frying – Slice the Pudding as thick as you like (15mm recommended) then remove the casing. Heat a small amount of oil or lard in a shallow frying pan, When the oil is hot add the black pudding slices, Allow the black pudding to cook on each side for 2-3 minutes. Remove casing before eating. Enjoy
Why Not Try....
Black Pudding Scotch Eggs
- Boil 6 eggs for 6 mins. Remove with a slotted spoon, plunge into a bowl of cold water to cool quickly, then peel carefully and set aside.
- In a bowl, mix the mince, black pudding, parsley and garlic; season. Divide into 6 portions (about 120g each) and flatten each into a circle roughly 13cm. Place an egg in the middle and use your hands to mould the mixture up and around to enclose the egg. Repeat with the remaining eggs, then place on a plate and chill for 20 mins.
- Beat the remaining egg in a shallow bowl. Put the seasoned flour and breadcrumbs on 2 separate plates. Dust a coated egg in the flour, then dip in the egg and finally coat in the breadcrumbs. Transfer to a plate and repeat with the remaining eggs.
- Half-fill a large, high-sided saucepan with oil and heat over a medium-high heat until it reaches 180°C on a thermometer or a small piece of bread turns golden in 60 secs. Deep-fry 2 eggs at a time for 8 mins until crisp and dark golden, turning occasionally. Remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs, allowing the oil to return to temperature in between. Sprinkle with sea salt and serve warm or cold with English mustard.
- 7 medium eggs
- 500g pack pork mince (available for home delivery)
- 200g black pudding, crumbled into small pieces
- 10g fresh parsley, finely chopped
- 1 large garlic clove, crushed
- 25g plain flour, seasoned
- 80g breadcrumbs
- Vegetable oil, for deep-frying
- Sea salt flakes and English mustard, to serve