Black Pudding From Scratch (English)

• 1 1/4 quarts pigs' blood fresh
• 878 ounces bread cut into cubes
• 1 1/4 quarts milk, skim
• 1 pound pearl barley cooked
• 1 pound suet beef
• 8 ounces oatmeal fine
• 1 teaspoon salt
• 2 teaspoons black pepper ground
• 2 teaspoons mint leaves dried and crumbled

1. Put the bread cubes to soak in the milk in a warm oven.
2. Do not heat the milk beyond blood temperature!
3. Have the blood ready in a large bowl, and pour the warm milk and bread into it.
4. Stir in the cooked barley.
5. Grate the beef suet into the mixture and stir it up with the oatmeal.
6. Season with the salt, pepper and mint.
7. Have ready 2 or three large roasting pans.
8. Divide the mixture between them ~- they should not be more than 3/4 full.
9. Bake in a moderate oven -- 350F (180C) ~- for about an hour or until the pudding is well cooked through.
10. This makes a beautifully light pudding which will keep well in a cold larder.
11. Cut into squared and fry until heated through and the outside is crisp, in bacon fat or butter.
12. Delicious for breakfast, or for supper with fried apples and mashed potato.

bread, milk, barley cooked, suet beef, salt, black pepper, mint

Taken from recipeland.com/recipe/v/black-pudding-from-scratch-engl-5382 (may not work)