Which is the Best Black Pudding? A Guide to Top Contenders

According to the English Breakfast Society, black pudding is a regional delicacy and a staple of the traditional British and Irish breakfast. While debates rage over which region produces the ultimate sausage, finding the best black pudding comes down to a balance of flavour, texture, and personal preference.

Quick Summary

This article provides an in-depth comparison of the top black pudding varieties, including Stornoway, Bury, and Clonakilty. It explores their unique characteristics, ingredients, and best uses to help you decide which one is right for your breakfast plate or gourmet dish.

Key Points

• Stornoway: A protected Scottish black pudding known for its smooth, moist texture and rich, peppery flavour, ideal for plating.

• Bury: A traditional Lancashire variety with a softer, more crumbly texture and robust, savoury flavour, best for crumbling into dishes.

• Clonakilty: A favourite Irish black pudding featuring a distinctive, spicy flavour and beef blood, providing a signature crumbly texture.

• Preference: Your choice depends on desired flavour and texture; some prefer firm and smooth, while others favour soft and crumbly.

• Versatility: Black pudding is useful beyond breakfast, excelling in salads, starters with scallops, or as a flavourful chorizo alternative.

• Purchasing: You can find quality black pudding from online butchers, major supermarkets, and local market stalls for an authentic experience.

The Great Black Pudding Debate: Stornoway vs. Bury vs. Clonakilty

For centuries, black pudding has been a cornerstone of UK and Irish cuisine, with regional specialities garnering fierce loyalty. The main contenders in the quest for the title of 'best black pudding' are the famous Stornoway, the traditional Bury, and the beloved Irish classic, Clonakilty. Each offers a distinct experience shaped by its unique recipe and heritage.

Stornoway Black Pudding: The Scottish Champion

Origin and Ingredients: Stornoway black pudding is a protected regional product from the Isle of Lewis in Scotland. It is renowned for its smooth, moist texture and rich, deep flavour. The primary ingredients include beef suet, Scottish oatmeal, pork blood, and a special blend of spices. This high-quality ingredient combination and reliance on traditional methods are why it has won numerous awards.

Texture and Flavour Profile: The oatmeal provides a refined, almost creamy consistency that holds together well without being dense or dry. Its flavour is savoury and well-seasoned, often with a pleasant, peppery aftertaste.

Best Uses: Its firm but moist texture makes it exceptionally versatile. It holds up perfectly in a full breakfast, can be crumbled over salads, or paired beautifully with scallops for a gourmet starter.

Bury Black Pudding: The Lancashire Classic

Origin and Ingredients: Hailing from Bury in Lancashire, the Bury black pudding is a market-stall tradition. Unlike Stornoway's use of beef suet, the original recipe is typically made with pork blood and a higher proportion of pearl barley or oatmeal, giving it a different texture. The Bury Black Pudding Company boasts a lower-fat, high-iron version, but traditional butcher recipes may differ.

Texture and Flavour Profile: The texture is often described as more crumbly and softer than its Scottish rival. It features a robust, porky flavour with a mix of herbs and spices that make it instantly recognisable. Some purists prefer the larger chunks of fat found in traditional recipes, which provide a more indulgent flavour.

Best Uses: The softer consistency of Bury black pudding makes it ideal for dishes where it can break down and mingle with other ingredients, such as in a risotto or alongside buttery scrambled eggs.

Clonakilty Blackpudding: Ireland's Favourite

Origin and Ingredients: Clonakilty black pudding is an Irish legend, with a secret recipe dating back to the 1880s. A key differentiator is its use of Irish beef, along with oatmeal, onions, beef blood, and a proprietary blend of spices.

Texture and Flavour Profile: Clonakilty is prized for its signature crumbly texture and distinctive, rich, savoury taste. The oatmeal and seasoning create a unique flavour that is deeply rooted in Irish culinary tradition. Its consistency is soft and moist, making it a comforting breakfast component.

Best Uses: While a staple of the full Irish breakfast, Clonakilty's versatility extends to various starters and main courses, adding a rich, savoury note to many dishes.

