📝 About This Recipe
A cornerstone of the Full Irish Breakfast, this homemade black pudding is a rich, savory delicacy steeped in Celtic tradition. Combining the earthy depth of fresh pig's blood with nutty steel-cut oats, pearl barley, and a fragrant blend of warming spices, this recipe yields a texture that is both hearty and meltingly tender. Perfect for a festive Saint Patrick's Day brunch, it offers a true taste of the Emerald Isle that far surpasses any store-bought alternative.
🥗 Ingredients
The Grains
- 1.5 cups Steel-cut oats (Pinhead oatmeal) (provides the essential nutty texture)
- 1/2 cup Pearl barley (pre-soaked for 2 hours)
- 3 cups Beef stock (low sodium, to simmer the grains)
The Base
- 1 quart Fresh pig's blood (strained to remove any clots)
- 12 ounces Beef suet (finely shredded or minced)
- 1 large Yellow onion (very finely diced)
- 1 cup Whole milk (at room temperature)
Seasoning & Spices
- 1 tablespoon Sea salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Ground cloves
- 1 teaspoon Dried marjoram (rubbed between palms)
- 1/2 teaspoon Ground mace
👨🍳 Instructions
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1
In a medium saucepan, bring the beef stock to a boil. Add the steel-cut oats and pearl barley, reduce heat to low, and simmer for 20 minutes until the grains are tender but still have a slight bite. Drain any excess liquid and set aside to cool.
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2
Preheat your oven to 325°F (160°C). Grease two large loaf pans thoroughly with butter or lard, or line them with parchment paper for easy removal.
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3
In a large mixing bowl, combine the finely shredded beef suet and the diced onions. The suet is crucial for the moisture and traditional mouthfeel of the pudding.
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4
Add the cooked oats and barley to the suet mixture, stirring well to ensure the grains are evenly distributed.
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5
Slowly pour the strained pig's blood into the bowl while stirring constantly. The mixture will be quite liquid at this stage; do not be alarmed.
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6
Whisk in the whole milk. This lightens the color slightly and adds a creamy richness to the final texture.
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7
Add the salt, black pepper, allspice, cloves, mace, and marjoram. Stir vigorously for 2-3 minutes to ensure the spices are fully incorporated and haven't clumped.
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8
Divide the mixture evenly between the prepared loaf pans. The liquid should come up to about 1 inch from the top of the pan.
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9
Cover the pans tightly with a double layer of aluminum foil to prevent a skin from forming and to keep the moisture locked in.
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10
Place the loaf pans in a large roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the loaf pans (a bain-marie).
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11
Bake in the center of the oven for 1 hour and 30 minutes. The pudding is done when it feels firm to the touch in the center.
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12
Remove from the oven and the water bath. Let the pudding cool completely in the pans. For the best results, refrigerate overnight to allow the flavors to mature and the texture to set firmly.
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13
To serve, unmold the pudding and slice into 1/2-inch thick rounds. Fry the slices in a hot pan with a little butter for 2-3 minutes per side until crisp on the edges.
💡 Chef's Tips
If you cannot find fresh blood, many specialty butchers sell dried blood powder which can be reconstituted with water. Ensure your suet is very finely minced; large chunks will create greasy pockets rather than a uniform texture. Always taste-test your seasoning by frying a tiny spoonful of the raw mixture before baking (if safe) or after 15 minutes of cooking. For a smoother pudding, you can pulse half of the cooked oats in a food processor before adding them to the mix. Leftover pudding freezes beautifully; slice it before freezing so you can grab individual portions for breakfast.
🍽️ Serving Suggestions
Serve as part of a Full Irish Breakfast with fried eggs, back bacon, and soda bread. Top a thick slice of fried black pudding with a seared sea scallop for a gourmet appetizer. Crumble crispy fried black pudding over a warm potato and apple salad. Pair with a pint of dry Irish stout or a glass of crisp hard cider to cut through the richness. Serve alongside a dollop of spicy apple chutney or brown sauce.