Black pudding from scratch (english)
- Main Ingredient: Pork
- Course: Puddings and custards
- Cuisine: Continental British
- Yield:
Black pudding from scratch (english) ingredients
- 1 1⁄4 qt Fresh pig's blood
- 9 oz Bread cut into cubes
- 1 1⁄4 qt Skim Milk
- 1 lb Cooked barley
- 1 lb Fresh beef suet
- 8 oz Fine oatmeal
- 1 t Salt
- 2 t Ground black pepper
- 2 t Dried and crumbled mint
Cooking Black pudding from scratch (english)
1. Put the bread cubes to soak in the milk in a warm oven.
2. Do not heat the milk beyond blood temperature! have the blood ready in a large bowl, and pour the warm milk and bread into it. Stiri in the cooked barley.
3. Gratei the beef suet into the mixture and stir it up with the oatmeal.
4. Seasoni with the salt, pepper and mint.
5. Have ready 2 or three large roasting pans.
6. Divide the mixture between them ~- they should not be more than ¾ full.
7. Bakei in a moderate oven -- 350°F ~- for about an hour or until the pudding is well cooked through.
8. This makes a beautifully light pudding which will keep well in a cold larder.
9. Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter.
10. Delicious for breakfast, or for supper with fried apples and mashed potato.
Not for dessert!
It's great that you have this recipe for traditional north of England black pudding, however you've marked it "course: puddings and custards" - it's a savoury sausage & definitely not a dessert! We may eat some strange things in England, but not pig's blood for pudding! :-)
Also, the photo looks like some sort of custard or caramel. Black pudding looks like sausage, and it is black in colour.
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