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."
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.
Mix in the other ingredients and season well. Put into prepared skins or alternatively pour into a large ovenproof dish, or basin.
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.
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.
The best chefs on TV and over 6,000 recipes