I’m a bit of a black pudding addict, perhaps it’s something slightly perverse about the fact that you’re eating blood and fat that makes it so enjoyable. It’s such a great breakfast meat, far superior to a clumsily salty rasher of bacon or a simple sausage. My favourite way to eat it is fairly plainly, with a couple of slices of soda bread and a bit of fried tomato, washed down with milky tea.
The best black pudding I have had was at Threadneedles Hotel as part of their award-winning Power Breakfast. Light, fluffy and full of flavour their black pudding is shipped all the way from Stornoway. Charles McLeod’s black pudding has been made for 65 years and I had some shipped over recently, you can just slice it up and freeze it to use as and when you need.
It’s pretty rich, so you wouldn’t really eat it as often as a supermarket version but then I was getting a bit carried away in my black pud consumption. I prefer the Charles McLeod’s herbed and spiced flavour, with the fatty, fluffy texture. Scallops and black pudding is a pretty trad combination so that’s what I’ve got planned next for my slices on ice, if you’re a black pudding fan get on this, it’s a whole new pudding game.
