Lancashire Tart

Tom Bridge -


  • 350g Shortcrust pastry
  • 250g Pork or Cumberland Sausage
  • 670g Bury Black Pudding
  • Slices of Naturally cured smoked bacon, trimmed
  • 2 Large potatoes peeled and thinly sliced to 4mm
  • 425ml full fat milk
  • 150ml double cream
  • 5 Free range eggs
  • 500g Mrs Kirkhams Creamy Lancashire Cheese
  • Chopped parsley
  • Salt and freshly milled black pepper

Cooking your Black Pudding

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How to Cook


Step 1

Pre-heat the oven to Gas 4, 350f / 180c

Step 2

Cook Sausage and Bacon and allow to cool.

Step 3

Trim any fat from the bacon. Slice potatoes to approx 4mm in depth and steam until just cooked (if steamer is not available simply boil).

Step 4

Thinly slice the Bury Black Pudding and sausage being careful to slice evenly as this will affect the overall appearance of the tart.

Step 5

Line the tart case with short crust pastry and blind bake at 180 oC for 15-20 minutes.

Step 6

Seal the cooked pastry with egg wash and bake for a further minute.

Step 7

Blend together the milk, cream and egg, seasoning slightly. Start by placing Bury Black Pudding in the bottom of the tart then a ladle of cream mix, a sprinkle of Lancashire cheese and a pinch of parsley.

Step 8

This process is repeated with the sausage next, then bacon, then sliced potato and finally by sprinkling chopped parsley and Lancashire cheese on top.

Step 9

This is then baked for 40 minutes at 140 co till liquid is set. When cooling place a weight on top of the tart to compress the layers.

Step 10

Portion as you like but this will provide 14 portions as a starter size.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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