English Black Pudding Recipes

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BLACK PUDDING



Black Pudding image

Provided by David Bowers

Categories     Pork     Breakfast     Bake     Fry     St. Patrick's Day     Oatmeal

Yield Makes about 3 pounds

Number Of Ingredients 8

4 cups fresh pig's blood
2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice

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.

ENGLISH PUDDING



English Pudding image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 27

1 pound raisins
1 pound currants
1 pound golden raisins
1 pound bread crumbs
1 pound brown sugar
8 ounces suet
4 ounces mixed candied citrus peel
4 ounces glace cherries, chopped
4 ounces almonds, chopped
1 lemon, grate rind
1 orange, grate rind
1 carrot, peeled and grated
1 apple, peeled and grated
2 tablespoons ground almonds
1 tablespoon all-purpose flour
1 teaspoon mixed spice
Pinch salt
6 to 8 eggs
5 ounces maple syrup
10 ounces stout beer (bottle) or dark beer (recommended: Guinness)
5 ounces brandy
5 ounces sherry
3 tablespoons confectioners' sugar, sifted
2 sticks butter
1/4 cup sugar
3 tablespoons brandy
1/4 cup cognac

Steps:

  • In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
  • To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
  • Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

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