Over the years we have had some brilliant suggestions and found our own ways to eat Black Pudding.

Horseshoe Black Pudding:


Anyone who has had a Black Pudding should and probably has tried the traditional way to eat a black Pudding. Traditional Bury Black Pudding comes in a Horseshoe shape and is often simmered to warm through… Not boiled as many people believe. Then sliced down the middle. The normally accompaniment to this is Salt and Vinegar or Mustard. However we have found that combined with a sweet sauce such as cranberry or apple sauce, it compliments the savoury flavour of the black pudding exceptionally well.


We have found a really quick way to cook a Black Pudding to perfection is to slice the Horseshoe down the middle and butterfly. Remove the skin of the Black Pudding and place on a microwaveable plate. Splash a few drops of water on top of the Black Pudding then cover with Cling Film. Microwave this for 2 minutes, but be careful when you remove the cling film, it will be steamy. You can add a garlic or creamy chive sauce to this and it will taste amazing, or again you could use the traditional accompaniments of Salt and Vinegar or Mustard.


Many people have enjoyed the slices of Black Pudding on a Good Owd Full English. Black Pudding goes well with this dish. You can also grill these slices to make them healthier and even microwave them, just cover with cling film first to prevent them drying out.

The Slices or sticks are great for using as an ‘ingredient’ the product can actually be moulded as it is quite pliable when mixed with a little water. It can even be rolled into Meat Balls.

Black Pudding goes great with Leeks, Bacon, Fried Onions, Apples and many other flavours. It can be used in pies, with Lamb Roasts, in Stuffing, Potato skins. You can view most of these on our recipe page