Haighs Black Puddings steal the show –again and again!!

The secret recipe for “Doreen’s Black Pudding” was devised by Doreen Haigh over 20 years ago and is oven baked rather than boiled. This concentrates the black pudding flavour in the most effective way possible.

It gives a drier meatier taste and has proven so popular that butchers in Lancashire regularly seek it out in preference to more local recipes.

Also available without fat.

Doreen’s Black Pudding has now won many prizes.

Last year Arthur Haigh won the 25th Great Yorkshire Pie, Sausage and Black Pudding Competition with their traditional entry Doreen’s Black Pudding.

They also won the trophy for the best black pudding for the second year running. This carries on from their International Award for the Best Black Pudding of the Year in 2002.

Judged by Clarissa Dickson Wright said

“This competition is brilliant. It is also very difficult to judge and really comes
down to flavour at the end of the day. The entries were of a very high quality”.

Available in slabs, triangles (unique to Arthur Haigh’s) or cut Doreen’s Black Pudding’s are now served as a delicassie for starters accompanied by a chutney such as apple or mango.