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Cheese-stuffed black pudding served with caramelised onions and fresh parsley
Fried black pudding stuffed with oozing cheese, served on onions

Cheese-stuffed black pudding

Author: Flavelo
Recipes Main Courses
Black pudding is often a divisive food, but success is guaranteed with this stuffed version. The essence of the technique is contrast: the soft, melting cheese cream hidden beneath the outer, crispy fried black pudding casing comes as a surprise to the diner. The sweetness of caramelised onions is an essential accompaniment, balancing the intense character of the offal.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Modern British

Ingredients

Equipment Needed

  • Teaspoon (for hollowing)
  • Sharp knife
  • Frying pan
  • Mixing bowl

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the filling: grate or crumble the cheese. Mix with the crushed garlic, half of the finely chopped parsley, and a pinch of pepper.

Tip: The filling should be thick and mouldable, not runny.
2 ✓

Slit the black puddings lengthwise, but do not cut all the way through (like a hot dog bun). Carefully hollow out a little from the middle with a teaspoon to make room for the cheese.

Tip: Don't throw away the scooped-out bits; fry them as crispy crumbs at the end!
3 ✓

Fill the hollow with the cheese mixture, then gently press the two edges of the pudding together to enclose the filling.

Tip: If it really doesn't want to stick, you can secure it with a toothpick until fried.
4 ✓

Cut the onion into thin rings. In a frying pan using half the oil, patiently sauté on low heat until dark golden brown and sweet.

Tip: Caramelising onions (browning of sugars) is time-consuming; don't rush it on high heat or it will burn.
5 ✓

Remove the onions. In the same pan, using the remaining oil, fry the stuffed puddings on medium heat. They need 3-4 minutes per side until the outside is crispy and the cheese melts inside.

Tip: Cook more slowly than plain ones so the heat has time to reach the centre to melt the cheese.
6 ✓

Serve the fried sticks on the mound of caramelised onions, sprinkled with the remaining fresh parsley.

Tip: The contrast of hot, runny cheese and crispy casing really shines on the plate.

Recipe FAQ

Which cheese should I choose?
Cheddar is classic and melts well, while Feta gives a saltier, crumbly texture. It's also divine with blue cheese if you like stronger flavours.
The cheese leaked out during cooking.
You probably cut the pudding too deep or cooked it on too high a heat. Be more careful next time when creating the 'cradle'!

Ingredients

  • 4 whole Black puddings (whole sticks/links)
  • 100 g Fresh cheese (Cheddar or Feta)
  • 1 bunch Fresh parsley
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 0.5 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 head Onion