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Blood Pudding

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  • 1 litre fresh pig’s blood

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

  • 150 grams rolled oats (not instant)

  • 300 grams 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 and grease a 40cm long baking tin.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Remove from the oven and cool to room temperature.

  • 5.

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

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