Black Pudding

Name: Black Pudding | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 219
Price: 21.99 AUD
Availability: InStock

$21.99/kg

Black pudding is a traditional British and Irish savoury pudding made with pork blood, pork fat, oatmeal, and a blend of spices. It has a deep, earthy flavour and a tender-crumbly texture that crisps up perfectly in the pan.

Pre-cooked and ready in minutes, it pairs beautifully with eggs, scallops, apples, or simply on its own with a cold stout. Slice, sear, and enjoy one of the most versatile ingredients in your kitchen.

One packet contains two black puddings, approx 400 grams total.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Black pudding is a traditional savoury pudding with deep roots in British and Irish cooking. Made with pork blood, pork fat, oatmeal, and a blend of spices, it has a deep, earthy flavour and a tender, crumbly texture that crisps up beautifully on the outside when cooked.

Despite its humble ingredients, black pudding delivers more complexity than almost anything else on the plate — rich, mineral, subtly spiced, and utterly satisfying. Pre-cooked during production, it only needs a quick pan-fry or grill to be table-ready. It holds its shape when sliced but yields easily to a fork, with a satisfying contrast between the crisp crust and the soft, grain-speckled interior.

Black pudding is one of the most versatile ingredients you can keep on hand. It works at breakfast, lunch, and dinner, pairing naturally with both everyday staples and premium ingredients.

Quick Facts

Type/Cut: Savoury pudding (pre-cooked blood sausage)
Key features: Made with pork blood, pork fat, oatmeal, and traditional spices
Best for: Breakfast fry-ups; starters; pub-style mains; casual entertaining
Flavour/texture: Deeply savoury, earthy, and mineral-rich; crisp exterior with a tender-crumbly interior
Prep notes: Pre-cooked — simply slice and pan-fry until crisp and hot

Why You'll Love It

A true umami powerhouse that punches well above its weight in flavour
Pre-cooked and quick to prepare — slice, sear, and serve in minutes
Versatile enough for breakfast, lunch, dinner, and bar snacks
Pairs naturally with everyday ingredients and premium proteins alike
A classic British and Irish staple that brings something different to your kitchen

Cooking Tips

Slice 1 to 2 cm thick and pan-fry in a dry non-stick pan over medium heat — no oil needed, it renders its own fat
Cook for 3 to 4 minutes per side until the outside is crispy and the inside is hot and tender
For larger batches, arrange slices on a tray and bake at 180°C for 15 to 20 minutes
Avoid overcooking — the interior will turn dry and grainy
Grill or barbecue over medium heat for 4 to 5 minutes each side for a smoky edge

Serving Ideas

The classic breakfast: serve with fried eggs, bacon, grilled tomato, and mushrooms
The fine-dining favourite: pan-seared scallops with crispy black pudding crumb and apple puree
Crumbled through mashed potato, pasta carbonara, or a breakfast hash for instant depth
Add Black Pudding to your next order and discover why it has been a staple of British and Irish cooking for centuries.

Butcher's Tip: Fry black pudding in a dry pan over medium heat — it releases its own fat as it cooks, so there is no need for oil. You get a better crust, and the flavour stays cleaner. Let it sit undisturbed for the first couple of minutes so it develops a proper sear before you turn it.

Bonus Tip: Crumble leftover black pudding into scrambled eggs or through a carbonara just before serving. It melts into the dish, adding a deep savoury richness that turns a simple meal into something extraordinary. A little goes a long way.