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!
- 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*
- 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.
- 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!