Black Pudding Won Ton

Location: Cradley Heath
Era: 2012

“Our food is a form of memory. There is the industrial basis to it, in that it couldn’t be fancy, because there wasn’t a lot of it and what we did have had to be high in fat, and high in the things that would keep men going. It needed to be easy to prepare, keep well and not be too expensive. There is a pride in our food, evident now in the food of places like Ma Padoes with black country offerings such as black pudding won ton and cheese and onion cobs. Our food is unassuming and rough around the edges – a lot like the Black Country.”
Catherine Beard


  • 2 tsp olive oil
  • 1 small chopped onion
  • 1 small chopped garlic clove
  • Half thumb sized piece of root ginger
  • 1 packet of black pudding
  • 1 bundle of spring onions, chopped
  • 1 chicken breast, roughly chopped
  • A knob of butter
  • 2 eggs
  • 1 cup of whipping cream
  • 1 packet of won ton wrappers
  • Oil for deep frying


Fry your onion, garlic and ginger and then add the black pudding and spring onions and heat through.

In a food processor, whizz up your chicken, butter, one egg and the cream.

Mix the chicken and black pudding mixtures together.

Spoon the mixture into the won ton cases, use an egg mixture to seal the edges.

Deep fry for about 4 minutes until they look golden brown.

Drain, lay them on kitchen paper, and enjoy!