Black pudding recipe

For the ultimate British treat, a traditional recipe for black pudding from Bury, Lancashire

"Over the years, Bury has become synonymous with the black pudding. While not a recipe for the faint-hearted, this is a dish that would undoubtedly have been enjoyed by those who built, rode and worked on the East Lancashire Railway in the 1840s."

Serves 4-6


  • 960ml pigs’ blood (pig is traditional, but lamb or goose blood can also be used)
  • 1 tbsp salt
  • 300ml milk
  • 3 medium onions, chopped
  • 340g shredded suet
  • 55g oatmeal
  • Pinch of nutmeg
  • ½ tsp mixed herbs
  • ½ tsp cayenne pepper
  • Prepared skins (optional)


  1. Preheat the oven to 150°C/gas mark 2. Let the blood run into a deep pan and when it’s cold add the salt. NB. If the local butcher is unable to supply fresh blood, it is possible to substitute this for dried blood, which should be available from specialist shops or websites.

  2. Mix in the other ingredients and season well. Put into prepared skins or alternatively pour into a large ovenproof dish, or basin.

  3. Next bake the filled skins or the dish in a bain-marie, covered, around 1½. Alternatively cover and steam in a large saucepan for around the same length of time.

  4. Allow to cool and then slice. Fry in a little butter for a delicious addition to a traditional cooked breakfast, incorporate into stews or casseroles, or eat it as they would have done on the railways with just a splash of vinegar.

Recipe kindly supplied by Laura's Recipes in memory of Ann Robertson. Also included in A Taste of Modern History recipe book – a historical recipe book journey through North West cuisine


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Tuesday 22 November 2011
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