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.


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 finely 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 2-4

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

  1. Pingback: Rationing Challenge – Day 2 |

  2. Hi, this sounds a lot like a version of a Scottish favourite called Skirlie also known as “Mealie Pudding” in some parts of Scotland, where it’s steamed in a greased basin for one hour before being turned out. Teaspoonful’s are often rolled into balls & either poached in boiling soup as dumplings or baked with a roast in the oven. Skirlie accompanies meats, game birds, cod with mustard sauce, soups or on it’s own with mashed potatoes & gravy. It’s nutty texture makes a delicious stuffing for poultry, mutton or any meat roast.
    2 cups medium oatmeal
    2 cups medium onions, finely chopped
    4 oz grated suet or 4 tbl good dripping or 4 tbl oil
    Salt & freshly ground pepper to taste
    Toast oatmeal in a dry pan till just coloured then pour onto a cold plate to cool. Using the same pan, fry the onions in the fat or oil till golden then return the oats & mix well. Cook as above.

  3. I was a little apprehensive about making this but was very pleasantly surprised it was delicious, had some for breakfast with a couple of Irish potato pancakes (recipe 138) & an egg

    • I know- same here. It was way better than I expected it to be! They did come up with some fairly good alternatives during the war! May not have tasted the same but was nevertheless tasty! xx

  4. Pingback: Mock Brains – Recipe No. 191 – The 1940's Experiment

  5. Your vegetarian blood pudding is great! On a whim I put aside about a third and added a very small amount of a finely crushed iron tablet to see if it would more closely resemble traditional pudding. It did! I probably won’t add it unless serving it to a resistant meat eater though. Thanks!

  6. Reblogged this on The 1940's Experiment and commented:

    Good evening! I am reposting this authentic WW2 recipe for “Mock Black pudding” that I recreated 5 years ago as I made a video recipe of this dish which I’ve added to the page. It was just as delicious this time around, even more so actually!

    C xxx

  7. Pink salt will help your blood pressure a lot…I know it’s not common in WWII but with high blood pressure, you need to modify it. Pink salt doesn’t spike your blood pressure and you use it in the same amounts as nasty table salt

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