Black Pudding

The Proof is in the Pudding

Hello and welcome to my blog. London’s Robert Whittie here to talk about my abiding passion for cooking. I’ve sold my online casino business to the European BGO Casino, so I now have time to dedicate to the purest of my passions, puddings. Passion is sometimes borne of education, and traditional English puddings have an ancient history. Many foods go back as far as medieval times, with Romans in the Dark Ages using ingredients the English feel are exclusively theirs.

Black Pudding goes back to approximately 1000 BCE. Poor families used every part of an animal usually slaughtered in the autumn for use in winter. The blood was drained and set aside for use in puddings. The intestine of the animal was cleaned and saved for stuffing, while the blood was mixed with spices and thickeners to put into the intestine. It was then tied off and boiled. Times change, however, so Black Pudding is made in loaf pans today. Here’s how:

You’ll need:

    • 4 cups fresh pig’s blood
    • 2 1/2 tsp salt
    • 1 1/2 cups steel-cut oatmeal
    • 2 cups finely diced lard
    • 1 large yellow onion, chopped fine
    • 1 cup milk
    • 1 1/2 tsp ground black pepper
    • 1 tsp ground allspice

To prepare:

Preheat the oven to 325. Grease two glass loaf pans (chemicals in metal loaf pans react unappetisingly with the blood). One teaspoon of salt should be mixed with the blood.

Prepare the oatmeal. Cook it approximately 15 minutes or until the oatmeal is just cooked but not soft.

Seive the blood into a bowl. Mix in remaining ingredients. Mix in oatmeal. Place mixture in loaf pans, cover with tin foil and bake for one hour. Pudding can be frozen or kept in the refrigerator for one week. Fry one-inch slices to serve for a meal.

Yorkshire Pudding is for All of England!