For the enthusiastic home cook there is often nothing more satisfying than making your own Black Pudding…
Scott Rea, an award-winning butcher with over 30 years experience and host of of the ever popular Butchery & Cooking channel The Scott Rea Project, shares his expertise in showing us how to prepare your own Homemade Black Pudding.
* If you are attempting the recipe for the first time it is advisable to stick with the suggested seasoning. However, if you are comfortable using spices you may want to create your own blend to suit personal preference.
** The biggest issue with making your own black pudding is sourcing the animal blood. The easiest way is to buy dried blood powder from a reputable supplier e.g. Weschenfelder (who also supply casings) – you simply hydrate the powder using water.
The supply of fresh blood in the UK is highly regulated and it is not always readily available. Our suggestion is to contact your local abattoir for supply options and further information. The use of fresh blood results in a creamier texture to your Black Pudding and it is worth the effort to acquire as your raw ingredient.
Other Scott Rea ‘Masterclass’ videos you may find of interest:
BlackPudding.Club Recipes for creating dishes with your homemade Black Pudding.
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