Bury Black Pudding with Mustard Sauce
Thick, savoury slices of traditional Lancashire black pudding pan-fried until crisp, topped with a warming, creamy English mustard sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Frying pan
- •Small saucepan
- •Whisk
- •Sharp knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 27 g
- carbs
- 26 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 410 kcal
Instructions
- 1
Peel the outer casing from the Bury black pudding and slice into 2cm thick rounds.
- 2
Melt 15g of butter with the vegetable oil in a large frying pan over medium heat.
- 3
Add the black pudding slices to the pan in a single layer.
- 4
Fry gently for 3 to 4 minutes on each side until crisp and thoroughly heated through.
- 5
Transfer the cooked black pudding to a warm plate and loosely cover with foil.
- 6
Melt the remaining 20g of butter in a small saucepan over medium heat.
- 7
Stir in the plain flour and cook for 1 minute to make a smooth roux (flour and butter paste).
- 8
Gradually whisk in the warm whole milk, stirring constantly until smooth and gently simmering.
- 9
Whisk in the English mustard, wholegrain mustard, and double cream until completely blended.
- 10
Simmer the sauce for 2 minutes on low heat, then season with salt and black pepper.
- 11
Arrange the warm black pudding slices on plates and pour over the hot mustard sauce.
- 12
Scatter over the chopped fresh parsley and serve immediately.
Chef's tips
Take care not to overheat the frying pan, as black pudding can burn easily due to its cereal content. Bury market stalls traditionally simmer black pudding in seasoned hot water for 15 minutes instead of frying; you can use this traditional simmered method if preferred. Whisk the milk into the roux gradually to guarantee a silky, lump-free sauce.
Ingredient substitutions
- Bury black pudding → Stornoway or Clonakilty black pudding
- double cream → creme fraiche or extra whole milk
- wholegrain mustard → Dijon mustard
Storage
Store leftover cooked black pudding and mustard sauce in separate airtight containers in the fridge for up to two days.
Reheating
Reheat the black pudding in a dry frying pan over medium heat and gently warm the sauce in a small saucepan over low heat, adding a splash of milk if needed.
Common mistakes to avoid
- •Frying over excessive heat, which chars the exterior before the centre is hot.
- •Boiling the sauce violently after adding the cream and mustard, which can cause it to split.
- •Leaving the inedible outer casing on the black pudding before cooking.
Serving suggestions
Cooked Bury Black Pudding with Mustard Sauce?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North West England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
