Black pudding is about as classically British as you can get. There are versions the world over but it’s fair to say we have mastered the art. There are arguments as to its origins, but little argument as to where to find the best ones.
The best comes from Bury in Lancashire and popular opinion holds it that those from The Real Lancashire Black Pudding Company are among the best around.
If you are a little perturbed by the idea of eating a blood sausage, the ones from Bury are the ones to try – a rich, crumbly, dense black pudding, and in my opinion, a fine example of the art. And added to the very English recipe below, the Lancastrian lovelies are showcased to great effect.
Pork, black pudding and apple patties
Ingredients (Serves 2)
• 200g minced pork, preferably free-range or organic
• 50g cox apple or similar tart variety
• 75g black pudding
• 8 sage leaves
• 25g butter, for frying
Place the pork in a bowl. Crumble in the black pudding, leaving it in quite large chunks, about 1cm across. Grate in the apple without peeling it. Finely slice the sage leaves and add these along with the apple to the pork mixture. Season well and form into four equal sized patties. Heat a frying pan over a medium heat and fry for 4-5 mins on each side until golden brown.