Love Blood Pudding? This traditional version by Paul West from River Cottage Australia is a must!
Preheat your oven to 175C.
Grease a 40cm-long baking tin.
Mix all ingredients - except the blood - in a large bowl, ensuring it's mixed well.
In a separate bowl whisk the blood briefly, then pour it over the rice mixture through a fine sieve. Fold in the blood.
Pour the mixture into the baking tin making sure all the solids are evenly distributed. Bake for 45 mins.
The blood pudding is done when a skewer comes out clean (as it would with a cake). If it's not done, 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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