Ww2 Black Pudding Hot Pot Recipes

WW2 BLACK PUDDING HOT-POT

Steps:

• Arrange a slice of potatoes in a greased casserole, then a layer of black pudding and carrots.
• Blend the onion and sage, sprinkle half into the casserole. Add another layer of carrots then the black pudding and chopped onion and sage. End with a layer of sliced potatoes.
• Blend the flour, gravy powder and water together in a pan ans stir over heat until thickened. Season to taste with salt and pepper.
• Pour the gravy over the ingredients in the casserole and cover with a lid. Bake in a pre-heated oven 180C/350F/Gas Mark 4 for 1 hour.

LAMB, BLACK PUDDING & MUSTARD HOTPOT

Steps:

• Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
• Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
• Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
• Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.