I keep the slices cold and turn them gently. Our black pudding requires cooking; the dark colour does not tell you whether it is ready.
Prepare the slices
Thaw the pack in the refrigerator. The current product is cut about 1.5cm thick. Remove any outer wrapping that is not edible, following the pack. Pat the surface gently rather than squeezing the slices.
Use moderate heat
Heat a non-stick or well-seasoned pan over medium-low to medium heat with a thin film of oil. Lay the slices flat and leave the first side undisturbed for about 3–4 minutes, then turn with a broad spatula. Allow around 8–12 minutes overall as a starting range, lowering heat if the crust forms before the centre heats through.
For an oven batch, arrange on a lightly oiled tray at 180°C fan / 200°C conventional and start checking around 12 minutes. Turn gently if the slices can support it. Do not assume an oven time makes up for a frozen centre.
Cook the centre
For this raw mixed blood, grain and pork product, use 74°C as a conservative centre target. Insert a thin probe sideways into a slice. Do not serve a merely warmed centre.
Serve with eggs, apple or mustard. The catalog lists gluten-containing cereals and celery; keep that information on the product card. Use the breakfast-patty and bacon guides to time the rest of a breakfast separately.
What to make with it
For a complete meal, try Black Pudding & Potato Breakfast Hash or Black Pudding with Mushrooms, Eggs & Toast. Each recipe includes measured ingredients and serving suggestions.
