Mock Black Pudding – Recipe No. 167


I’ve been re-creating wartime recipes on and off for 15 years now but had yet to try this recipe out mostly because I hadn’t any faith in what the finished product would taste like. Surely the simple ingredients couldn’t lend themselves to anything that remotely resembled or tasted like black pudding?

The surprising outcome was a dish that was tasty and looked a little like black pudding from a distance (sliced and browned on the outside) and I wouldn’t be ashamed to serve this up on a plate for breakfast. I ate mine today with some roast kohlrabi (which arrived in my Riverford Organic box this week), carrots and sweetcorn.

Enjoy!


Mock Black Pudding unwrapped and sliced, waiting to be fried…

 

Mock Black Pudding

Stew one cup of porridge oats or oatmeal in one pint of meat or vegetable broth (I used 3/4 of a pint)

Add salt, pepper and thyme stirring constantly until very thick. (I also added a teaspoon of marmite and some garlic salt)

Chop up one medium/large onion finely and brown in some butter or margarine. (I also grated in a little bit of beetroot for colour)

After about 10 minutes on low the mixture will become very thick. Remove from heat and give a final stir and set aside to cool down for a while.

Get some greaseproof baking paper and place mixture in the middle making an oblong shape.

Roll the mixture between the greaseproof paper nice and tight until it resembles a large sausage shape and twist the ends.

Place in fridge for a few hours or overnight until cool and firm.

Unroll from paper and slice off what you need.

Fry in a little fat until crisp and browned on the outside.

Serves 4


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4 thoughts on “Mock Black Pudding – Recipe No. 167

  1. Pingback: Rationing Challenge – Day 2 |

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