Blood Pudding
By: Yuna Wu
Published: Friday, December 4, 2009 - 2:55am

Ingredients




1 quart pig's blood
12 ounces bread crumbs
1/2 pound suet
Salt and pepper, to taste
1 quart milk
1 cup cooked barley
1 cup dry rolled oats

Preparation

1 Rise the barley 2 Place the barley in a saucepan with 4 cups of water and bring it to a boil 3 Turn the heat to a low simmer, cover and cook for 35-40 minutes, until the barley is thoroughly cooked. 4 Discard the water and reserve the barley 5 Place the rest of the ingredients in a large bowl, add the barley and stir to combine. 6 Pour the mixture into a pot and bring it to a boil. 7 Divide the mixture into desired ramekins. 8 Chill the ramekins in the fridge until the custard is thoroughly set.