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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 1 1/4 quart Fresh pig's blood
- 8 7/8 ounce Bread cut into cubes
- 1 1/4 quart Skim lowfat milk
- 1 lb Cooked barley
- 1 lb Fresh beef suet
- 8 ounce Fine oatmeal
- 1 tsp Salt
- 2 tsp Grnd black pepper
- 2 tsp Dry and crumbled mint
Method
- Put the bread cubes to soak in the lowfat milk in a hot oven.
- Don't heat the lowfat milk beyond blood temperature!
- Have the blood ready in a large bowl, and pour the hot lowfat milk and bread into it.
- Stir in the cooked barley.
- Grate the beef suet into the mix and stir it up with the oatmeal.
- Season with the salt, pepper and mint.
- Have ready 2 or possibly three large roasting pans.
- Divide the mix between them - they shouldn't be more than 3/4 full.
- Bake in a moderate oven - 350 F - for about an hour or possibly till the pudding is well cooked through.
- This makes a beautifully light pudding that will keep well in a cool larder.
- Cut into squared and fry until heated through and the outside is crisp, in bacon fat or possibly butter.
- Delicious for breakfast, or possibly for supper with fried apples and mashed potato.
