A simple, traditional andversatile Black Pudding Stick with an excellent flavour and fine texture. Made from a traditional recipe with the highest quality ingredients.
3 Gold Stars Great Taste Award.
This delicious, smooth and velvety textured black pudding has won a Gold Taste Award and several other awards including an International Silver Medal.
The ideal size for pudding fanatics and great value.
Black pudding does have some benefits. It’s a source of protein, which can keep you feeling fuller for longer. It can also be rich in iron as it contains blood.
Nutrient contribution will vary depending on the manufacturer, so iron levels are not always guaranteed to be high.
Is Black Pudding healthier than Sausages
There are relatively few calories in black pudding, especially when compared with other types of sausage and back pudding is rich in iron and zinc, two nutrients that are frequently missing from the average adult’s body. Black Pudding 1kg
If you’re ready to try something different, give black pudding a try !
Black Pudding on Toast with Broad Beans
Ingredients
500g – fresh broad beans in their pods (200g when podded)
1 – small lemon, halved
1 tbsp – olive oil, plus some to dress
100g – black pudding, skinned and cut into 1cm cubes
1 – shallot, peeled and very finely diced
1 – clove of garlic, peeled and very finely diced
1 tsp – fennel seeds – Black Pudding 1kg
2 – slices of good bread – sourdough or brown
Good-quality butter, for spreading
Few sprigs – Fresh flat-leaf parsley or mint or lovage, finely shredded
Method
Pod the broad beans and boil them in a little salted water for 2–3 minutes.
When they appear to bloat and get a little wrinkly, drain them from the water and spread them on a chopping board until cool enough to handle.
To peel them, pinch one end to make a slit and squeeze the other until the bright green bean pops out.
Work through the whole pile.
Dress them all with a good squeeze of lemon juice and a liberal grinding of salt and pepper and leave to absorb while you get on with the rest.
Heat a dribble of the olive oil in a small frying pan and brown the cubes of black pudding, turning them with a spatula until crispy on each side, about 3–4 minutes.
Remove from the pan and put on a warm plate while you cook the alliums.
Add the shallot, garlic and fennel seeds to the empty pan (add a little more oil if the pan is dry) and cook until soft, tender, sweet and translucent.
While these are all cooking, toast the bread and spread with good butter. Place the toast on two warm plates.
Add a couple of cubes of black pudding and a few beans to the pan and squash them into the oniony mixture, then add the rest of the black pudding and the broad beans, gently combining them. Season the mixture with salt and pepper and another good squeeze of lemon to taste.
Give it a gentle stir as it warms (don’t break up the beans).
Divide the mixture between the two slices of toast, scatter the shredded herbs on top and dress with olive oil and a little lemon juice if needed.
Sea salt and black pepper
A simple, traditional andversatile stick with an excellent flavour and fine texture. Made from a traditional recipe with the highest quality ingredients and especially good with a 3 Gold Stars Great Taste Award.
This delicious, smooth and velvety textured black pudding has won a Gold Taste Award and several other awards including an International Silver Medal. The ideal size for fanatics and great value.
