Black pudding bread

jonathan jones

jonathan jones

5th November 2011
jonathan jones

Black pudding bread

1. Lightly butter a baking tray and pre-heat the oven to gas 7, 425f, 220c. Into a mixing bowl sieve...


  • 25 g butter
  • 450 g strong white flour
  • 1 teaspoon salt
  • 7 g lard
  • 7 g yeast
  • 450 ml of warm water
  • 100 g Lean Black Pudding, crumbled
  • 1 teaspoon of honey
  • 1 teaspoon sesame seeds


1. Lightly butter a baking tray and pre-heat the oven to gas 7, 425f, 220c. Into a mixing bowl sieve the flour and salt, rub in the lard. Mix the yeast with one tablespoon of the warm water and return to the rest of the water, stirring it well. 2. Add this to the flour, ensuring it is fully blended, knead the dough for five minutes. Shape the dough into a ball, placing it into a warm greased bowl, cover with greased cling film and place in a warm area to rise for two hours. 3. Turn the dough out on to a lightly floured surface and really press it out with the ball of your hand for three minutes, add the crumbs of black pudding to the mixture and shape back into a ball again. 4. Cover with greased cling film, return to the warm area for a further one hour. Cut off just over one third of the dough and shape them both into large and small balls. Moisten the tops of the large ball and place the small one on to the greased baking sheet. 5. Push the first three fingers of both hands together, pushing down into the top ball until it reaches the larger ball, sealing the two parts together. 6. Cover with greased cling film and let it rise for 40 minutes in a warm area. 7. Bake in the centre of the oven for 35 minutes, coat the tops of the bread with the honey and sprinkle with sesame seeds and bake for a further 10 minutes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.