s that only comes from blending the finest Scottish oatmeal with the freshest onion, piquant spices and beef suet, married together with fresh blood, to produce a pudding that people have come to enjoy for nearly eighty years. It differs from English black pud as the suet pieces are smaller and it is slightly less spicy.
Try it with some Isle of man Queen Scalops truely delicious.
I like to make a Balintine of chicken with a Stornaway black pudding stuffing wrapped in pancetta bacon. Very easy really, lay out some cling film, lay enough bacon on the film to wrap the chicken breast in. Butterfly the breast and stuff with small bits of black pud. Then use the cling film to roll the whole thing into a fat sausage. If you have vacuum packer (lucky you) bag it and cook slowly in boilding water. If not I string it a bit and then seal it in a food bag. Once cooked I remove all the clingfilm and brown the bacon in a frying pan. Serve with whatever you fancy.
Another worth a mention is Arthur Haigh’s from Yorkshire. This is a very different product made by Doreen Haigh for over 20 years. The Black pudding is baked rather that boiled in a skin and comes as a slab or in triangles. Like both but I prefer Haigh’s as it has more fat and is more moist.