A 1950`s,Traditional Butchers, Baked, Blackpudding Recipe.

How to make Black Pudding, A 1950`s Recipe....
This is a genuine, old and traditional, Butchers, Black pudding recipe, from the early 1950`s. This is a baked black pudding so it is not filled in to casing, but cooked in loaf tins, which makes it easier to try at home. To purchase dried pigs blood vist Weschenfelder by clicking the link. www.weschenfelder.co.uk/

[@IrlDave71]

This brings back memories of butchering and processing the pigs my uncle raised. My mother and aunts under the watchful eye of my Grandmother made the slabs of blackpuddings similar to this in a woodfired range that were common in old Irish country cottages. The excitement as the first slices of pudding were cut and my initial horror at seeing my uncle eat it as is - till I got a bit. It was a busy evening for the frying pan. Also love the Lost Boys reference.

[@organizedchaos729]

Scott, I love the Lost Boys reference, "Let go Michael you're one of us".

[@paintball130]

Love these traditional butchers recipes, scott. Thank you for posting them

[@SerpentLight213]

I was going through some stuff for the last week and still am, a little bit, but you were one of the people that really helped to cheer me up and brighten my day. Thank you so very much

[@Night_Man333]

Looks amazing. thanks for taking the time to make a video and also sharing the recipe ,

[@joelwuttke5673]

Takes me back to my childhood, we had it fried then topped with plum jam. Very German I know, raised in South Australia.

[@johnstevenson1709]

In South Australia do you use British type black pudding or do you use blutwurst?

[@simoncatt95]

Yum! I love black pudding, and I love your channel - thanks for the great videos!

[@MarcFromNijmegen]

That looks amazing, I crave a great big slab of midnight now. Please do more of these old recipes.

[@stedky]

Swear I could smell it when you held it up to the camera at the end there. Looked so good.

[@rocklover7437]

Lovely Black Pudding and yes Great Movie "Lost Boys" with a superb soundtrack .

[@richardpalliser7495]

A priceless resource, that you keep coming back too, time and time again. Obviously, courtesy of Scott, great passion and skill, top man👍🏻

[@MOOSEDOWNUNDER]

That looked amazing mate. True classic. People are strange, when they are strangers..........

[@Steve-ce1mh]

I love “The Lost Boys” reference thrown in there!

[@asdfasdf7199]

good fuckin movie

[@leethurston4774]

That looks amazing. I loved black pudding when I was in the British isles

[@skauffman74]

That is such a great way to have something utterly delicious, my friend. As always, brilliant work! Take care and thank you for your colorful way of cooking.

[@charlienape6708]

Always digging these vids, the Lost Boys references solidified it. Lol. Thanks for the nice work. Cheers man!

[@rebeccapalmer3343]

I'm about to make this for the second time. Just coming back here to get the measurements again. It was AWESOME! I made it exactly as the recipe. Highly recommended.

[@pflick13]

looks beautiful my friend!

[@dfbess]

Can I substitute the pigs blood with the blood of my enemies?

[@SnowflakeCharles]

Absolutely. Then serve that dish up cold.

[@njsarn]

Just make sure the blood is void of parasites. 😅

[@ecologicaladam7262]

Oh dear... makes my tummy rumble!!

[@carljones7992]

Incredible scott. Thankyou

[@seanbryant2848]

Pure heaven on a plate!

[@Your.Uncle.AngMoh]

Stupendous!

[@dalecroll7871]

you cant beat a saturday lunch time 2 black pud and egg bread rolls brown Sauce absolutely out this world a do not disturb moment

[@alanreader4815]

That looks really nice.

[@andrewmckee9329]

I found this video and I am not sorry, I have not had black pudding for six years as I live in Thailand away from all the big cities,so I had a go at making it and it turned out great thanks Scott

[@ddoyle11]

That looks delicious! The last time I had black pudding was in Yorkshire and it was to die for. Unfortunately you hardly see it over here in the states. Our loss!

[@dnmurphy48]

Looks wonderful... drool

[@Decimal91]

It looks good, really want to try it.

[@theorthodoxredneck1887]

Love it. Good job pard

[@basingstokedave4292]

bubble will go just lovely with this my man..

[@colin910]

First vid I’ve seen. Instantly subscribed. You’ve brought history to life and not afraid to get your hands dirty. Well done. Only thing bad for me was egg just needed topping with the oil to get the snottiness gone. Keep up the awesome work.👍

[@tkcenterline1]

Wow what a great video. I got to make it. I love Kisaka

[@subevideos2532]

great, like to try this...

[@crb2222]

Awesome!

[@Bugoutvehiclesuk]

That looks awesome

[@zw5509]

Great timing! Just thinking about making some Black Pudding - Scottish style and I put it in a casing. Picked up some frozen beef blood from the Asian Market near me. I think I will try this recipe though, it does look good and a wee bit easier too! Nice.

[@Forevertrue]

Keep the art alive Scott. We are counting on you! Ahaaaaaaaaaaaaaaaaaaaaaa!

[@petefroud5308]

Lovely.

