Black pudding is a blend of onions, pork fat, oatmeal, flavourings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence.
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Unsurprisingly, buying and cooking ready-prepared black puddings is much easier than making your own. Ready-made puddings are already cooked, so they just need a gentle re-heating (gentle is the key word, as they tend to crumble very easily). Slice them thickly and gently grill them, or heat them in the oven or lightly fry.
Black pudding is a breakfast favourite, but it's a versatile ingredient for brunch, lunch and dinner, too. A wild mushroom sauce complements the crumbly texture and intensely rich taste of black pudding very well, as does a whisky, onion and cream sauce. Grilled black pudding and cherry tomatoes served with potato scones is also a good combination, the richness of the pudding contrasting with the tang of tomatoes.
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