Black Pudding

Servings: Serves: 8

Nutritional Information:

Per serving (105g)

Calories 126, Fat 2.3g, Saturates 0.4g, Sugars 1.1g, Salt 0.45g




Place the barley in a saucepan with the water and add the miso and bouillon. Brink to a simmer and cook for around 45 minutes, or until just tender – but not mushy. A lot of the water should have been absorbed, with a little still remaining. Don’t drain.


Heat the oil in a frying pan over a medium heat and add the mushrooms, garlic and onions with a pinch of salt. Fry for 5 minutes or until all the liquid has evaporated.


Once the mushroom mixture is cooked, scrape into a food processor. Add all the remaining ingredients and pulse until everything is combined, but still holds some texture.


Preheat the oven to 165°C/325°F/Gas 3. Scrape the mixture onto a large sheet of foil and carefully roll up to make a large sausage shape. Twist the ends to seal, before baking in the oven for 1 hour.


Once cooked, remove the package from the oven and set aside to cool, if time allows. The sausage will firm up as it cools, making it much easier to slice.


Fry the sliced black pudding in a splash of oil until piping hot and serve.


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