“The proof is in the pudding!” – Unknown
The savoury Scottish pud – a delicacy that graces many Scottish dinner plates. Whether you’re eating black, red or white there’s a way to do it. Many a Scot will just pop into the local chip shop and eat them fried in batter and served with chips – and there’s certainly nothing wrong with that!
However, what if you want to have a go at something a bit different? Or you fancy yourself a bit of home cooking? As a food manufacturing company that specialises in the famed traditional puds we’re here to give you some top tips for cooking them at home!
Prepared with traditional Scottish oatmeal a Speyside Specialities black pudding is made with only the best ingredients making it moist, well seasoned and unique. Some of our tips for cooking are:
- Always slice your black pudding at approximately 1.5 – 2cm thick. This will help stop any crumbling when trying to cook.
- Whether you are frying or grilling your black pudding the key is to be gentle. If you are too enthusiastic you may cause your pud to prematurely crumble!
- Black pudding tastes great with scallops. Have a look at the recipe here: *LINK*
White pudding is one of our most popular products. It’s made with Scottish oats, beef dripping and a delicious blend of seasoning. Some of our top tips for eating white pudding are:
- Slice your white pudding the same way you’d slice your black pudding – about 1.5 – 2cm thick. White pudding is oatier than black pudding meaning it’s even more prone to crumbling so be extra careful!
- The traditional way of cooking white pudding is wrapping it in tin foil, placing it in hot water and leaving to simmer for 15 minutes. If you’re a bit short on time you can microwave it by cutting a slit through the skin and heating for 2 minutes.
- You can adapt white pudding to fit almost any dish – some of our favourite’s include mince & tatties, sausage & mash and of course, it’s the perfect accompaniment to your Sunday chicken dinner.
A firm favourite with meat lovers, a Speyside Specialities red pudding is made with pork cuts, suet, spices and the perfect combination of seasoning. Remember to keep these tips in mind when preparing your own:
- Red pudding (or polony) can be sliced slightly thinner than black and white pudding. Slice to your preference.
- Once it is sliced you can grill, fry or microwave it. Make sure it’s cooked right through before eating though!
- You can be as creative as you like with red pudding. Serve it with chips, eat it in a sandwich or bagel or use it as an alternative topping to homemade pizza!
It is sometimes difficult to find these products out with Scotland and for some only certain regions of Scotland. You can order all of our products via our online shop and we deliver UK wide… to see our full range of traditional puds click here.
