Kelly’s Butchers: How to cook Black Pudding

We asked Sean Kelly, the charming butcher from Mayo, for his recommendations on Cooking Black Pudding and in his own inimitable way, he suggested the following:

Here’s a secret: Kelly’s Puddings are incredibly easy to prepare. Honestly. Many people don’t realise that Kelly’s Puddings are already cooked; they can be eaten straight from the wrapper.

Generally, they are eaten hot and taste fantastic grilled or fried in a little butter to get that great crunchy outside. Or you can just pop slices in the microwave to warm them through.

In the last few years, people have become ever more adventurous and enjoy pairing Kelly’s Puddings with chutney, fruit jams, scallops and cheese. They are very versatile and make a quick, easy and very impressive starter for a dinner table. When we asked Seán Kelly how to cook his black puddings, beware that tell-tale twinkle in his eye as he describes how to cook them gently in a pan of the finest brandy. He’ll tell you to lift the slices of pudding carefully out, discard them: and drink the warm brandy...