I'm Looking for a good black pudding recipe?

[Michael Alexander]

It's been a while, does anyone have a good Scottish black pudding recipe.... not the german Blutwurst with the big lumps of fat in it, but rather the Scottish one?

I'm also looking for the recipe for square slice

[Bertie Horak]

Looks like burnt patties and bully beef to me! 

[SandyB]

I remember  black pudding  .. My auntie Jean Laughlin used to make it  .. also  she made a stunning brawn .. lightly fried black pudding ...nice ...

[Cherry (Alcock)]

 Erk yucky stuff! Do like brawn though my mom makes the bestest!

[Chris Macpherson]

im looking for easy recipe for a crustless milktart, i used to have one but its lost. also want a banana loaf or cake please, the picknpay ones taste yuck.

[Rhona]

I have a banana-bread recepi.......will source it and post it over the weekend

[georgswa (Georg Ruf) (RIP)]

It's been a while, does anyone have a good Scottish black pudding recipe.... not the german Blutwurst with the big lumps of fat in it, but rather the Scottish one?

I'm also looking for the recipe for square slice

Mike, i also dont like the one with the big lumps of fat.
There is one made in Palatine ( Pfalz )search for that

Pfälzer Blutwurst und Leberwurst, the best !!!!!

[toonfandangl]

I do enjoy a bit of black pudding.....................


Scottish Cooking, Black Pudding
These blood puddings are traditional to all Celtic countries, and are one of the earliest prepared foods known to man. Pig's, lamb's and goose blood can also be used.

Ingredients:
4 cups blood
1 tablespoon salt
1 1/4 cups milk
3 medium onions, chopped
12 ozs shredded suet
2 ozs oatmeal
pinch nutmeg
half teaspoon mixed herbs
half teaspoon cayenne pepper
Preparation:
Let the blood run into deep pan, and when cold add the salt.
Add the other ingredients, seasoning well, and either put into prepared skins or into a large ovenproof dish, or basin. This can then either be baked, the tin standing in another tin half filled with water, covered and baked at 300 deg F, or gas mark 2 for around one hour 30 minutes, or covered and steamed for the same length of time.
It is left to go cold, then sliced and fried up with eggs, bacon, sausages etc..