Black pudding in blankets

Black pudding in blankets
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, 30 minutes to cook

Everybody loves pigs in blankets, but why not try this alternative take on a Christmas dinner favourite, using black pudding? (They’re pictured here surrounding the turkey).

Nutrition: per serving

Calories
155kcals
Fat
12.4g (4.5g saturated)
Protein
6.8g
Carbohydrates
4.3g (0.1g sugars)
Fibre
None
Salt
1.4g
Calories
155kcals
Fat
12.4g (4.5g saturated)
Protein
6.8g
Carbohydrates
4.3g (0.1g sugars)
Fibre
None
Salt
1.4g

Per piece

Ingredients

  • 16 British free-range streaky bacon rashers
  • 8 fresh thyme sprigs, halved
  • 16 slices – about 500g – black pudding or morcilla (see tips) any tough wrapping removed 

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Lay each bacon rasher flat on a chopping board then, holding one end, run the flat edge of a kitchen knife blade along the length of it, gently pressing down to stretch the rasher to about double its size. Slice the bacon rashers in half lengthways, then arrange them into 16 crosses on the work surface.
  2. Lay a thyme sprig diagonally across each cross, then place a slice of black pudding in the centre. Bring the rashers up and over the black pudding, press the ends down on each other to secure, then flip over. Put on a baking sheet and roast for 30-40 minutes.

delicious. tips

  1. The smaller sausages of black pudding are best for this recipe. If you can find them, morcilla sausages (the Spanish version of black pudding) are great. Look out for them in Spanish delicatessens and some butchers.

  2. Once assembled, put in a sealable container and freeze for up to a month. Cook from frozen, adding an extra 10 minutes to the cooking time.

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