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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Black Pudding and Fried Bread Recipe: The best bedfellows. Try this recipe when your blood pressure is low.
Am I a good parent? Breakfast on this 16th August, and a decision to not fast it, but also not really sure of calorie intake. I just forced it on Mary and my kids. I loved it. They did too. About four years taken off their lives though. It was worth it – this is my Black Pudding and Fried Bread.
Heart attack on a plate – but holy sh!t, so so good…
Black Pudding Recipe: here we go...
It goes like this enough for four people to have a near-heart attack experience of Black Pudding and Fried Bread Recipe.
- 6 slices of white bread – cut off the crusts and then cut into large cubes,
- 10 inches or so of black pudding cut into large cubes,
- 3 teaspoons of finely chopped garlic,
- 4 good glugs of Tabasco sauce,
- 1 large knob of butter, and
- A couple of good glugs of olive oil.
Quick-fire round a coming, here comes my Black Pudding and Fried Bread Recipe:
- Pan on heat,
- Add butter and oil,
- Add cubed bread and flash fry until the bread is going golden,
- Add everything else and toss, toss, toss as this will burn quickly,
- You are cooking this until the black pudding is blackened, the bread should also now be golden brown,
- There is an opportunity to add anything to this – tomatoes, egg, sausage and so on,
- Plate her up in a pile and chomp on!!!
And that is it. That is my Black Pudding and Fried Bread Recipe. It’s killer, literally!!! It’s a die-die must-try, literally. You have to have a crack at this. If you do, I absolutely know you will – ENJOY!!!
What is Black Pudding?
Black pudding is a traditional dish with deep roots in British and Irish cuisine, known for its rich, savoury flavour and unique texture. It’s a type of blood sausage made from pork or beef blood, mixed with fat, oatmeal, and spices. Despite its name, black pudding isn’t a dessert; it’s a hearty, flavorful component often served in a full English breakfast alongside eggs, bacon, and fried bread. Its distinct dark colour comes from the blood, giving it its characteristic look and name.
Historically, black pudding dates back centuries as a way to make use of every part of an animal: nose-to-tail, ensuring nothing goes to waste. This nose-to-tail approach to cooking has kept black pudding popular in many parts of the world, including the UK, Ireland, and parts of Europe. While it may not be everyone’s first choice due to its ingredients, black pudding has become a beloved dish for those who enjoy bold, earthy flavours. The combination of fat, grains, and spices makes it a filling, nutritious option that adds depth to any meal.
Today, black pudding is more than just a breakfast item; it’s a versatile ingredient used in gourmet cooking and traditional home recipes alike. Chefs have embraced it in various ways, incorporating it into dishes like salads, stews, and even appetizers. The texture, which is firm yet crumbly, allows it to pair well with a variety of flavours. Whether you’re trying it in its classic form or as part of a modern culinary twist, black pudding remains a timeless dish that continues to captivate food lovers around the world.
What is fried bread?
Fried bread has long been a staple of traditional British breakfasts, offering a crispy, golden slice that perfectly complements eggs, bacon, and sausages. Its origins are rooted in practicality—centuries ago, when resources were scarce, families found creative ways to stretch their meals. Bread, one of the most affordable and accessible ingredients, became the perfect candidate for frying. Cooking it in the leftover fat from bacon or sausages not only added flavor but ensured that nothing went to waste. This simple yet delicious practice soon became a beloved part of the full English breakfast.
The technique of frying bread likely dates back to medieval times, when frying was a common cooking method due to the availability of fats and open-fire cooking. As the industrial revolution brought more people into cities and urban areas, fried bread continued to grow in popularity. For working-class families, it was a filling and energy-boosting meal that could be quickly prepared with basic ingredients. Whether it was fried in butter, lard, or bacon drippings, the result was a satisfying dish that provided comfort during hard times.
Today, fried bread remains a nostalgic and delicious part of traditional breakfasts, not only in the UK but also in other countries with similar culinary influences. While it’s still fried in leftover bacon grease in many homes, some chefs and home cooks have given it a modern twist, using different oils or experimenting with flavored fats. Despite the changes over time, fried bread continues to be celebrated for its rich history, humble beginnings, and irresistible crunch. Whether enjoyed at a café or cooked at home, it’s a timeless classic that holds a special place in many people’s hearts and on their breakfast plates.
