How to cook pudding

stevek93

Hi all,

How do I cook pudding, I mean white or black pudding. This may seem silly but some pudding I buy will fry on the pan without falling apart other pudding will turn into mush whether i put it in the oven or fry it or grill it. Any ideas?

Thanks

Gloomtastic!

stevek93 wrote: »

Hi all,

How do I cook pudding, I mean white or black pudding. This may seem silly but some pudding I buy will fry on the pan without falling apart other pudding will turn into mush whether i put it in the oven or fry it or grill it. Any ideas?

Thanks

Usually grill it without having any problems. If it’s falling apart it’s probably how it’s made. Still tastes good though. :rolleyes:

stevek93

Gloomtastic! wrote: »

Usually grill it without having any problems. If it’s falling apart it’s probably how it’s made. Still tastes good though. :rolleyes:

Yes the one that falls apart there does be a sea of grease oozing from it while it cooks but soooo tasty.

The Hill Billy

Puddings have a range of consistencies, some grainy, others smoothly blended. The grainy ones are more likely to fall apart. However the key to preventing this is to get your pan nice & hot before you put the pudding in it. Don't move it about or prod it. Let it develop a light crust on the bottom before flipping gently & cooking the other side. Same if grilling.

bee06

I fry it and have never had an issue. Usually get Clonakility black and white pudding

stevek93

bee06 wrote: »

I fry it and have never had an issue. Usually get Clonakility black and white pudding

Yes thats a type of pudding I find doesn't fall apart, the one I buy is made buy the local butcher and is unique I will ask him what is the best way to cook it.

Mooooo

If you have a George foreman type thing you could cook it in that.

RasTa

Just grill it then.

How Soon Is Now

Slice it little thick fry it each side on hot pan.

Like most things if pan is already hot it will give it nice texture on outside and still be soft inside won't turn to mush.

monty_python

stevek93 wrote: »

the one I buy is made buy the local butcher and is unique I will ask him what is the best way to cook it.

Does it have a skin on it? If so, leave it on while cooking

bee06

A good sharp knife to cut it is essential I find and I’d agree that the slices need to be thick enough.

the beer revolu

monty_python wrote: »

Does it have a skin on it? If so, leave it on while cooking

I wouldn't recommend this at all.
Most skins will shrink when heated, squeezing the middle of the slice, causing it to disintegrate.
Perhaps some skins don't do this but in my experience, most do.

OP, some puddings are just very lose and prone to breaking up. If you particularly like a pudding like this, then you mostly just have to put up with this. Alternatively, find a firmer pudding that you like.
Tips here like not prodding it, having the pan/grill hot and slicing carefully with a sharp knife will all help but I find that if it's one of "those" puddings, there's not much you can do but embrace it.

I like both types.

BTW, pudding, when you buy it, is already cooked, so you don't have to worry about it being undercooked. You just want to heat it and crisp it a bit.

I love black pudding!