People tend to either love or hate black pudding, another traditional British component. I do agree that it takes some getting used to. If you can’t quite stomach it on its own, it’s rather tasty when used as part of another dish, such as adding to a pasta dish to give it an intriguing twist or as part of the stuffing to fill a chicken breast. The different ways to prepare black pudding are described in this post, and here are some tips for reheating black pudding as follows.
What is Black Pudding?
Pig blood, fat, beef suet, grains like oats and barley, spices like salt and pepper, and herbs are used to make black pudding. It is a variety of blood sausage that originated in Great Britain and Ireland and is still eaten today. Originally, using the blood of dead animals was a technique to ensure that every portion of the animal was consumed. Black pudding was created because blood spoils rather quickly to prevent wastage.
Although black pudding has a high protein level and is occasionally referred to as a superfood, it is not that healthy. It should only be consumed occasionally as a treat due to its high fat and salt content.
Can You Reheat Black Pudding?
Black pudding can be heated up in the microwave, but you must be extremely careful not to overheat it. Reheat your black pudding for 30 seconds at a time, ensuring that it’s fully cooked between each round. Put the black pudding on a microwave-safe plate, then wrap it in plastic.
This post will cover reheated black pudding storage, preparing black pudding in the microwave, and removing the frozen black pudding from the freezer. Make sure you purchase black pudding from a reputable vendor, like True Bites, to keep it tasty and fresh. Other advice from this source includes keeping black pudding above raw meats.
How to Microwave Black Pudding?
Black pudding divides people; that much is true! People either adore it or despise it.
You’ll be relieved to learn that you can prepare this well-liked breakfast choice in the microwave in a matter of minutes, saving you the time and effort of cooking it on the stovetop or in the oven.
How to do it is as follows:
Slice and Remove the Wrapping (If Necessary)
If you have a block of black pudding, you must slice it before putting it in the microwave. It would also help if you removed any wrapping or seal to keep your black pudding together.
A Microwave-Safe Plate Should be Used
Place your black pudding slices side by side and spaced apart on a platter that can be used in a microwave.
Heat
Cook your black pudding for 60 seconds on the highest setting of your microwave. Then, if needed, you can check to see if it’s done and cook it for an additional 30 to 60 seconds.
Temperature Check
Before consuming your black pudding, ensure it reaches 75C or 165F.
Enjoy and Serve
Enjoy your cooked breakfast after adding the black pudding! You won’t even be able to tell it was microwave-cooked if there is enough brown sauce on it.
Even though it’s rather simple to microwave black pudding, here are three guidelines to help you stay on the straight and narrow:
Finish it in the Frying Pan
After removing the black pudding from the microwave, you might like to fry it in the oil for 20 seconds on each side while preparing a beautifully prepared breakfast. This will improve its texture and make it lovely and crispy.
Defrost Your Black Pudding Before Microwaving
You might choose to freeze your black pudding to extend its shelf life. While this is acceptable, you should thaw it before microwave cooking.
Think About Other Preparations
Consider cooking your black pudding a different way if you have time. Microwaving black pudding yields the least desirable outcomes of all the cooking methods. It tastes considerably better when grilled, fried, or even baked.
How to Cook Black Pudding?
Black pudding can be prepared in various ways, such as deep-frying, deep-frying, and grilling.
Cooking time for black pudding is usually between six and eight minutes. If you like, you can eat it raw because it was cooked during manufacture. Black pudding can be purchased already sliced in most stores; however, it is chopped into thick slices before cooking.
Cooking Tips
- Black pudding can easily burn and cooks very quickly. Please keep a close check on it during the cooking process, especially when frying or grilling, as it can be difficult to tell when it’s beginning to burn and get overcooked due to its dark color. Before cooking, always remove all packaging.
- When cooking blood sausage at home, you are reheating it rather than starting from scratch. Thus a higher temperature is needed. If you’re unsure whether the center is hot enough, you can use a meat thermometer to confirm the core temperature is over 82 degrees.
- If you don’t have a thermometer on hand, you could try inserting the tip of a knife into the center of the black pudding for a few seconds, then feeling the knife’s temperature on the back of your hand. Black pudding is fully cooked if it is scalding hot.
- If you’re frying the black pudding, have some paper towels available in a dish that you can use to drain any extra fat from the cooked product.
- The black pudding should be mushy in the center and crispy on the outside after cooking. With various appliances, cooking times could change a little. For instance, smaller portions will need to cook a little faster. The cooking times given below are based on the breakfast item of a slice of black pudding.
Deep Frying Black Pudding
Although deep-fried black pudding is excellent, it must be properly watched because it cooks quickly.
- If using homemade black pudding instead of ready-made, remove all packaging and cut into half-an-inch thick rounds.
- Make sure the fryer is heated to 180 degrees.
