Keeping and Storing Black Pudding

[wheels]

Ah, so you know Pudsvil then!

[BriCan]

:lol:

Ah, so you know Pudsvil then!

Isn’t that close to Knotty Ash?? or am I on the wrong end

[Ruby Slippers]

Those black puddings look absolutely gorgeous! How long before you can eat them? Post your address along with the reply and I'll be standing on your doorstep!

[BriCan]

Those black puddings look absolutely gorgeous! How long before you can eat them? Post your address along with the reply and I'll be standing on your doorstep!

I keep this up (on the internet) and the boss will be firering me, came 1/2 our late this morning.

We used to eat them right out of the cooking tank when I was a youngster meny moons ago.

Number 1 O.G. Snorkers
Pudding Lane
across from FryUp corner,
Pudsvil Village.

[BriCan]

That looks an interesting recipe Robert. Is if from a particular area of the Country?

Phil

Sorry, missed this Phil when you push like I do then summit is bound to slip now and then.

Recipe came out of Glasgow University about 1991 via a friend in the Merchant Navy (it's all to do with connections ) Have a Scouting friend who is from Inverness/Dundee way and she says it’s close to what they had as a child. If that helps

Robert

[BriCan]

I'd love to see the photos of the black puddings, too! I love black pudding but I don't think I've ever tasted white pudding. What does it taste like? (If it's anything like haggis - don't tell me! I can't stand haggis! )

To me white puddings is something you like or do not, there is no middle of the road, but again some out there will tell me I am wrong

Because this recipe has the double smoked bacon (I normally use my bacon trim) and the extra white pepper it has a palatable taste that surprise a lot of people, a hidden gem you might say.

I do not know what you have against the lowly haggis; you tell us that you can't stand haggis! ..... did nobody tell you that you should 'sit' and not 'stand' to appreciate it.
One question, do you like pâté – liver sausage?
Out this way I have to tell them that it takes a good Englishman to make a decent haggis.

[Ruby Slippers]

I like liver sausage very much indeed! So, maybe I'll give the white sausage a try next time I see some. Those black puddings look the business - but I don't like them fried! Sliced straight off and on a plate and that'll do for me, thanks! Sitting or standing - you can still stick the haggis right back from whence they came for my money!

[wheels]

It looks a great recipe - far better than the standard Scottish one which just has suet and oats (Mealy Pudding).

I'm playing about with Cornish/Devon ones at the moment.

Phil

[BriCan]

It looks a great recipe - far better than the standard Scottish one which just has suet and oats (Mealy Pudding).

They are all standard Phil, it's a matter of finding one that you like, you have the base from the photos all you need now is the spice combo. What size batch do you make??

I'm playing about with Cornish/Devon ones at the moment.

Hogs pudding is great, if I remember rightly I used to make the Cornish one for one of my customers (cannot check as my book is at home), hog casings 38/40 or 42/45 but I believe it was the latter.

I rather like hogs pudding, I think it's because it has 'real' meat in it some what like the German blood sausage but without the blood. Which now ponders the thought??? Down south they can 'afford' to put 'real' meat in there puddings and uz poor folks frum way up north cin only afford to use the scraps but then again thet sure do taste grand.

Robert

[wheels]

Robert

Many thanks - just give it me for your batch size (which is?) and I can adapt it. I can weigh to 0.01gm so it's not a problem! I don't have as much to do as you do, so it'll save you time.

The hog's is as you recall: around 42 - 45mm with around 70% meat and has quite a firm texture; firmer than one type of the Irish ones. I have not had the firmer type of Irish one yet.

Phil

[BriCan]

Robert

Many thanks - just give it me for your batch size (which is?) and I can adapt it. I can weigh to 0.01gm so it's not a problem! I don't have as much to do as you do, so it'll save you time.

Time, you got spare time

Oats (rolled) 10lbs
Beef Suet 6lbs
Onions (peeled) 4lbs
Bacon trim (I use dry cured, *double smoked*) 3lbs
Salt 350 gm
White pepper 170 gm
Thyme 25 gm
Marjoram 25 gm
Luke warm water 4Lt + -

** This is what I normally use for the bacon, also goes into my steak & bacon burgers.



Let me know what you think.

Robert

[wheels]

Many thanks Robert.

It may be a while before I make it, but I certainly will.

Phil

[Oddley]

Hi BriCan, just to clarify something. Is the 4 LT of water to cook the puddings in, or do you add it to the pudding mix?

[BriCan]

Hi BriCan, just to clarify something. Is the 4 LT of water to cook the puddings in, or do you add it to the pudding mix?

Add to the mix

Cook in this



Takes about 90Lt

Place oats & suit into container. Add the spices and mix in. Grind in bacon and onions (do together as it will aide the onions going threw.) Mix. Add water, but go easy. I have been doing it for so long I never measure it is all by eye and feel, please remember; I am old school

You need enough water to bind but not saturate (if this makes sense ) some what like making 'dry cement' where you use little water so that it holds when squeezed in the hand but will crumble when poked.

Any more questions ask him over there ------->




HTH

Robert
...... then again what do I know.

[Oddley]

Cheers mate.. :D