Try this savoury black pudding recipe by Paul West from River Cottage Australia.
Preheat your oven to 175C and grease a 40cm long baking tin.
Mix all ingredients except the blood in a large bowl – ensure its mixed well. In a separate bowl whisk the blood briefly, then pour it over the mix through a fine sieve. Fold the blood in.
Pour the mixture into the baking tin making sure all the solids are evenly distributed. Bake for 45 mins. The blood slice is done when a skewer comes out clean (as it would with a cake). If its not done after 45 mins, put it back in the oven and keep testing it every 5 mins.
Remove from the oven and cool to room temperature.
To serve, cut into rectangles and fry until slightly crispy and warmed through.
Nutritional analysis per serving (60 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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