Best Black Pudding Recipes

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

BLACK RICE PUDDING

Steps:

• Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
• Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

THAI STICKY BLACK RICE PUDDING

Steps:

• Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
• Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
• Remove from heat and allow mixture to cool. Stir and serve.

BLACK PUDDING - BLOOD SAUSAGE

Steps:

• Pre-heat oven to 160°C/300°F/Gas Mark 2.
• Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
• Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
• Rinse under cool running water.
• To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
• If you spot any holes in the casing at this time, discard or cut the damaged bit off.
• Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
• Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
• Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
• Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
• Bake for 1½ hours.
• Allow to cool.
• Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.

THAI BLACK RICE PUDDING

Steps:

• Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
• Do this repeatedly until the water is clear and clean, indicating the rice is clean.
• Pick out any odd grains.
• In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
• Stir well and reduce heat to low.
• Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
• Stir in the coconut milk and serve immediately as a hot dish.
• Or chill and serve cold.

PORK WITH BLACK PUDDING & ROASTED RHUBARB

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
• Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
• Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
• Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
• Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.

BLACK RICE PUDDING

Steps:

• Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.

BLACK FOREST PANETTONE PUDDING

Steps:

• Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground., In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.,

BLACK FOREST PUDDING

Steps:

• Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
• Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
• Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
• Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
• Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
• To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.

TASHI'S FAVORITE BLACK RICE PUDDING

Steps:

• Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
• Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
• Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
• Serve warm or at room temperature, in small bowls, with your choice of topping.
• Note:
• If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.

BLACK PUDDING - BLOOD SAUSAGE (NO CASINGS)

Steps:

• Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
• Have the blood ready in a large bowl, and pour the warm milk and bread into it.
• Stir in the cooked barley.
• Grate the beef suet into the mixture and stir it up with the oatmeal.
• Season with the salt, pepper and mint.
• Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
• Bake at 350F for about an hour or until the pudding is well cooked through.
• Keep in the refrigerator.
• When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.

BLACK PUDDING POTATO CAKES WITH FRIED EGGS & TOMATO CHUTNEY

Steps:

• Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool.
• Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.
• Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.

BLACK CHERRY -BREAD PUDDING

Steps:

• 1. Butter a 8x8 oven proof dish. Spread tore bread in. In a bowl whisk together sugar, spices, and salt . remove 1 tablespoon sprinkle 1/2 of the tablespoon on cherries and almonds stir in almond extract.
• 2. Save the other 1/2 tablespoon of sugar mixture for top of pudding.
• 3. In medium bowl beat eggs with the cup of sugar + spice mixture, beat 2 minutes , beat in vanilla extract and half and half .
• 4. Pour over bread in buttered 8x8 dish, Sprinkle cherries with almonds over evenly PRESS DOWN INTO MILK WITH THE BACK OF A SPOON making sure milk covers all.
• 5. Let bread soak 25 minutes until bread absorbs milk, in refrigerator . PREHEAT OVEN TO 325 DEGREES
• 6. Pinch Pieces of butter DROP EVENLY over bread Sprinkle Saved 1/2 Tablespoon Sugar over top.
• 7. Place the 8x8 dish into larger dish or pan [ I used a 9x13 one ] SLOWLY pour hot tap water half way up larger dish ,DON'T GET ANY WATER INTO BREAD .
• 8. BAKE: 50 MINUTES SERVE HOT OR COLD WITH POWDERED SUGAR, EITHER WAY IS VERY GOOD.

BLACK FOREST RICE PUDDING

Steps:

• If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
• Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
• Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
• Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
• You may need to leave the lid slightly ajar at first to prevent it from boiling over.
• Stir in vanilla and chopped cherries.
• Heat through and serve warm or chill and serve cold.
• Garnish with leftover cherries, if desired.

BLACK FOREST PUDDING CAKE

Steps:

• For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
• For the pudding: Mix together the pudding and whipped topping in a small bowl.
• For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

THAI BLACK RICE PUDDING

Steps:

• Rinse the rice in a sieve under cold running water.
• Place rice in a bowl and add enoough cold water to cover the rice at least 1 inch.
• Let rice stand overnight or at least 8 hours. (Don't skip this step!).
• Drain rice.
• In a heavy saucepan, combine the rice and the 4 cups water. Cover pan and bring to a boil. Lower heat and maintain a gentle simmer until all the liquid is absorbed and rice is tender but not mushy. This takes 1 1/2 to 1 3/4 hours. The texture of the pudding should be very thick but still spoonable. Toward the end of cooking, be sure to stir occasionally to prevent any scorching or sticking. If the rice looks as though it is too dry, add a little more water.
• Remove from the pot and stir in the sugar and salt. Let cool slightly. Then add the lime juice.
• For Coconut sauce:.
• In medium saucepan,combine the coconut milk and salt. Simmer, stirring until the liquid has thickened slightly, 15-20 minutes.
• Pour into a small bowl and let cool.
• To serve, spoon rice pudding into individual bowls. Spoon coconut sauce over each serving and let each person stir it into the rice as they eat. Can be eaten cold but warm is best.

BLACK RICE PUDDING

Steps:

• If you don't have a pressure cooker, soak the rice for 24 hours before cooking.
• Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved.
• Break up the cinnamon, crush the cardamom and cloves with a mortar and pestle. Place the spices in a piece of gauze or muslin and form a bag by closing it with a piece of cotton.
• Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes.
• When the pressure has come down, open the pot and stir any sedimented rice into suspension and then allow to simmer for about 15 minutes without a lid and with regular stirring on a low flame. This will form a syrup.
• While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released.
• Mix well and serve or use a measuring jug to transfer the rice to storage containers.
• Simmering method: Note the level of the water in the pot after you have dissolved the sugar and added the spice bag. You will probably need to simmer for at least 90 minutes so occasionally top up the water and stir well.
• Serve hot with a topping of coconut cream.

BLACK RICE PUDDING

Steps:

• Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups. Strain the thick milk mixture, and discard solids and seasoning ingredients.
• Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil. Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft. If the liquid is used up before the rice is cooked, add more boiling water a little at a time. Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
• Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste. Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly. Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
• Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.

BLACK SESAME PUDDING

Steps:

• Stir water and gelatin together in a bowl until gelatin dissolves.
• Combine milk, sugar, and black sesame paste in a saucepan over medium heat; cook and stir until sugar melts, 2 to 4 minutes. Stir gelatin mixture into milk mixture; cook and stir pudding for 1 to 2 minutes. Remove from heat.
• Chill pudding in the saucepan at room temperature for 5 minutes. Pour pudding into small bowls and refrigerate until chilled and set, about 2 hours.

EASY AND QUICK BLACK FOREST PUDDING

Steps:

• Divide the cherry pie filling amongst four glasses.
• Make the chocolate pudding according to instructions, using the milk.
• Divide it amongst the four glasses.
• Top with swirled whipped cream.
• Toppings:.
• flaked chocolate and/or fresh cherries.