With its unique triangular shape, Doreen’s Black Pudding does raise a few eyebrows in the shop. But, not only is the shape unique, we think the taste is too. In fact, we’d say Doreen’s Black Pudding is the very best black pudding we have ever tasted, which is why Paul has chosen it for this month’s Pickles’ Picks blog.
Sold by the weight, we can slice Doreen’s Black Pudding as thickly as you like. And Paul does recommend you serve a good chunk of it per person. Because it’s baked rather than boiled, Doreen’s Black Pudding has a different texture to most. It’s drier, meatier and very moreish. There’s a lovely amount of fat in there too – adding even more flavour as well as a good dose of unctuousness.
Although black pudding is already cooked and ready to eat, Paul always likes to fry or grill his. Just a few minutes on each side to warm the pudding through and crisp the outside a little. When it comes to serving, Paul will have some with a cooked breakfast, but he’s also been known to have it on its own in a sandwich. Doreen’s Black Pudding is so meaty and flavoursome, it really doesn’t need anything else with it. But there’s more to black pudding than breakfast and you should try Doreen’s with scallops or pork chops – it also works surprisingly well in a lamb hotpot!
Doreen’s Black Pudding is made by the Thirsk-based Arthur Haigh Ltd to Doreen’s very own secret recipe; the same that she’s been using for over 20 years. And with good reason too, as it’s won numerous awards, including the much coveted Gold medal from the Confrerie des Chevaliers du Goute Boudin.
If you’d like to try some of Doreen’s delicious and award winning black pudding, just pop into our store on Abbeydale Road and head to our cheese counter. You’ll find it sitting alongside our pork pies and scotch eggs. And, as we’re open from 8am, 7 days a week, you’ll always be able to have a bit of black pudding with your bacon and eggs breakfast.