Home Healthy Eating 3 Creative Black Pudding Recipes for the First-Ever National Black Pudding Day

3 Creative Black Pudding Recipes for the First-Ever National Black Pudding Day

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National Black Pudding Day is on Monday and a Scottish butcher’s has shared how to get the most out of black pudding, including a black pudding and caramelised onion tart recipe.

The Scottish delicacy has finally been upgraded to awareness day status, with the first-ever National Black Pudding Day to be celebrated on 18th March.

Black pudding, prized for its rich flavour, is a traditional butcher staple, made up of blood, fat, oats, and various spices. According to online butchers, Campbells Prime Meat, their team produces approximately 3,400 kilogrammes of black pudding per week, which is equivalent to about the weight of 5 standard family cars.

A spokesperson from Campbells has commented, “While black pudding is typically enjoyed as a side in a full Scottish or full English breakfast, its versatility is often overlooked. The rich and unique flavour of black pudding can add a bold richness and depth to many dishes that other meats or sausages can’t replicate.”

He adds, “Scottish butchers set the standard for crafting black pudding, which makes the recognition of a national day a significant moment for our nation’s culture, it signifies the importance of celebrating and preserving Scotland’s rich history and age-old recipes that have lasted generations.”

To celebrate, Campbells has emphasised the versatility of black pudding, providing these three creative recipes to try that go beyond the typical fry-up:

Black Pudding Scotch Eggs


  • 4 Boiled eggs
  • 200g black pudding
  • 100g breadcrumbs
  • Salt and pepper to taste
  • Flour (for dredging)
  • Eggs (beaten for coating)
  • Oil (for frying)


  1. Cook the boiled eggs until hard-boiled, then peel and set aside.
  2. Crumble black pudding into a bowl.
  3. Place a boiled egg in the centre of the black pudding mix and mould the black pudding around the egg, softly squeezing it all together until it forms a ball shape around the egg, ensuring it’s evenly coated. Repeat for each egg.
  4. Roll each black pudding-wrapped egg in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
  5. Heat oil in a pan over medium heat.
  6. Fry the coated eggs until golden brown and crispy, turning occasionally to ensure even cooking, for about 5–6 minutes.
  7. Once cooked, remove from the oil and drain on kitchen paper, then serve.

Black Pudding Hash


  • 200g Black pudding
  • Approximately 400g potatoes, diced
  • 1 Medium onion, diced
  • 1–2 Bell peppers, diced (depending on size)
  • Salt and pepper to taste
  • Oil or butter


  1. Heat oil or butter in a frying pan over medium heat.
  2. Add diced potatoes to the pan and cook until they start to brown and become crispy, about 10–12 minutes.
  3. Add diced onions and bell peppers to the pan and continue cooking until softened, about 5–6 minutes.
  4. Crumble the black pudding into the pan with the potatoes, onions, and bell peppers and cook everything together, stirring occasionally, until the black pudding is heated through and slightly crispy, about 5-6 minutes more.
  5. Season with salt and pepper, to taste.
  6. If desired, top the black pudding hash with a fried or poached egg to serve.

Black Pudding and Caramelised Onion Tart


  • 1 Sheet of ready-rolled puff pastry
  • 200g Black pudding, crumbled
  • 2 Onions, thinly sliced
  • 2 Tbsp butter
  • 1 Tbsp brown sugar
  • 100g Grated cheddar cheese
  • Salt and pepper to taste


  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Roll out the puff pastry and place it on the baking tray.
  3. In a frying pan, melt the butter over medium heat. Add the sliced onions and brown sugar, then cook until caramelised.
  4. Spread the caramelised onions over the puff pastry, then sprinkle the crumbled black pudding and grated cheddar cheese on top.
  5. Season with salt and pepper, then bake in the preheated oven for 20–25 minutes or until the pastry is golden brown and crispy. Serve hot or cold, cut into slices.

For the finest quality meat and fish, visit Campbells Prime Meat.

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