Based on British Black Pudding, St. Helena Black Pudding have been spiced up and using pigs blood to create a unique and delicious food you will not find anywhere else in the world.


Black Pudding


  • 3 large skins (pigs’ or calves’ intestines)

  • 250ml animal blood

  • 800g rice (white or brown)

  • 1 large onion, finely chopped

  • 2 rashers of bacon, finely chopped

  • A handful of parsley, finely chopped

  • Salt and Pepper to taste

  • 1 pinch of mixed spice

  • 1 pinch of thyme

  • chilli to taste (see note below)


  1. Clean skins carefully by washing them several times, turning them inside out and scraping any slime away.

  2. Leave them to soak for 12 hours (e.g. overnight) in a mild solution of salt and water.

  3. Boil rice until nearly cooked.

  4. Lightly fry onion, bacon, herbs and chilli then add to the rice.

  5. Strain the blood into the rice mixture until the rice is just covered in blood.

  6. Season, add mixed spice and mix well.

  7. Wash and dry the skins, then stuff them loosely with rice mixture and secure ends.

  8. Prick with fork and put into pot of boiling water for 30 minutes, until skins are tender.

  9. Remove and drain.