Black pudding bread

jonathan jones

jonathan jones

5th November 2011

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.

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