Black 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.
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.
Making 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
- 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
- Add the marjoram, spices, blood and polenta and stir on a low heat until the blood starts to thicken
- 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
- Stir the back fat through. The mixture should be thick enough to suspend the fat, rather than it sinking to the bottom
- Decant into the bread tin and cover with tin foil.
- 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.
- 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.
- Remove from the dish and allow to cool. It keeps pretty well in the fridge.
- 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.