Blood Pudding

Photo: flickr user ctoverdrive

Ingredients

1 quart pig's blood

1/2 pound suet

Salt and pepper, to taste

1 quart milk

Rise the barley

Place the barley in a saucepan with 4 cups of water and bring it to a boil

Turn the heat to a low simmer, cover and cook for 35-40 minutes, until the barley is thoroughly cooked.

Discard the water and reserve the barley

Place the rest of the ingredients in a large bowl, add the barley and stir to combine.

Pour the mixture into a pot and bring it to a boil.

Divide the mixture into desired ramekins.

Chill the ramekins in the fridge until the custard is thoroughly set.

8.0 to 12

Friday, December 4, 2009 - 2:55am