Black Pudding
Black Pudding is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfection1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
2 Bring 2 1/2 cups water to a boil and stir in the oats.
Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
3 Pour the blood through a fine sieve into a large bowl to remove any lumps.
Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt.
Add the oatmeal and mix to combine.
Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm.
Cool completely.
Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
4 To serve, cut a slice about 1/2-inch thick off the loaf.
Fry in butter or oil until the edges are slightly crisped and browned.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.