Homemade Black Pudding Loaf with Pinhead Oats

What you need

• 500 ml (2 cups) fresh pork blood
• 300 g (10 1/2 oz) pinhead oatmeal, also sold as steel-cut oats
• 500 g (1 lb 2 oz) pork fatback, cut into 5 mm (1/4 in) dice
• 1 large onion, finely chopped
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 30 g (2 tbsp) butter, for the tin and for frying

Method

Restated from the original video

1. 1

   Pour the blood through a fine sieve into a large bowl to catch any clots.

2. 2

   Stir the oatmeal into the blood until evenly mixed.

3. 3

   Put the fatback and onion in a frying pan over medium heat. Cook, stirring, until the onion is soft and see-through and the fat has started to melt and colour, 10-12 min.

4. 4

   Scrape the onion and fatback into the bowl, then add the salt, pepper, allspice and nutmeg. Mix well.

5. 5

   Butter a large loaf tin and pour in the mixture. Cover the top tightly with foil.

6. 6

   Set a rack in a large pot, stand the tin on it and pour in hot water to reach halfway up the sides of the tin.

7. 7

   Heat until the water boils, turn it down to a gentle simmer, cover the pot and steam for about 3 hours, topping up with boiling water as needed. The pudding is done when firm right through and a thermometer in the middle reads at least 71 °C (160 °F).

8. 8

   Lift out the tin and leave the pudding to cool completely, then turn it out.

9. 9

   Cut into slices about 1.5 cm (5/8 in) thick.

10. 10

    Fry the slices in a little butter over medium heat until crisp outside and hot through, 2-3 min per side. Serve hot.

Imported from howtomakerecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.