Butcher’s bid for black pudding title

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High Street butcher James Pringle if set to do battle in the Scottish Black Pudding Championships.

He won the South East Scotland regional heat at Carfraemill earlier this month and will now go through to the national finals later this month.

The Hawick News visited James’ premises just as he was finishing his latest batch of black pudding, the ingredients of which include blood meal, pork fat, oatmeal and spices.

He said: “The black puddings I made today will be entered into the competition. We are constantly trying to improve our recipes and it really would be great to win the Scottish Championships. Being recognised is a great reward for our efforts and I’m sure our customers appreciate what we do.”

Competitors must make the black puddings on their own premises and entries have to be sliced and weigh a minimum of 500g.

James, who makes 30lbs of black pudding every week, has won numerous awards over the years already, and has been feted for his sliced sausage, winning the Eastern Scottish regional heat in 2012 and coming second in the Scottish final.