- Slices should be placed in a basket and gently dropped into the oil. To avoid sticking, give the basket a light shake.
- Keep a close eye on it because it will only take three to four minutes to cook.
- Once done, let the food rest in the basket for a few seconds to let the extra fat drop out.
Shallow Frying Black Pudding
- A non-stick pan should be lightly greased and heated over medium heat.
- Using tongs, add the black pudding once the oil is smoking, being careful to place it far away from you to prevent hot oil splashes.
- Before turning the black pudding over with tongs so the other side can cook, cook it over medium heat for 3 to 4 minutes.
- Place on a kitchen towel to absorb any extra fat after cooking.
Oven Baking Black Pudding
- Set the oven’s temperature to 200 °C or gas mark 5.
- Even if the baking sheet is non-stick, just oiling it will help the black pudding crisp up.
- Cook for 8 to 10 minutes, flipping the food once. Make sure the product is scorching hot throughout.
- When still heated.
- Grilling Black Pudding
- Turn the grill’s heat to the maximum level.
- On a tray, place the chunks of black pudding, and grill them for three to four minutes on each side. Avoid adding oil since it will spit when cooking.
- Serve warm.
Making Black Pudding Boil
This approach is only appropriate for a full Black Pudding still covered in skin. For ready-to-eat sliced black pudding, it is inappropriate.
- A pan of water should be heated to a rolling boil, then reduced to a gentle simmer.
- Place the Black Pudding whole, skin and all, into the water, careful not to disturb the skin.
- The skin will split, and the sausage will become soggy if the water is allowed to boil.
- Cook in simmering water for 6 to 8 minutes or until boiling.
- To serve, remove from the water and slice.
How to Prepare Frozen Black Pudding?
Have you ever wondered if frozen black pudding could be cooked?
Although some people dislike cooking black pudding from frozen, I’ve never had any issues with it. Deep-fried black pudding produces superior results to oven or shallow frying. A black pudding slice made using this technique is exceptionally crisp.
- Ensure any wrapping or cling film has been removed before placing the frozen black pudding slice in the deep fat fryer basket.
- Make sure the fryer is heated to 180 degrees.
- To prevent the black pudding from sticking to the wire basket, gently lower the slices into the oil and shake the basket.
- Keep a close eye on it since it only needs to cook for five minutes.
- Once done, let the food rest in the basket for a few seconds to let the extra fat drop out.
- Before serving, make sure the temperature is up to 75°C. Return to the oil if it is not hot enough for a minute or two more.
- Do not reheat or refreeze.
How to Cook Black Pudding on a BBQ?
Once you sample black pudding as part of a BBQ will unavoidably become a mainstay of all future barbecues. Once cooked, the black pudding has a gorgeous crust on the exterior and a deliciously smooth and moist inside. Wrap your slices in aluminum foil and turn your BBQ to its highest setting to accomplish this. Allow it to cook for about 8 minutes, flipping it halfway through to ensure complete cooking. Try it with anything else you’ve barbecued that day; it’s delicious!
Is Black Pudding Raw Or Ready to Eat?
Although the black puddings have been cooked, we always suggest cooking them. On the other hand, you can split them in half, peel the skin, lay them on a plate, wrap them in cling film, and microwave them for 2 minutes on high power.
Is the Black Pudding From Bury?
A long-lost sign identifying the spot where Bury’s renowned blood sausages were first made has been sent to his house from Yorkshire. Historians believe Casewell’s on Union Street produced and offered the city’s first black pudding around 1810.
How Long can Cooked Black Pudding be Stored?
14 days. After opening, keep chilled. Don’t go past the expiration date. Use within one month of freezing.
“Black pudding has several advantages. It contains protein, which might help you feel satisfied for a longer period. Given that it contains blood, it might also be iron-rich. Iron levels are not always guaranteed to be high as the manufacturer’s contribution of nutrients will vary.
Can You Get Food Poisoning Off Black Pudding?
The two grocery chains are recalling several products, including haggis, black pudding, and white pudding, all made by Macsween of Edinburgh Ltd. Clostridium botulinum toxin can lead to botulism, a severe case of food poisoning that can be fatal.
Can I Freeze Black Pudding?
If you purchased a few of our “large rolls” of black pudding—which we hope you did—be sure to slice it before freezing it. As a result, you won’t damage your best kitchen knife and can take it out of the freezer as needed. When storing black pudding slices for later use, please keep them in airtight containers and use them within six months. Always defrost completely before cooking.
Conclusion
Make sure your black pudding is properly wrapped and airtight before keeping it. You can wrap the pudding in plastic wrap to create an airtight container. A plastic bag or airtight container works, but a cake carrier can also be used. Utilizing a lid is crucial because air can promote the formation and spread of mold. Separate the black pudding from other foods in the fridge. Other foods, such as those strong in salt, can alter the flavor of your pudding.