Sep
10
black, or blood, pudding
Also known as blood pudding. (That sounds positively Klingon.)
This is not for the faint of heart. It includes an ingredient many might consider gross and frankly you may discover is hard to find. The results are well worth it. Or if you really want black pudding on your table, you can purchase it (your best bet).Serves 10
INGREDIENTS
1 pound cooked barley
1 pound fresh beef suet
1/2 cup fresh pig’s blood (seriously, maybe a butcher?)
8 ounces bread crumbs
8 ounces fine oatmeal
1/2 cup skimmed milk – warmed to room temperature
1 small onion – chopped
2 teaspoons pepper
2 teaspoons dried mint
1 1/2 teaspoon salt
1/2 teaspoon allspice
DIRECTIONS
- Preheat oven to 350 degrees.
- In a very large bowl, soak bread crumbs in the milk. Add the blood and stir. Add cooked barely and stir. Grate the beef suet into the bowl. Add the oatmeal and stir. Finally add onion and seasonings and stir once more.
- Divide the mixture among two large roasting pans – filling them about 2/3 full.
- Bake for one hour until the pudding is completely cooked.
- Allow pudding to cool completely.
- Cut into squares and fry in butter until the edges of both sides are crisp.
Serve as part of a traditional Irish breakfast.
