When we are out and about doing exhibitions like the BBC Good Food Show, the one question we can ask all the time is how are we cooking our black pudding. So I'm going to show you exactly how we would cook our black pudding. Firstly, we need a couple of slices. That's thick enough. And at this point, I'm going to straight away take off the skin. We don't need the skin in the black pudding. We'll keep it shape and you know how big a nightmare it is to try and take that off once it's been cooked. Okay. Okay, so I'm going to cook the black pudding in a dry frying pan. That's important for us. It works well and it means that the actual black pudding will start with crisp up and it's going to start to caramelise around the edges and still stay nice and soft in the middle. There's enough oil in there to do the cooking process, it doesn't get any more. And it is already cooked. So what we're really doing here is reheating it till it's piping hot. If you overcook the black pudding, as you can see here, it goes really really hard. So instead of being nice and soft in the middle and caramelise around the edges, it is like an ice hockey puck. Now that's ready, let's see if I've done this correctly. If so, it should be nice and crisp in the top and the edges, which it is. So that when we cut into it, it should be nice and soft and gooey. I think I've got it right. Now my favourite way to eat black pudding is sadly in a roll, a lover roll with black pudding and sometimes it'll be a brown sauce. But also it works really well, just in a simple green salad. It works beautifully in bread. So I forget friends, we would make it into bread dough and it comes through there. Fantastic. It is such a versatile product. But simply cook like this, just eat it.