How should black pudding be cooked ?

[IndigoSpritz]

I've never had black pudding, but a number of my workmates like it. I'm curious as to the correct way of cooking it. Apparently, Prince Philip maintains it should be fried but Les Dawson advocated boiling. Can it be sliced and grilled ?

I slice and grill it .

Slice into pieces about 1cm thick and pan fry for 2/3 minutes each side.

I have fried and grilled

DEpends on what else is cooking in what

Sliced and fried is nice too but obviously unhealthier, never heard of boiling it and I come from the home of black pudding !

It's usually fried, but can be grilled (and is in this house, we only fry eggs)

I fry it or grill it. I love black pudding!

Just don’t overcook it. It ends up as a dried out crumbly mess if overcooked.

I'm clearly some sort of heathen as I like it grilled and well grilled so it's a bit crunchy on both sides and soft in the middle. Probably to the point where @WickedGoodDoge would say it's a dried out crumbly mess.

I think it adds a nice counterpoint of texture in a cooked breakfast where the only other crunch is toast.

Sliced and thrown in the oven. I have no patience for grilling things.

I’m with Phil- fried until crispy on the outside here. Love it.

Never

IWould Crunchy but soft in the middle is fine. I may have ended up with the “crunch” all the way through.

I come from Bury. The home of the black pudding.

There are different ways to eat it, and different types of pudding too.

The traditional way is the horseshoe type steamed/boiled then split and you can add ketchup/mustard/brown sauce. And just eat on it’s own.

The Chub type or slices that you see in the supermarket is usually fried or put in the oven until the outside is crisp. And served with a fried breakfast,

“, never heard of boiling it and I come from the home of black pudding”

.. have you never been to the black pudding stall on the market??

Sliced and fried is how my sf used to make it, for breakfasts, alongside eggs, bacon and fried potatoes.

Fried has that nice contrast between crunchy outside and soft inside, where boiled is all soft.

I think it's only the ones in natural casing that can be boiled, but could be wrong about that, obviously I need to do some black pudding research!
White pudding is good too, if you've never tried that either.

Sliced and then either fry or grill. Or if you are really lazy (guilty) you can put it in the microwave for 2mins!

Not for a while crisp I live over the border in Bolton now

I just like it au naturel.
With shedloads of HP

More than one way to cook it then. At the Clayton Hotel at Manchester Airport, Bury Black and White pudding is on the breakfast menu.

Sliced and fried, then mashed into white sliced pan, slathered with ketchup and stuffed into my face. Glorious : )

Sliced & fried or grilled with English mustard. Oh gods I really want black pudding & bacon butties now.

“Not for a while crisp I live over the border in Bolton now”

It’s only a 524 bus away (considering I haven’t caught the bus up there for about 30 years I can still remember the numbers! )

They have huge pans on the market stall and the puddings are in them steaming away.

I moved away down south over 25 years ago but whenever I visit back home, I always have a trip to Bury market and get a black pudding.

They sell the original Bury ones in Waitrose all over the uk but nothing beats a fresh one off the market.

When I ate it (fried breakfast is the only thing I miss since stopping eating meat) I used to cube it then fry it for maximum crispness.

I’m a chef and one of the most popular dishes I cook is black pudding, scallop and chorizo, with a guacamole dressing.

A whole one? Boiled then slit down the middle and smeared with yellow mustard or ketchup (like a hotdog) to be eaten while wandering round Bury market.
A slice from the supermarket - fried.

I'm just near Bury where they come from.