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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Best Black Pudding Recipe with Coarse Cheddar Cheese and Horseradish - a match made in heaven
Black Pudding Recipe With Coarse Cheddar Cheese and Horseradish – WOOF: I just got back from The Philippines for a conference. As usual awful food on the plane, so a little peckish What can I eat? A quick rummage in my food fridge, and I spot the stuff I bought last week at The Cheese Shop @ Joo Chiat. And what did I create, well I created Black Pudding Recipe with Coarse Cheddar Cheese and Horseradish.
I think that looks pretty damned good (as below)! I’d order that if I saw someone next to me have it served up. And it was so tasty! Woof!All items were bought from his joint. I am so happy now, knowing that this is going to taste so good. I’m loving the thought of this dish, Black Pudding Recipe with Horseradish. But what went into this one plate wonder?
How to make theBest Black Pudding Recipe at home...
- 4 slices of black pudding (I’ll just add, a must-have in anyone’s fridge) – keep the skin on;
- A good 5″ chunk of Boern Trots cheese (probably one of the best cheeses I have ever had);
- A good dollop of horseradish; and
- Some smoked paprika.
How to make it?
- In a pan add some oil and throw in the black pudding;
- The reason for keeping the skin on is that it will keep the pudding together as it fries;
- Leave for a couple of minutes, and you’ll see it should have crisped and slightly shrunk. Turn it over and repeat on the other side;
- Now peel the skin off carefully;
- In parallel, cube the cheese up and get that in a pan on the heat – yep it’s mini fondue time. Lowish heat and watch it melt.
That is it my friends. Plating time for Black Pudding with Coarse Cheese and Horseradish. Lay the puddings on top of each other, like in the photo. Spoon over the melted cheese. Dollop some horseradish, and do the Chef thing with the back of a spoon to make it look nice. From up high, sprinkle all over with some smoked paprika. Ta Da finished. How good does that look?
Black Pudding Recipe with Coarse Cheddar Cheese and Horseradish Conclusions
So there it is guys a new wee recipe for you to try out. My Black Pudding with Coarse Cheese and Horseradish. Many thanks as always to the produce from The Cheese Shop, Joo Chiat, truly inspiring as always. This was stellar. What a great combination of ingredients.
And also so very simple, I think you’ll agree. And it looks great! Everyone got into this when I cooked it, even Baby Jude was giving thumbs up and came back for seconds and thirds. Such a nice dish. Try it. I guarantee you will – ENJOY!!!
What is Black Pudding?
Black pudding is one of the most famous and misunderstood ingredients in British and Irish cuisine. Despite the name, it isn’t a pudding in the dessert sense at all. Black pudding is a type of blood sausage traditionally made from pork blood, pork fat, oats or barley, and seasonings, all combined and cooked into a rich, savoury sausage. It has been enjoyed across Britain and Ireland for centuries and remains a staple of the famous Full English Breakfast and Full Irish Breakfast.
When sliced and fried, black pudding develops a wonderfully crispy exterior while remaining soft and flavourful inside, delivering a deep, earthy, slightly spiced taste that pairs beautifully with eggs, bacon, sausages, and baked beans.
Chef Kenno absolutely loves black pudding because it represents old-school cooking at its best — using every part of the animal and wasting nothing while creating something incredibly delicious. It may sound intimidating to first-timers, but one bite usually changes minds very quickly. The rich, savoury flavour adds depth to breakfasts, salads, scallops, and even modern fine-dining dishes. Whether enjoyed in a traditional village pub in Yorkshire, a Scottish breakfast spread, or alongside perfectly seared seafood in a Michelin-starred restaurant, black pudding remains one of Britain’s most iconic comfort foods and a true celebration of culinary heritage. 
