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Method
- Again there are many different types of Black Pudding. In the North of England it is quite solid and can be eaten raw. In France the black pudding is very soft and in the pan falls into mush, then in Ireland the Blacak Pudding is high in grain.
- I prefer the North of England Black Pudding I enjoyed in my teens.
- Fry the slices lightly on both sides to a point where they are still soft and not crisp.
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