Black Pudding From Scratch Recipe – a delicious recipe with Bread, milk, barley, Fresh beef suet, oatmeal, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the bread cubes to soak in the lowfat milk in a hot oven.
2
Don't heat the lowfat milk beyond blood temperature!
3
Have the blood ready in a large bowl, and pour the hot lowfat milk and bread into it.
4
Stir in the cooked barley.
5
Grate the beef suet into the mix and stir it up with the oatmeal.
6
Season with the salt, pepper and mint.
7
Have ready 2 or possibly three large roasting pans.
8
Divide the mix between them - they shouldn't be more than 3/4 full.
9
Bake in a moderate oven - 350 F - for about an hour or possibly till the pudding is well cooked through.
10
This makes a beautifully light pudding that will keep well in a cool larder.
11
Cut into squared and fry until heated through and the outside is crisp, in bacon fat or possibly butter.
12
Delicious for breakfast, or possibly for supper with fried apples and mashed potato.
303
kcal
Calories
20
g
Fat
2
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 quart Fresh pig's blood, 8 7/8 ounce Bread cut into cubes, 1 1/4 quart Skim lowfat milk, 1 lb Cooked barley, and more.
Yes, Black Pudding From Scratch Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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