Cooking 

Remember, your black pudding is already cooked and only requires heating until it is piping hot.  If your black pudding is frozen, defrost it thoroughly first.  The following is a guide only.

Fry
Remove printed packaging.  Slice black pudding to desired thickness.  Remove the casing around the outside of the slice.  Fry in a little oil and serve as part of a cooked breakfast or toss into a warm salad.

Steam
Remove printed packaging.  Wrap the black pudding in foil, place in a double pan steamer and heat for approximately 30 minutes.  Scoop out the contents, being careful to remove skin and clips before serving.

Storing your black pudding
Fresh: fresh black pudding should be stored between 0-5°C.  It is given a use by date of four weeks from the dispatch day (the use by date will be shown on a white sticker on fresh black pudding).

Frozen: frozen black pudding should be stored at -18°C.  It is given a best before date of 12 months from the dispatch day (the best before date will be shown on a yellow sticker on frozen black pudding).