1 litre blood (dried)
2 onions diced
500g suet
250ml double cream
250g oatmeal, soaked over night in water
250g Pearl barley, boiled for 3mins
1tsp Coriander
1tsp Mace
1tsp Pepper
2tsp Salt
Found and tried this recipe for black pudding but I can't seem to get the texture right, they always come out a bit squidgy and too runny, so much so that it runs out if the stuffer slowly, but still, not really what I was expecting. Is the stuffing supposed to be done whilst the mixture still hot? Or should I be letting it cool first? I always seem to end up with fat (suet) everywhere afterwards. Anyone got any tips on where I'm going wrong? I'm poaching them for 10-15 minutes in 40/43 beef runners so they aren't that thick for black pudds.