This is a classic black pudding recipe sent in from John Boulton - a long-time Weschenfelder customer.
This recipe uses bread tins as an alternative to casings to encase your black pudding mixture. As filling black pudding into casings can be a somewhat messy job, this black pudding loaf recipe is a great alternative to casings and produces fantastic results.
Below is the basic recipe to which you can add your own twist on things with various different spices should you wish.
INGREDIENTS
Dried Pigs Blood 200g
Water 1.2kg
Pork back fat 0.45kg
oatmeal (fine) or porridge oats (blitzed) 0.45kg
Pearl barley 0.45kg - soaked overnight
spices (15g salt, 10g pepper, 3g mace, 5g sage, 10g coriander seed, 3g clove).
When making your blood mixture mix water with dried blood at a ratio of 6:1 (i.e. 6 parts water to 1 part dried blood).
METHOD
Note: For smaller mixes reduce the quantities below by proportion.
1. Soak your pearl barley overnight.
2. Line 3 bread tins with baking paper.
3. In a large bowl make up the liquid blood by using a ratio of 6:1 water to dried blood. i.e. 1.2ltr water to 200g dried blood.
4. Cut the Pork back fat into small 1cm pieces.
5. To the liquid blood add the pork back fat, oatmeal or porridge oats, Pearl barley 1lb and all of the spices including salt, pepper, mace, sage, coriander seed and clove. Feel free to add more spices to suit your taste. Mix thoroughly with your hands or a mixing spoon.
6. Add the mix to a pan and simmer for 10 minutes. This will help thicken up your mixture.
7. Pour your mixture into the lined bread tins and cover with foil.
8. Place the filled tins into a water bath at 130°C for 90 mins to 2 hours. If you do not have a water bath put the tins in a deep baking dish and fill it with boiling water about three-quarters of the way up the tin. Place into the oven at 130°C for 90 mins to 2 hours.
9. Leave to cool, then chill really well, preferably overnight in the fridge.
10. Once cold, slice and vac-pac the slices individually and freeze.
11. Your black pudding is now ready. Ideal for frying or re-heating in simmering water (The Lancashire way)! Eat with bread and English mustard.
Weschenfelder Top Tip - Fry a little ball of the black pudding off to check the seasoning before you fill the tins.
To Serve: Serve with English Mustard always.