Black pudding is a staple of British breakfasts — rich, savoury, and deeply traditional. But despite its popularity, there’s still a lot of confusion around raw black pudding. Is it safe to eat? Does it need to be cooked? And what exactly qualifies as “raw”?
In this guide, we’ll bust some myths, cover the safety basics, and show you how to prepare raw black pudding the right way using high-quality products like Franconian’s Kent Black Pudding.
What Is Raw Black Pudding?
Raw black pudding typically refers to black pudding that hasn’t been cooked at home yet — but in reality, most black pudding sold in the UK is pre-cooked during production. That means it’s technically safe to eat cold or straight from the pack, though many people prefer to fry, grill or bake it for flavour and texture.
Common Ingredients:
- Pork blood
- Pork fat
- Oats or barley
- Onions, herbs and spices
- Natural or synthetic casing
Franconian’s Kent Black Pudding is made to a traditional recipe, combining high-quality pork with a classic seasoning blend and natural oats.
Myth-Busting: Raw Black Pudding Edition
Myth 1: You can’t eat black pudding unless it’s cooked.
Truth: Most commercially made black pudding is pre-cooked during production. This means it’s technically ready to eat — though many prefer to cook it for better flavour and texture.
Myth 2: Black pudding is raw blood sausage and unsafe.
Truth: While blood is one of the main ingredients, it is processed, cooked, and safely handled during manufacturing. It’s no riskier than other cooked meats when made to UK food standards.
Myth 3: Black pudding needs to be boiled first.
Truth: Boiling is not necessary — in fact, it can ruin the texture. Pan-frying or grilling is far more popular for the ideal crispy edge and soft centre.
Is Raw Black Pudding Safe to Eat?
In short: Yes — if purchased from a reputable source.
Black pudding produced in the UK must comply with food safety regulations and is generally pre-cooked during production. It’s similar to cured or cooked meats like ham or salami.
However, you should always:
- Check the packaging for cooking instructions
- Avoid eating it cold if pregnant or immunocompromised
- Store it in the fridge and use within the recommended timeframe
- Cook thoroughly if buying from a butcher or market selling uncooked versions
How to Prepare Raw Black Pudding
Even though it’s technically pre-cooked, cooking your raw black pudding improves the taste and texture dramatically. Here are the best methods:
1. Pan-Frying (Recommended)
- Slice into rounds (1–2cm thick)
- Heat a non-stick pan over medium heat with a small amount of oil or butter
- Fry for 3–4 minutes per side until crisp outside and warm inside
2. Grilling
- Brush with a little oil
- Grill on medium heat for 5 minutes, turning halfway through
3. Baking
- Place on a baking tray
- Bake at 180°C for 10–12 minutes
- Great for cooking in bulk or with other breakfast items
4. Crumbled in Recipes
- Remove casing and crumble into pasta, salads, risottos, or on top of soups for depth and umami
Serving Suggestions for Cooked Black Pudding
Once your raw black pudding is cooked to perfection, try it in:
- Full English breakfasts
- Brunch plates with eggs and avocado
- Warm potato salads with mustard dressing
- Black pudding Scotch eggs
- Gourmet burgers with apple chutney
- BBQ skewers paired with sausage, onions and peppers
For quality, flavour and consistency, we recommend using Franconian’s Kent Black Pudding — crafted with British ingredients and traditional expertise.
The confusion around raw black pudding stems from its unique ingredients and preparation method, but in reality, it’s a safe, versatile, and delicious staple of British cuisine. Most black pudding sold in the UK is pre-cooked and ready to heat — and when prepared properly, it’s a rich, flavourful addition to breakfast, brunch, or even dinner.
Ready to cook the real thing? Try our Kent Black Pudding — expertly made, easy to prepare, and full of British character.
Contact us:
Phone: 01892 837816
Email: orders@franconian.co.uk
FAQs
Q1: Can I eat black pudding cold?
A1: Yes — most UK black pudding is pre-cooked. However, heating it brings out better texture and flavour.
Q2: How long does raw black pudding last in the fridge?
A2: Usually 5–7 days after opening. Always check the packaging for use-by dates and store in an airtight container.
Q3: Can I freeze black pudding?
A3: Yes. Slice and freeze individually. Defrost in the fridge and cook thoroughly before eating.
