Black Pudding with Crispy Poached Egg and Spiced Cherry Ketchup

Black pudding, a traditional blood sausage with roots in the British Isles and much of Europe, is here paired with an innovative technique: a crispy poached egg. This dish, served at the Hearth in Kingston upon Hull, was highlighted by the food content creator Only Scrans. The key components are a rich slice of black pudding, an egg that has been poached then briefly fried to achieve a golden, crisp exterior while maintaining a runny yolk, and a spiced cherry ketchup that cuts through the richness with sweetness and warmth. A great version distinguishes itself through contrast: the pudding must be firm yet crumbly, the egg perfectly jammy inside with a delicate crackling crust, and the ketchup balanced between fruity acidity and chilli or clove heat. Regional variations of black pudding itself range from the coarse, oatmeal-heavy Stornoway variety of Scotland to the smoother Bury pudding of northern England, but this specific reimagining—elevating a breakfast staple into a composed plate—is a modern signature. While similar dishes might swap the ketchup for a berry compote or a sharp apple sauce, the Hearth’s spiced cherry ketchup, as documented by Only Scrans, lends a distinctive contemporary edge. The dish exemplifies how a humble ingredient can be recontextualised through technique and pairing.