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blood cake with eggsBlack pudding, or blood cake. The difference is in the skin. However the filling is basically the same. It’s always been a treat to buy and have on a Sunday morning with a fry up with making it deemed a little scary. However, after receiving the St. John cookery book for Christmas the dream suddenly became a reality.blood

Getting the blood is the hardest part, (Send me a message if you want some and I’ll point you in the right direction.) however having a strong stomach helps.

bloodMaking the cake is relatively simple, here’s the recipe:

You will need (feeds 8 hungry fellows):

  • 1 large onion peeled and finely chopped
  • 6 cloves of garlic, finely chopped
  • A dollop of duck fat (I used beef dripping)
  • Half a bunch of marjoram (pick the leaves off and chop finely)
  • 1/2 tsp mace
  • 1/2 tsp allspice
  • 1 litre of fresh pigs blood
  • 150g Polenta
  • Salt and pepper
  • 250g pork back fat
  • A bread tin lined with cling film


  1. In a pan large enough to contain all of the ingredients, sweat the onion and garlic in the fat until they are clear and soft, but not browned
  2. Add the marjoram, spices, blood and polenta and stir on a low heat until the blood starts to thicken
  3. Once it reaches a runny porridge consistency, it’s time to taste the mixture. This is defiantly not one for the squeamish. Adjust the seasoning
  4. Stir the back fat through. The mixture should be thick enough to suspend the fat, rather than it sinking to the bottom
  5. Decant into the bread tin and cover with tin foil.
  6. Place a tea towel into a deep roasting tin, and pop the bread tin on top. Fill the roasting tin with water, but make sure you don’t go over the rim of the bread tin.
  7. Cook in a low to medium oven (around 160-170) for an hour and a half. Check with a knife that it’s cooked through. It should come out clean.
  8. Remove from the dish and allow to cool. It keeps pretty well in the fridge.
  9. When you want to use the blood pudding, just cut off 1cm slices and fry until heated through. It’s perfect with eggs and bacon for breakfast.


It’s a delicious side – and I have to agree with St. Johns, it’s surprisingly relaxing to make.