How to Make Black Pudding – A Traditional British Recipe

--- published by foodie Parmod.

Black pudding is a classic component of a traditional full English breakfast and one of Britain's most historic foods. Made from pig’s blood, fat, oatmeal, and spices, black pudding is both rich in flavour and deeply rooted in British culinary tradition. Though it's readily available in supermarkets and butchers, many enjoy the challenge (and reward) of making it from scratch.

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What Is Black Pudding?

Black pudding is a type of blood sausage commonly found in the UK and Ireland. Traditionally made using pig’s blood, suet or fat, onions, oats or barley, and spices, it’s cooked and then cooled before being sliced and fried or grilled. It has a distinctive, earthy flavour and a soft, crumbly texture.

Despite its reputation, black pudding is incredibly nutritious – high in iron and protein – and adds a savoury depth to any breakfast plate.

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Ingredients to Make Homemade Black Pudding (Makes 6–8 slices)

> Note: This recipe involves handling fresh pig’s blood. Be sure to buy from a reputable butcher and follow proper food hygiene.

500ml fresh pig’s blood (or reconstituted dried blood if fresh is unavailable)

250g beef or pork suet, finely chopped

100g pinhead oatmeal (or steel-cut oats)

1 medium onion, finely chopped

1 tsp salt

1 tsp black pepper

1 tsp dried thyme

1 tsp ground allspice or mixed spice

Optional: natural sausage casings or a loaf tin for shaping

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How to Make Black Pudding – Step-by-Step

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1. Prepare the Oats and Onion

In a dry pan, gently toast the oatmeal for 3–5 minutes over medium heat until slightly golden. This helps develop a nutty flavour.

In a separate pan, gently sauté the chopped onion in a small amount of fat or oil until soft and translucent. Set both aside to cool.

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2. Combine the Dry Ingredients

In a large mixing bowl, combine the toasted oats, suet, cooked onions, salt, pepper, thyme, and allspice. Mix well.

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3. Add the Pig’s Blood

Slowly pour the pig’s blood into the bowl while stirring continuously. Mix thoroughly until everything is evenly combined. The mixture should be thick but pourable – similar to cake batter.

Note: Work quickly, as blood can thicken rapidly when exposed to air.

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4. Shape and Cook the Black Pudding

You can cook your black pudding in two ways:

Option A – Using a loaf tin:

Grease a loaf tin and line it with baking parchment.

Pour in the mixture and cover with foil.

Place the tin in a roasting tray filled halfway with boiling water (a bain-marie).

Bake in a preheated oven at 160°C (140°C fan)/Gas Mark 3 for about 1½ hours.

Option B – Using sausage casings:

Soak and rinse natural sausage casings as per instructions.

Use a funnel or sausage stuffer to fill casings with the mixture, tying off sections with string.

Simmer the sausages gently in water (do not boil) at around 80–85°C for 1 hour. Avoid overcooking or the pudding may burst.

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5. Cool and Store

Allow the black pudding to cool completely. Once cooled, wrap in cling film or foil and refrigerate. It will firm up as it sets. Slice into rounds when ready to eat.

Homemade black pudding will keep in the fridge for up to one week or can be frozen for up to 3 months.

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How to Serve Black Pudding

Black pudding is best served sliced and lightly fried or grilled until crispy on the outside and warm in the centre.

Popular Serving Ideas:

With a full English breakfast alongside sausages, eggs, and beans

Crumbled over a salad with apple or beetroot

Paired with scallops or pork as a restaurant-style starter

Added to stuffing or pies for rich flavour

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Tips for Making Black Pudding

Use fresh ingredients – especially the blood and fat – for best results.

Season generously – the oats absorb a lot of flavour, so don’t be shy with herbs and spices.

Don't boil the pudding – always simmer gently to avoid splitting.

Experiment with flavours – you can add garlic, nutmeg, or even chilli for a twist.

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A Traditional Recipe with a Modern Touch

Making black pudding at home is a rewarding way to connect with Britain’s culinary heritage. Though it may seem intimidating at first, the process is simple and the result is far more flavourful than anything store-bought.

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Final Thoughts

Black pudding may not be everyone’s first choice, but it remains a celebrated part of British food culture. Whether served in a fry-up or as a gourmet addition to modern dishes, this traditional recipe brings bold flavour and rich history to your plate.

Give homemade black pudding a go and taste the difference for yourself.

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--- write ✍️ by foodie Parmod.