Black Pudding From Scratch (English)
Submitted by starcrazygurl
Traditional English black pudding baked in a roasting pan with pig’s blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minEnglish black pudding from scratch takes the same blood-and-grain tradition as Irish or Scottish blood sausage but skips the casings entirely. Instead of stuffing into hog casings, the mixture bakes in a roasting pan in a moderate oven for an hour, producing a sliceable loaf that’s far more practical for home cooks who can source pig’s blood but not casings.
The inclusion of pearl barley alongside oatmeal is what marks this as English. Cooked barley gives a chewy, almost nutty bite that distinguishes the texture from the smoother oat-only variants. Beef suet grated into the mixture provides the rich fat that makes black pudding cook to a crisp golden crust when fried.
The dried mint is the surprising signature flavor. Two teaspoons of crumbled dried mint give the entire pudding a subtle herbal lift that you can’t quite identify but immediately recognize as different from other regional blood puddings.
Do not overheat the milk. The temperature must stay at or below blood temperature, around 98F (37C). Hotter milk will cook the blood proteins prematurely and ruin the structure. Soak the bread cubes in the warm milk first, then add to the cool pig’s blood for proper integration.
Pro Tips
- Pearl barley needs cooking before adding to the mixture. It won’t soften enough during the bake.
- Don’t fill the roasting pans more than ¾ full. The pudding rises slightly during baking.
- Cool completely before slicing. Warm pudding tears under the knife.
- Fry slices in bacon fat for the most authentic flavor and the deepest crust.
Variations
- Serve traditional English style with fried apples, mashed potatoes, and onion gravy for supper.
- Serve with bacon, eggs, and grilled tomato for a full English breakfast.
- Crumble cooked pudding over a frisee salad with a poached egg for a modern bistro starter.
Ingredients
Directions
Put the bread cubes to soak in the milk in a warm oven.
Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it.
Stir in the cooked barley.
Grate the beef suet into the mixture and stir it up with the oatmeal.
Season with the salt, pepper and mint.
Have ready 2 or three large roasting pans.
Divide the mixture between them ~- they should not be more than ¾ full.
Bake in a moderate oven -- 350℉ (180℃) ~- for about an hour or until the pudding is well cooked through.
This makes a beautifully light pudding which will keep well in a cold larder.
Cut into squared and fry until heated through and the outside is crisp, in bacon fat or butter.
Delicious for breakfast, or for supper with fried apples and mashed potato.
Comments
I used goats blood, bacon instead of suet, and just rolled oats. used what I had and turned out great.