Black Pudding Recipes

BLACK PUDDING

Steps:

• 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.
• 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.

THAI STICKY BLACK RICE PUDDING

Steps:

• Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
• Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
• Remove from heat and allow mixture to cool. Stir and serve.

BLACK PUDDING MASH

Steps:

• Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.
• Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.
• Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.

BLACK PUDDING (VEGAN)

Steps:

• Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
• Gently fry the onion and garlic in the oil, until softened.
• Add the mushrooms, and fry until the juice begins to run, then remove from heat.
• Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
• Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
• Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.