Black pudding

There are several styles of black pudding, depending on what, if any, cereal is used to thicken the result. Usual alternatives are rice, as in Spanish morcilla; fresh breadcrumbs, as in France; or oatmeal, as in the British version. Each will affect the final result slightly differently.

My version has the pork blended into the pudding mix rather than dotted about in chunks and is flavoured with a little roasted apple. It differs mainly in that I don’t fill sausage casings with the