Indulge in a culinary journey through England's rich gastronomic heritage with the iconic Black Pudding. A staple component of the traditional English breakfast, this delectable delicacy is crafted from a blend of finely seasoned pork meat, fat, and blood, encased in a distinctive casing. Savor the robust flavors and unique texture as you bite into slices of this savory treat, perfectly complemented by classic breakfast accompaniments like eggs, bacon, and baked beans. Discover the timeless allure of England's Black Pudding, a beloved dish cherished by locals and celebrated worldwide for its bold taste and cultural significance.

Here's a basic recipe for making traditional English Black Pudding:


  • 500g fresh pork blood
  • 250g pork fat, finely chopped
  • 150g steel-cut oats
  • 1 medium onion, finely chopped
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 100ml beef stock (optional, for extra flavor)
  • Natural hog casings (for stuffing the pudding, available at butcher shops)


Prepare the Blood: Collect fresh pork blood from a butcher or supplier. Ensure it's properly strained and free from any clots.

Soak the Oats: Place the steel-cut oats in a bowl and cover them with cold water. Let them soak for at least 2 hours or overnight until they soften.

Mix Ingredients: In a large mixing bowl, combine the soaked oats, finely chopped pork fat, chopped onion, salt, pepper, allspice, nutmeg, thyme, and sage. Mix well until all ingredients are evenly distributed.

Add Blood: Gradually pour the fresh pork blood into the mixture, stirring continuously to prevent clotting. If using beef stock, you can add it at this stage for extra flavor.

Stuff Casings: Rinse the hog casings under cold water to remove any excess salt. Then, using a sausage stuffer or a funnel, fill the casings with the black pudding mixture. Tie off the ends securely with kitchen twine.

Cooking: There are a few methods to cook black pudding. Traditionally, it's boiled or steamed. To boil, place the black pudding in a pot of simmering water and cook for about an hour. Alternatively, you can steam it by placing it in a steamer basket over boiling water for the same amount of time. Some recipes also allow for baking the black pudding in a moderate oven (around 180°C or 350°F) for about an hour.

Cool and Serve: Once cooked, remove the black pudding from the water or steamer and let it cool slightly. Then, carefully slice it into thick rounds and serve alongside other components of a traditional English breakfast, such as eggs, bacon, sausages, grilled tomatoes, and baked beans.

Enjoy your homemade English Black Pudding as part of a hearty and satisfying breakfast!

Nutritional Values:

Here's an approximate nutritional breakdown for the main ingredients used in making traditional English Black Pudding:

Pork Blood (500g):

  • Calories: 330 kcal
  • Protein: 19 g
  • Fat: 28 g
  • Carbohydrates: 0 g
  • Iron: 200% of Daily Value (DV)
  • Sodium: 380 mg


  • Rich source of iron, essential for red blood cell production and oxygen transport in the body.
  • Provides high-quality protein for muscle repair and growth.

Pork Fat (250g):

  • Calories: 2200 kcal
  • Protein: 0 g
  • Fat: 250 g
  • Carbohydrates: 0 g
  • Sodium: 0 mg


  • Adds flavor and richness to the black pudding.
  • Contains fat-soluble vitamins like vitamin A, D, E, and K, important for various bodily functions including vision, bone health, and immune function.

Steel-Cut Oats (150g):

  • Calories: 540 kcal
  • Protein: 18 g
  • Fat: 9 g
  • Carbohydrates: 108 g
  • Fiber: 15 g
  • Iron: 25% of DV
  • Sodium: 0 mg


  • Excellent source of complex carbohydrates, providing sustained energy release and promoting feelings of fullness.
  • High in dietary fiber, which aids digestion, supports heart health, and helps regulate blood sugar levels.

Onion (1 medium):

  • Calories: 44 kcal
  • Protein: 1 g
  • Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Vitamin C: 20% of DV
  • Vitamin B6: 10% of DV
  • Folate: 10% of DV


  • Contains antioxidants such as flavonoids and quercetin, which help reduce inflammation and protect against chronic diseases.
  • Good source of vitamin C, which supports immune function and collagen synthesis.
  • Provides fiber for digestive health and satiety.

Salt (1 tablespoon):

  • Sodium: 2325 mg


  • Enhances flavor and acts as a preservative.
  • Essential for maintaining electrolyte balance in the body, supporting nerve function and muscle contraction.

Ground Black Pepper, Allspice, Nutmeg, Dried Thyme, Dried Sage (1 teaspoon each):

  • Negligible caloric value
  • Negligible macronutrients


  • Contribute to the distinctive flavor profile of black pudding.
  • Some spices like black pepper and thyme contain compounds with antioxidant and anti-inflammatory properties.

Beef Stock (100ml):

  • Calories: 15 kcal
  • Protein: 2 g
  • Fat: 0 g
  • Carbohydrates: 1 g
  • Sodium: 450 mg


  • Adds depth of flavor to the black pudding.
  • Contains nutrients like protein and minerals such as iron and zinc, which are essential for overall health and wellbeing.

Please note that these values are approximate and can vary based on factors such as brand, specific cuts of meat, and preparation methods. Additionally, the nutritional values provided are for the raw ingredients and do not include any additional cooking oils or fats used during preparation. Adjustments may be needed based on your specific recipe and dietary requirements.


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