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Digital Subscriptions > Delicious Magazine > February 2016 > THE HERITAGE INGREDIENT BLACK PUDDING

THE HERITAGE INGREDIENT BLACK PUDDING

It’s been a moreishly savoury presence at the back of the British larder for centuries, but in recent years this thrifty ingredient has been brought to the fore by inventive chefs. Seasoned cook Debbie Major unearths its colourful past, then gets creative in the kitchen, putting new spins on an old favourite
PHOTOGRAPHS ANDREW MONTGOMERY

STYLING POLLY WEBB-WILSON

Black pudding is the ultimate ‘waste not, want not’ food – a reminder of a time when not a scrap (nor a squeak) would be wasted. Like its cousins French boudin noir and Spanish morcilla, the British version is made from pig’s blood.

In the past, black pudding was made when the pigs were slaughtered. As soon as the animal was killed it would be bled. The blood would be mixed with a thickening agent (usually a cereal) plus diced fat, seasoning and spices. The mixture would then be forced into the pig’s small intestine to form sausages, which were boiled, then hung up to dry.

These days black pudding is a regional delicacy in parts of the UK (especially the Black Country and North West) and Ireland (particularly in County Cork). It’s also likely to be made with dried blood, although a few smaller artisan butchers still use fresh blood – it’s worth looking for the good stuff.

This isn’t fancy food. Black pudding is traditionally boiled whole or sliced and fried, to be served with bacon and egg for breakfast. In recent years, however, British chefs have been getting creative with this heritage ingredient, using it in unusual and wonderful ways. I hope you enjoy my recipes

PERFECT MATCHES: THE INGREDIENTS BLACK PUDDING LOVES

• Apples

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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