River Cottage Australia



Love blood pudding? This delicious slice version by Paul West from River Cottage Australia is a must!


  • 1 litre fresh pig’s blood

  • 150g cooled cooked rice (over cooked is best because it has absorbed as much liquid as it can and will help keep the pudding moist)

  • 150g rolled oats (not instant)

  • 300g pork fat, cut into small cubes

  • 1 small onion, finely diced

  • ½ tsp nutmeg

  • ½ tsp salt

  • A few grinds of black pepper


  • 1.

    Preheat your oven to 175C.  

  • 2.

    Grease a 40cm-long baking tin.

  • 3.

    Mix all ingredients - except the blood - in a large bowl, ensuring it's mixed well.

  • 4.

    In a separate bowl whisk the blood briefly, then pour it over the rice mixture through a fine sieve. Fold in the blood.

  • 5.

    Pour the mixture into the baking tin making sure all the solids are evenly distributed. Bake for 45 mins.

  • 6.

    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.

  • 7.

    Remove from the oven and cool to room temperature.

  • 8.

    To serve, cut into rectangles and fry until slightly crispy and warmed through.

Nutritional information

Nutritional analysis per serving (60 servings)

  • Energy 442kj
  • Fat Total 40g
  • Saturated Fat 14g
  • Protein 15g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 85mg

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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