Not very imaginative but the only way to eat it is to slice it and stick it under a very hot grill with some bacon until they both crisp up and serve it with bubble and squeak and loads of Worcestershire sauce.
White pudding is the evil thigh of the devil. Never part with money on open your mouth for it.
I love courgette, chili and black pudding pasta. The black pudding has to have been previously cooked and allowed to go cold otherwise it doesn't crumble properly and is too gooey, I usually use what's left over after Sunday brunch.
Cut a courgette or two into matchsticks Finely chop about quarter of a chili per person (I buy it chopped and frozen) Crumble or finely dice about a slice and a half/two slices of black pudding per person
Fry the courgette in olive oil, add chili after a bit. When the courgette is nearly cooked stir in the black pudding, allow to fry some more for a couple of minutes. Stir into pasta.
There's something amazing about the mixture of the bitter-sweet of courgette, umami of black pudding and the heat of chili. It's one of those synergistic things.