A fresh blood black pudding recipe is quite simply a tradition. Sadly over 99% of all black puddings made in the UK today are made using powdered pigs blood and much of this powdered blood isn’t British. Take a look at how black pudding is marketed today, it’s all about a secret long standing family black pudding recipe and not about the basic raw ingredient.
I was determined to make it the way it used to be made and preserve the traditional craft of making Lancashire black pudding with fresh pigs blood.
Most manufacturers guard their recipes with their lives, mine is no big secret. Here’s my list of ingredients for a small batch:-
In a large heavy bottomed pan fry the onions and guanciale in the melted flare fat for a couple of minutes until the onion is translucent, throw in the dry soy protein and then blitz in a blender of mincer. Return the mix to the pan and add the seasonings and back fat.
Take the pan off the heat and add the fresh pigs blood through a sieve (this just filters out any congealed blood), return the pan to the heat and stir continuously until the temperature of the mix reaches 70°C (158°F). At this point your mix is still a liquid but sufficiently viscous that the added ingredients won't sediment whilst you finish off the cooking.
Pour (or ladle) the mix into a terrine and then finish cooking the terrine in a water bath until firm.
If you want to go the “full monty” on this one you should pour the mix into ox runners, tie off and cook in water at 80°C (176°F) for 30 minutes but frankly we recommend the terrine method then you just cut off a slice (admittedly it’s not a round slice) and pop it in the breakfast pan with your air dried bacon and gluten free sausage.
Check out our grilled black pudding page for ideas how to cook and present a slice.
Special thanks to Marc Frederic for his inspiration and help to make my own recipe.