Holly's Homestead — Recipe
Black Pudding
A traditional blood sausage loaf with oats and onion, baked in a tin
DIFFICULTY Hard
COURSE Main
CUISINE British
COURSE Main
CUISINE British
Estimated nutrition per serve: 295 kcal · 11g protein · 12g carbohydrate · 23g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Stir the salt into the fresh blood straight away, then strain it through a fine sieve to remove clots. Keep it cold and use it within a day.
- Soak the oats in the warm milk for 30 minutes. Preheat the oven to 160C and grease and line a 1 kg loaf tin with baking paper.
- Gently cook the onions in a spoon of the pork fat for 8 minutes until soft. Cool slightly.
- Mix the blood, soaked oats, onions, remaining fat, salt, pepper, allspice, nutmeg and thyme thoroughly.
- Pour into the tin, cover tightly with foil and place in a roasting tray of hot water that comes halfway up the tin.
- Bake for 75-90 minutes until firm and the centre reaches 75C on a thermometer. Cool completely in the tin, then slice and fry in a little oil until crisp.
03Notes & substitutions
- Fresh blood must come from a butcher or farmer who slaughters for human consumption and should be kept cold and used within 24 hours.
- Pig blood is traditional; beef blood also works, with a slightly stronger flavour.
- Pinhead oatmeal gives the traditional texture; rolled oats are softer.
- Slice and freeze portions for the best texture.
- Serve fried with eggs, bacon and beans for a full breakfast.
04Common mistakes
- Using blood that is not fresh — it spoils quickly; keep it cold and use it on the day.
- Not reaching 75C — check the centre with a thermometer to be sure it is cooked through.
- Skipping the salt in the blood — it helps prevent clotting and seasons the loaf.
- Using too much liquid — the pudding will not set; the oats should absorb the milk.
05Storage & leftovers
Fridge
Up to 5 days, wrapped.
Freezer
Slices freeze well for up to 3 months. Fry from frozen.
Cooking
Always fry slices until hot through and crisp at the edges.
More About This Recipe
07Troubleshooting
- Pudding is crumbly. It needs more fat or more blood; make sure it has set before slicing.
- Pudding is bland. Use more salt and pepper next time; fry slices to concentrate the flavour.
- Texture is too soft. It was undercooked or the oats were too fine.
- Pudding tastes metallic. The blood was not fresh or was under-seasoned.
Frequently Asked Questions
Where do I get fresh blood?
From a butcher, farmer or abattoir that processes animals for human consumption; ask in advance.
Do I need casings?
No - baking it as a loaf avoids them.
Is it safe?
Yes, when the blood is fresh and handled hygienically, and the pudding is cooked to 75C in the centre.
Can I make a smaller batch?
Yes - halve the recipe and use a smaller loaf tin.