Black and White Pudding
By: Helen Pitlick
Published: Tuesday, March 16, 2010 - 11:25am

Ingredients




1 pint quarter  fresh pig's blood
8 ounces bread cut into cubes
1 pint quarter  of skimmed milk
1 pound cooked barley
1 pound fresh beef suet
8 ounces fine oatmeal
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried mint

Preparation

1 Soak the bread cubes in the milk in a warm oven. Do not heat the milk higher than the temperature of the blood. 2 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 add the oatmeal. Season with salt, pepper and mint. 3 Divide the mixture between two or three large roasting pans; pans shouldn't be more than three-quarters full. Bake in a 350*F oven for about an hour or until the pudding is well cooked through. 4 Cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.

About


A traditional Irish breakfast item.