Our butchers tips

Yorkshire Black Pudding: A Kitchen Essential

Black pudding, often referred to as “blood pudding,” is a type of sausage made from pork blood, oatmeal (or barley), and a mix of herbs and spices. It’s a staple of British and Irish breakfasts, bringing a unique depth of flavour and texture to the plate.

The Yorkshire Connection

In the context of Yorkshire butchers, it’s worth noting that black pudding can often be found among the charcuterie offerings. The quality of black pudding can vary, but locally sourced, premium ingredients certainly shine through in the product. This recipe, made by Lishman’s of Ilkley, was found in a Yorkshire butcher’s manual from the 1920’s.

Cooking Tips and Nutritional Information for Black Pudding

When it comes to cooking black pudding, a classic method is to slice it and fry it until it’s crispy on the outside, revealing a soft, rich interior. It pairs beautifully with breakfast items like eggs, bacon, and sautéed mushrooms. But don’t stop there; black pudding can also be used to add depth and character to other dishes, such as salads or even as a stuffing for meats.

Nutritionally, black pudding can be a source of iron, protein, and essential vitamins and minerals. Its exact nutritional profile may vary slightly depending on the recipe, but it can certainly be enjoyed as part of a balanced diet.

Here are a few cooking methods and ideas:

Frying:

Traditional Breakfast: Slice the black pudding and fry it in a hot pan until it’s crispy on the outside while retaining its rich, soft interior. Serve alongside eggs, bacon, and grilled tomatoes for a classic British breakfast.

Grilling:

Black Pudding and Apple Skewers: Cut the black pudding into chunks and thread them onto skewers with apple slices. Grill until the black pudding is lightly browned and the apples are caramelised for a delightful appetiser or snack.

Baking:

Black Pudding-Stuffed Mushrooms: Hollow out mushrooms, stuff them with crumbled black pudding mixed with breadcrumbs, herbs, and a touch of cheese. Bake until the mushrooms are tender and the stuffing is golden brown.

Salads:

Black Pudding Salad: Crumble or dice black pudding and toss it into a salad for a burst of flavour. It pairs wonderfully with bitter greens like arugula, along with roasted beets, walnuts, and a vinaigrette dressing.

Stir-Frying:

Black Pudding Stir-Fry: Slice black pudding into thin strips and stir-fry it with vegetables and your choice of sauce for a unique twist on stir-fry. The rich, savoury flavours of the black pudding will infuse the dish.

Roasting:

Black Pudding-Stuffed Chicken Breast: Create a pocket in a chicken breast and stuff it with crumbled black pudding, herbs, and a bit of cheese. Roast until the chicken is cooked through and the stuffing is deliciously melted.

Pasta Dishes:

Black Pudding Carbonara: Incorporate finely crumbled black pudding into a classic carbonara sauce to add depth and a hint of spiciness. Toss it with spaghetti for a decadent pasta dish.

Baking in Pastry:

Black Pudding Sausage Rolls: Wrap slices of black pudding in puff pastry with some sausage meat and bake until golden brown. These make for delightful party snacks or picnic treats.

Soup and Stew:

Black Pudding and Lentil Soup: Add diced black pudding to a hearty lentil soup or stew for an extra layer of flavour and protein. It pairs especially well with earthy ingredients like lentils and root vegetables.

Gravy:

Black Pudding Gravy: Crumble black pudding into your gravy for a rich and savoury sauce that elevates dishes like sausages, mashed potatoes, or roast meats.

Here are some creative and inspired suggestions for using black pudding from the perspectives of famous chefs:

Gordon Ramsay’s Black Pudding and Scallops

Chef Gordon Ramsay is known for his culinary flair, and he’s a fan of pairing black pudding with scallops. Pan-sear scallops until they’re golden on each side, then serve them on a bed of creamy mashed potatoes. Top the scallops with a crumbled black pudding and drizzle with a citrusy beurre blanc sauce for a harmonious blend of textures and flavours.

Nigella Lawson’s Black Pudding Hash Browns

Nigella Lawson has a knack for comfort food with a twist. Try her take on hash browns by mixing grated potato with crumbled black pudding, chopped spring onions, and a hint of smoked paprika. Shape this mixture into patties and fry until they’re golden and crispy. These hash browns are the perfect accompaniment to a hearty brunch.

Jamie Oliver’s Black Pudding and Caramelized Onion Tart

Jamie Oliver loves rustic, family-friendly dishes. Create a savoury tart by spreading caramelised onions over puff pastry and layering slices of black pudding on top. Sprinkle with grated cheese and bake until the pastry is golden and the filling is bubbling. Garnish with fresh thyme for a fragrant finish.

Heston Blumenthal’s Black Pudding Ice Cream

Heston Blumenthal is known for pushing the boundaries of culinary creativity. He’s experimented with black pudding in unexpected ways, like black pudding ice cream. Combine crumbled black pudding with a vanilla ice cream base and churn it in an ice cream maker. The result is a sweet and savoury ice cream that’s sure to intrigue adventurous palates.

Mary Berry’s Black Pudding and Apple Stuffing

Mary Berry is celebrated for her traditional British recipes. For a delightful twist on stuffing, incorporate crumbled black pudding, diced apples, fresh sage, and breadcrumbs. Stuff this mixture into roast chicken or turkey for a stuffing that’s both hearty and full of flavour.

Marco Pierre White’s Black Pudding and Blue Cheese Salad

Yorkshire born chef Marco Pierre White is known for his bold flavours. Create a robust salad by tossing together peppery watercress, crumbled blue cheese, and crumbled black pudding. Drizzle with a simple vinaigrette made with olive oil and balsamic vinegar. It’s a salad that’s as elegant as it is satisfying.

Nutritional Information for Black Pudding (Per 100 grams)

Calories: Approximately 330-350 calories

Protein: Around 15-20 grams

Fat: Approximately 25-30 grams

Saturated Fat: Typically 10-15 grams

Monounsaturated Fat: Around 10 grams

Polyunsaturated Fat: About 2 grams

Carbohydrates: Usually less than 10 grams

Fiber: Minimal, typically less than 1 gram

Sugar: Typically less than 1 gram

Cholesterol: Approximately 50-70 milligrams

Sodium: Varies, but often around 800-1000 milligrams

Iron: A good source, providing around 15-20% of the recommended daily intake

Vitamins and Minerals: Contains small amounts of vitamins and minerals such as B vitamins (especially B12), zinc, phosphorus, and selenium.