Black Pudding
A traditional homemade black pudding made with strained fresh pig's blood, diced pork back fat, sautéed onions, oats, cream, and warm spices. After being baked gently in a water bath and chilled overnight, it is sliced and pan-fried until crispy on the outside and rich and savory on the inside.
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🍳 Cooking Flow
Sweat diced onions with pork fat, stir in oats, and let cool. → Strain blood, whisk in cream and spices, then fold in diced pork fat and onion-oat mixture. → Pour into a greased tin, cover with foil, and bake in a water bath until firm. → Chill overnight in the refrigerator until set. → Slice into portions and pan-fry in butter or oil until crispy.
Cooking Steps
Brief Cooking Order
Sweat diced onions with pork fat, stir in oats, and let cool. → Strain blood, whisk in cream and spices, then fold in diced pork fat and onion-oat mixture. → Pour into a greased tin, cover with foil, and bake in a water bath until firm. → Chill overnight in the refrigerator until set. → Slice into portions and pan-fry in butter or oil until crispy.
Introduction
A traditional homemade black pudding made with strained fresh pig's blood, diced pork back fat, sautéed onions, oats, cream, and warm spices. After being baked gently in a water bath and chilled overnight, it is sliced and pan-fried until crispy on the outside and rich and savory on the inside.
Step 1
Strain the fresh pig's blood through a fine-mesh sieve into a large bowl to remove any clots.
Step 2
Finely dice the onions and cut the pork back fat into small 5 mm cubes. Reserve about 2 tablespoons of diced fat for cooking and chill the rest.
Step 3
Render the reserved diced fat in a skillet over low heat, add the diced onions, and sweat gently for about 15 minutes until soft without browning.
Step 4
Add the oats into the pan with the onions, toss to combine, then spread the mixture onto a flat tray to cool to room temperature.
Step 5
Pour the heavy cream into the strained blood, then add fine salt, ground allspice, coriander, nutmeg, white pepper, and chilli flakes, whisking thoroughly to combine.
Ingredients List
Important Notes
Straining the blood through a fine sieve is essential to achieve a smooth texture free of coagulated lumps.
Do not brown the onions while sweating them; cook them slowly over low heat to keep their sweetness mild.
About 20 minutes into baking, gently stir the mixture once to keep the diced fat evenly suspended throughout the pudding before it sets.
Chilling the pudding overnight in the refrigerator is crucial for it to firm up properly so it can be sliced cleanly without falling apart.
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