Paul visited Lancashire the home of black puddings, for inspiration for a tasty bake on today’s Paul Hollywood Pies and Puds.

Black pudding, sometimes known as blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.

The name is no doubt somewhat missing leading, because it is not the type of pudding you would want to serve with custard or ice cream. However, in Britain there are many ways and many recipes that includes black pudding.

Before returning to his kitchen, Paul visited a few ladies in their kitchen in Lancashire to see how they use black pudding.

Paul describes his bake as either a poor man’s Wellington, or a posh sausage roll, depending on how you look at it. It’s certainly good enough for a special meal. The sausage filling is spiked with black pudding, enhanced with a savoury mushroom base and topped with caramelised onions. Wrapped in crisp, buttery ‘plaited’ pastry, it looks really impressive but is easy to make.