Black Pudding?

Question

We are living in Sisaket/Thailand and have many Friends from U.K.
We would like to surprise them with some typicall british Food i.e. Black Pudding,
How to make it

Answer 1

i live in northern ireland and we eat black or white pudding heres the recipes for both ENJOY



Ingredients:
1 quarter pint of fresh pig's blood
8 oz. bread cut into cubes
1 quarter pint of skimmed milk
1 lb. cooked barley
1 lb. fresh beef suet
8 oz. of fine oatmeal
1 tsp. salt
2 tsps. ground black pepper
2 tsp. dried mint


Directions:
Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temoerature. 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 salt and pepper and mint.
Have ready two or three large roasting pans. Divide the mixture between them, they shouldn't be more than three-quarters full. Bake in a moderate oven (350*F. 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 cupboard or fridge.
Cut into squares and fry until heated through and the outside is crisp, in bacon fat or butter.


Serves Six It is normally fried and is an essential part of a traditional Irish breakfast. Or-- for supper with fried apples and mashed potatoes.
WHITE PUDDING- White pudding is a variety made without blood, but using minced liver instead..

Answer 2

I would suggest really that you contact your friends and without spoiling the suprise just ask them to bring you some over, real British black pudding is an art form therefore to make it yourself to taste exactly like what we have here in Britain I promise will be a major challenge. Do a traditional full English breakfast for them with the black pudding cut into about 1" rounds and fry it, don't grill it as it will go very dry....Hope you have a good time.

Answer 3

I hope this recipe helps; you will have to convert the metric. Good luck on your recipe and I hope your British friends are surprised with the concoction.

Making black pudding

It goes without saying that to make black pudding you need blood. This is not for the faint hearted and under current regulations is difficult. Of course, if you have your own pigs the abattoir will allow you to collect the blood together with the rest of the pig.

Those of us who do not live the River Cottage dream will have more problems. You may find a butcher who makes his own puddings and is prepared to sell you some. Abattoirs used to be happy to sell a bucket of blood for a few pounds (very good for tomatoes apparently) but are now most seem unable to do this.

The alternative is to buy dried blood and re-hydrate this with water. Trade supplies such as Scobies Direct (link to http://www.scobiesdirect.com/ ) can supply this.

Assuming you have the blood a basic recipe is.

Ingredients:

2 litres blood
Casings, beef runners of large hog casings (optional)
3 onions, finely chopped
1 kg of suet or diced pork fat (back fat or bacon fat)
500ml double cream
500g oatmeal, (soaked overnight in water)
500g barley, boiled in water for 30 minutes
2 teaspoons salt
1 teaspoon mixed herbs or ground coriander
1 teaspoon black pepper or cayenne pepper
1 teaspoon ground mace

Method

Soften the onions in a quarter of the fat, make sure that they do not colour. Add the rest of the fat and leave to slowly sweat for 10 minutes
Add the oatmeal and cream and cook for a few minutes
Add the rest of the ingredients and stir over a gentle heat for 5 minutes
If you are using skins, these can now be filled and sealed with two knots. The puddings can then be poached in barely simmering water for 5 – 10 minutes. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them). Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out. They can then be drained and kept in a fridge for 1 – 2 weeks

An easier method is to bake the pudding in an ovenproof tin, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 – 2 hours. Make sure that the mixture has started to thicken and coat your stirring spoon before pouring into the tin and stir well first (this should ensure that the ingredients are evenly mixed). You can then cut slices and fry or bake

Answer 4

BLACK PUDDING
Ingredients:
1 quart pig's blood
1 quart milk
three quarters pound bread crumbs
1 cup cooked barley
a half pound suet
1 cup dry oatmeal
salt and pepper to taste
1 ounce powdered mint
Method:

Mix all ingredients together in a bowl, pour into a large pan and bring to the boil. Pour into a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried. This goes well with a traditional fry up.

Fry up. Fried Eggs Bacon Sausage Fried Bread Black Pudding. Beans or Tomatoes.


Mmmmm!!!

Answer 5

Oooooo. Blood pudding. Interesting surprise. I think it's made from like sheep's liver and blood or something nasty like that.