To date, Stahly Quality Foods are the only British company to ever win the European Gold Cup.
The black pudding can be frozen – but remember to slice it first!
Black Gold Black Pudding is a seasonal product. Stahly’s Black Pudding is produced in small batches and sells VERY quickly, so don’t miss out!
Black Gold is currently available.
To be kept informed of future availability, please contact us with your details and you will be added to our Black Gold mailing list.
PLEASE NOTE THAT DUE TO THIS BEING A FRESH PRODUCT REQUIRING REFRIGERATION, IT IS NOT AVAILABLE OUTSIDE THE UK. Weight approx. 1.4kg
Black Pudding
Black pudding is a very versatile food which can be used to form the basis of many dishes from a quick snack through to a gourmet main course. Why not try our selection of Black Pudding Recipes?
Black Pudding with New Potatoes and Spinach
Ingredients:-
12 new potatoes – sliced thick
30g butter
4 slices black pudding – 1 cm thick
8 rashers streaky bacon – optional
350g fresh spinach
Salt
Ground black pepper
Boil the sliced potatoes for approximately 5 minutes until just cooked. Meanwhile, use half the butter to fry the sliced black pudding and streaky bacon (if using) until crispy. Blanch the spinach in boiling water for 1 minute then drain.
Place the cooked ingredients decoratively on the plate. Add the remaining butter to the top of the potatoes, and season the whole dish liberally with freshly ground black pepper and a pinch of salt.
Black Pudding with Scallops and Salad Leaves
Ingredients:-
4 slices black pudding – 1 cm thick
8 scallops – muscle removed
4 slices of apple or pear, cut through core – optional
Mixed salad leaves
30g butter
Salt
Freshly ground black pepper
Fry the black pudding for two minutes either side, until crispy. Add the scallops and cook for 30 seconds on both sides. If using the apple or pear, melt the butter in a separate pan and fry the fruit until lightly brown on both sides.
Arrange the salad leaves on each plate. Layer the fruit, black pudding and scallops on top of the salad. Season with freshly ground black pepper and a pinch of salt.
Smoked Haddock with Black Pudding and Pancetta
Ingredients:-
4 x 5cm squares of smoked haddock –
or other fish*
2 slices of black pudding 1 cm thick –
cut in half
4 slices of pancetta or streaky bacon
Salt
Freshly ground black pepper
Place the black pudding on top of the fish and wrap with the pancetta or bacon.
Place on a greased baking tray. Bake in a pre-heated oven at gas mark 6/200º for approximately 15 minutes or until the pancetta or bacon is crispy and the fish is cooked.
Serve with creamy mashed potatoes and fresh garden peas.
*As an alternative to fish, grilled halloumi may be used.