Comparison Table: Stornoway vs. Bury vs. Clonakilty

Feature	Stornoway Black Pudding	Bury Black Pudding	Clonakilty Blackpudding
Origin	Isle of Lewis, Scotland	Bury, Lancashire, England	County Cork, Ireland
Primary Blood Source	Pork blood	Pork blood	Beef blood
Filler	Scottish oatmeal	Oatmeal/pearl barley	Oatmeal
Texture	Smooth and moist, holds shape	Softer and more crumbly	Crumbly and moist
Flavour	Deep, rich, and peppery	Robust, savoury, and porky	Distinctive and spiced
Awards	Multi-award winner, protected status	UK champion, traditional market favourite	Ireland's favourite, multiple gold medals

How to Choose the Best Black Pudding for You

Ultimately, the 'best' black pudding is a matter of personal taste. If you prefer a firm, smooth, and richly seasoned pudding that holds its shape beautifully, Stornoway is likely your top choice. For a softer, more traditional crumbly sausage with a strong, savoury flavour, the Bury variety is a classic. If you're seeking a unique, spiced flavour profile from Ireland, Clonakilty is the way to go.

Where to Find Quality Black Pudding

• Online Butchers: Specialised butchers often ship award-winning products across the country. Brands like Charles Macleod, The Fruit Pig Company, and Kelly's of Newport are available online.
• Supermarkets: Major supermarkets stock popular brands, offering a convenient way to try different varieties. Simon Howie and Clonakilty can be found in many larger stores.
• Local Markets and Butchers: For the most authentic, traditional experience, seek out local market stalls, particularly in Bury and Stornoway, where you can often buy a hot pudding ready to eat.

Black Pudding: More than Just Breakfast

While black pudding is a breakfast hero, its culinary applications are diverse. Its rich, earthy flavour pairs exceptionally well with unexpected ingredients, proving its versatility beyond the fry-up plate.

• Starters: Combine with seared scallops and crispy bacon for a classic pub-grub-turned-gourmet starter.
• Salads: Crumble cooked black pudding over a warm salad with new potatoes and a mustard dressing for a hearty meal.
• Roast Dinners: Serve as a side dish with roast pork or chicken to add a rustic, savoury element.
• Pizza and Pasta: Use as a chorizo substitute to add a deep, spiced flavour to pizzas and pasta dishes.

Conclusion: The Verdict

There is no single best black pudding, but rather a perfect black pudding for each individual palate and purpose. The smooth, peppery Stornoway appeals to those who appreciate a refined texture. The crumbly, robust Bury is a sentimental favourite for many. And the spiced, savoury Clonakilty holds the heart of Irish breakfast enthusiasts. Your best black pudding awaits in a pan, a risotto, or on a perfectly-assembled fry-up. Explore the regional variations, and you will undoubtedly find your personal champion.

To begin your culinary journey, consider visiting a reputable online butcher like The Fruit Pig Company to sample fresh blood black pudding, a less common but highly prized variety among connoisseurs.

Visit The Fruit Pig Company website for more information on fresh blood black pudding.

Frequently Asked Questions

What is the main difference between Stornoway and Bury black pudding?

The main difference lies in texture and ingredients. Stornoway is known for its smooth, moist texture, typically using beef suet and Scottish oatmeal. Bury is softer and more crumbly, often using pork fat and a higher ratio of oatmeal or barley.

Which black pudding is best for a traditional full English breakfast?

This is a matter of preference. Stornoway black pudding holds its shape well and offers a peppery kick, while Bury provides a classic, crumbly, and savoury flavour. Clonakilty, though Irish, also makes an excellent full breakfast addition with its unique spices.

Is Clonakilty black pudding made with pork or beef?

Clonakilty black pudding is traditionally made with Irish beef blood, not pork, and includes a mix of oatmeal, onions, and a special blend of spices.

How do you cook black pudding?

Black pudding can be pan-fried, grilled, or boiled. To pan-fry, slice and cook for 3-4 minutes on each side until crisp. For boiling, simmer the whole pudding for 8-10 minutes. This method is common for Bury black pudding.

Can you buy fresh blood black pudding?

Yes, some artisan butchers and specialty suppliers, like The Fruit Pig Company, offer black pudding made with fresh blood, which is highly regarded by connoisseurs for its superior flavour.

Is black pudding healthy?

Black pudding contains high levels of iron and protein but is also high in fat and calories. It should be enjoyed in moderation as part of a balanced diet.

What dishes can I use black pudding in besides breakfast?

Black pudding is surprisingly versatile. It can be paired with scallops, crumbled into warm salads, used as a filling for gourmet starters, or substituted for chorizo in pasta and pizza recipes.