Recipe
Battered Black Pudding
Crisp battered black pudding with a light, crunchy coating and a rich savoury centre. Serve it with brown sauce, chips or mushy peas for an indulgent British snack or starter.
Ingredients
Black pudding
Batter
To fry
To serve
Method
15 mins prep12 mins cook27 mins total
Remove any casing if needed, then cut the black pudding into slices about 2cm thick. Pat them dry with kitchen paper.
Heat enough oil in a deep, heavy-based pan to come no more than halfway up the sides. Bring it to 180°C; a little batter should sizzle and rise immediately.
Whisk the plain flour, cornflour, baking powder, salt and pepper together. Gradually whisk in the cold lager or sparkling water until the batter is smooth and about as thick as double cream. Do not over-mix.
Put the dusting flour on a plate and coat each black-pudding slice lightly. Dip the slices into the batter and let the excess drip back into the bowl.
Fry two or three slices at a time for 3–4 minutes, turning once, until puffed, crisp and deep golden. Return the oil to 180°C between batches.
Lift the battered black pudding out with a slotted spoon and drain on a wire rack or kitchen paper. Serve immediately with brown sauce, mustard, chips or mushy peas.
Notes
Keep the batter cold and the oil at 180°C. Never fill a pan more than halfway with oil, and never leave hot oil unattended.
Black pudding is normally already cooked; frying heats the centre while crisping the coating.
About this recipe
This indulgent take on black pudding gives each slice a light, crisp batter while keeping the savoury centre rich and tender. A cold lager or sparkling-water batter helps it puff and brown without becoming heavy.
Serve the pieces straight from the fryer with brown sauce, mustard, chips or mushy peas. The recipe is best cooked in small batches so the oil stays hot and the coating remains properly crisp.
