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Black Pudding

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OldBather | 16:35 Wed 22nd Feb 2017 | Food & Drink
42 Answers
I buy my (original and genuine Bury one)from Waitrose.I comes like a letter U,in a horseshoe type of shape.I slice it and freeze it,then defrost when I want to cook it.I usually grill it(but have never tried frying it).My point is,the pudding has a skin which is awkward to remove after grilling,should I take the skin off before cooking.Yes,I think the skin is quite edible?but I am not keen on it.
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Yes you can remove the skin before grilling.
16:40 Wed 22nd Feb 2017
The skin is edible. The best ones are from Bury market, Chadwicks.
Yes you can remove the skin before grilling.
Lots of restaurants serve it as a starter with things like scallops and bacon.

I don't often have it at home, but I've always taken the skin off and then fried it.

Isn't the skin made of plastic? Or is that because I buy low rent black pudding??
My BIL raves about Bury market Black Pudding and got me a fatty and a leany to try. Quite frankly I prefer Farm Foods sliced or Costco.Most BP in the South has plastic skin as does the White pudding
Real black puddings are in animal skin, intestine probably.
I never grill it. Always fry it or eat it cold. I'm very fond of white pudding too but have stopped buying it as every time I fry it it splits ans I'm left with a mess of barley porridge in the pan..
// Always fry it or eat it cold //

Not cold as in ... not cooked ???

:o0
Yes, uncooked, although really it is cooked in manufacturing. Up North you will often see cold 'uncooked' black pudding on pub bars at Sunday lunchtime.
Crikey!
Horrible stuff !
It's nice added to steak and kidney.
The best black pudding is from Stornoway -

http://stornowayblackpuddings.com/

It's wrapped in plastic, which should always be removed before cooking (as if I need to tell you...).
Someone once brought me some back from Orkney. He raved about it but I found it far too spicy with far too much oatmeal for my taste. There are loads of recipes about.The thing is to find one you like and stick with it.
I've always eaten black pudding as it comes, often in a sandwich. When I was little the butcher would give me a chunk to eat while mum was being served.
I eat it fried, too.
The best black puddings are from bury, nowhere else !!
I use BP in a Spanish peasant Winter bean stew called Fabadas Asturianas. The Spanish ise their equivalent called Morcille or French Boudon Noire is as good.
Black pudding is already cooked.

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