Alice Rose Black pudding falls apart in the pan more often than it needs to, usually because the slices are cut too thin or the pan isn’t hot enough to form a crust before the centre softens.
This method keeps the slices thick and cooks them in a properly hot pan, giving a crisp exterior that holds everything together while the inside stays soft and rich.
There’s no marinade or preparation involved — the technique is the whole recipe.
Why Thick Slices and a Hot Pan Stop Black Pudding Crumbling
Black pudding is held together largely by fat and binding agents that soften as they heat, which is why thin slices tend to fall apart before they’ve had a chance to crisp.
Cutting slices at least 1.5cm thick gives the pudding enough structural mass to hold together while the outside firms up in the pan.
A properly hot pan is equally important, since a crust needs to form quickly on the outside to hold the slice together.
In a lukewarm pan, the fat inside begins to melt and soften the pudding before any crust has developed, which is when slices break apart when you try to turn them.
Ingredients for Gordon Ramsay Black Pudding
- 400g black pudding, cut into 1.5cm thick slices
- 1 tbsp vegetable oil
- Freshly ground black pepper
How to Make Gordon Ramsay Black Pudding — Step by Step
Step 1 — Slice Thickly
Cut the black pudding into slices at least 1.5cm thick. Remove the outer skin if your pudding has one.
Step 2 — Heat the Pan
Heat the vegetable oil in a heavy frying pan over medium-high heat until hot.
Step 3 — Cook the First Side
Add the slices in a single layer, without crowding the pan. Cook for 3–4 minutes without moving, until a crisp crust has formed.
Step 4 — Turn Carefully
Turn each slice carefully with a fish slice or spatula, supporting it from underneath. Cook for a further 3 minutes.
Step 5 — Serve
Season with black pepper and serve immediately while still crisp.
My Top Tips for the Best Gordon Ramsay Black Pudding
Cut the slices at least 1.5cm thick, as thinner slices don’t have enough structure to hold together once the fat inside starts melting.
Get the pan properly hot before adding the slices, since a crust needs to form quickly on the outside to hold everything together.
Don’t move the slices while the first side cooks, as turning them too early, before a crust has set, is when they’re most likely to break apart.
Use a fish slice rather than tongs to turn them, supporting the full width of each slice from underneath.
Serve immediately, as black pudding loses its crisp exterior quickly once it comes off the heat.
Serving Suggestions
Serve as part of a full English breakfast with eggs, bacon and sausages, or on its own with a poached egg and a slice of toast. It also works well alongside scallops as a starter, which is a classic pairing.
How to Store Gordon Ramsay Black Pudding
In the fridge: Store uncooked black pudding in the fridge according to the packet instructions, usually for up to a week. Cooked slices are best eaten fresh but can be kept covered for up to 2 days.
In the freezer: Uncooked black pudding freezes well for up to 3 months. Defrost fully in the fridge before cooking.
Gordon Ramsay Black Pudding Recipe
Ingredients
Method
- Cut black pudding into thick slices, removing outer skin if synthetic.
- Heat oil in a heavy pan until hot.
- Cook slices 3–4 minutes without moving, until crisp.
- Turn carefully with a fish slice, cook 3 minutes more.
- Season with pepper and serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Black Pudding
Why does my black pudding fall apart in the pan?
This is usually from slicing it too thin, or from turning it before a crust has formed on the first side. Cut thick slices and leave them undisturbed for the first few minutes.
Can I cook black pudding in the oven instead?
Yes — bake at 200°C / 180°C fan / Gas 6 for 12–15 minutes, turning halfway, though you won’t get quite the same crisp crust as pan-frying.
Should I remove the skin before cooking?
If your black pudding has a plastic or synthetic casing, yes, remove it. Natural casings can be left on and will crisp up in the pan.
Can I cook black pudding from frozen?
It’s better to defrost it fully in the fridge first, as cooking from frozen tends to leave the centre cold while the outside overcooks.