[@yazzw]

dude, awesome video...…….have to try that, thanks

[@alisonsanderson1770]

Greetings from the colonies, Nova Scotia calling. That recipe is as old as me so good stuff eh?!! My mouth was watering you make me homesick for the old country! Good job. Keep up the good work. Stay dry and warm peeps. Alison XOXOXOXO

[@craigwailes5085]

I did some black pudding many thanks for reply and your video it was absolutely fantastic never buying shop bought again

[@s.y.g-gamer2589]

thats making my mouth water :) :)

[@chrischristensen5856]

I want to try blood sausage and pudding soo bad. Great short movie. The egg yolk broken. Probably slight metallic taste. Yumm

[@matty6848]

Michael!!! Michael!!! What a brilliant film to go with some brilliant Black pudding that has left me seriously hungry😂😋

[@ellenm9715]

The lost boys reference got me so good!!!

[@derrickstableford8152]

Struggle to get black pudding here, so I tried a polish buckwheat blood sausage. Oh my!!! Outshines the pud. Black pudding you have to cook. I’ve been able to have the buckwheat sausage from the store, slap it in a sarnie with butter and HP. Job done. No cooking whilst the Friday night tv fest is on.

[@421rants]

You're a genius Scott..... You read my mind. I was going to say where's the pork fat. I'm from south Louisiana. Down here we make it with onions and pork fat and that's about it. Thank you so much for sharing, I've never seen seen a recipe that I didn't have to spend 3 or 4 hours stuffing into casings and boiling. Again your a genius. = )

[@playswithknives]

south looziana represent! st. charles parish here. i'd love to take scott on a food tour of the motherland.

[@dutchomatic]

Gulf Texas here. I make something almost identical to this that's Icelandic by origin called lifrarpylsa. It's a baked liver pudding....kind of an Icelandic haggis that you usually do in casings. Puree some raw liver, add some rye flour and onions, pork fat or suet....oat. Bake in loaf pans like this. C'est si bon.... Used Scott's haggis recipe just a few months ago. It's great. Family loves it. Thanks for the vids Scott!

[@alligatormonday6365]

Boudin noir! It's fantastic.

[@stefenney3126]

Quite a few regional recipes for Black pudding around the UK. Here in the north west of England we prefer to season them with Allspice (Jamaican pepper), ground Coriander, clove and white pepper. We also use Pennyroyal as the herb addition - it has a pungent mint flavour and can be substituted with garden mint.

[@paulw6550]

just sprayed coffee over my screen when the song from Lost boys came on. Ah, a child of the 80s.

[@professionalidiots101]

Mate, that looks amazing..... I very nearly ate my phone!! 👍👌

[@archiesuperbot]

Great stuff. I've never used synthetic skins. Either bungs or cake tins like your video. I use small pie dishes for for the small remainders.

[@mrdeafa25]

What was the stuff my mum used to buy from our local butcher in the 1950's? It was in a tub and looked like lard on the top layer with brown jelly on the bottom layer. It made delicious fried bread.

[@sargefaria]

Never had black pudding. Of course ya did a stunning job in preparing it, but honestly......i was completely Sold when you added the Runny on top! Cheers

[@Zpicismrad]

Holy Moly I just realized you have over 300k subscribers!!! Can you believe it? Well deserved, keep it up Scotty!

[@toddstropicals]

Oh wow, yum!!!

[@10karhu]

"You can't have your meat! Until you eat your Pudding!"

[@nicktubby3768]

10karhu - pink Floyd!!!

[@ganicwil]

Nice😃

[@alexnewley5936]

Awesome work mate, always love your videos. Any chance you can chuck in at the end best storage and shelf life’s, some of these recipes seem like they would store well. Regards Alex

[@surinfarmwest6645]

Up here in Isan we collect the blood when we kill a pig (get blocks of chicken blood at the market). Wash out the intestines to make sausages. No chance of suet or pearl barely but we have a lot of rice so will try an Isan version. Great video as always and thank you!

[@christopherhinton6456]

youve made me hungary,scott.

[@matthewbradbury2259]

Looks "bloody" tasty yum yum

[@headshunter]

That looks amazing, I love the stuff. I have a friend who works for the National Blood Transfusion Service, I wonder if it would be possible...................

[@mandrinaneela]

thank you so much, I was gonna ask if there was a way to do this without the casings. Is there a similar white pudding recipe?

[@nigelgregory4777]

Love you're stuff Scott, and I do have your rabbit book, your first recipe was almost perfect, and I would say do it again, in the fifties we still had rationing, blood was ok, beef suet was ok, not rations, we used stale bread to make and bulk up the mix, it was basically a way of making the end of the bread edable and tasting a bit like meat with a few veg, some say they miss the old days, I don't, I can have good quality meat, this is a great dish you cooked, pearl barley was in much better ways in Lancashire, I need to try your recipe, the grandkids will hate it 👍👍👍😂❤

[@6Diego1Diego9]

I can't get over those rings you wear

[@Alan08]

That looks proper handsome dude. Top job 👌🏼

[@PaulEcosse]

Giving Stornoway a run for their money. This looks amazing. So many lesser brands and even butchers now use powdered blood which won't fry properly.

[@robinjones6999]

i do like the Stornaway B/Puding - always bring back a few!

[@timrooney5608]

Lost Boys references were a great touch

[@davidmccartney1017]

I love the parody to lost boys Scott.

[@danielseamons4198]

You're nuts! Looks delicious!

[@davidphillips2259]

Best black pudding I seen in long time mmmmmm

[@jamessawyer6671]

Great video Scott. Quick question I have deer blood regularly available could I use this for making black pudding.

[@-Leatherwood-]

Scott this is the best recipe I have made. Thank you again for the rusk video. Could you tell me what the book title is that this recipe came from? With the way this one came out I'd love to check out what else it has to offer. Cheers

[@paulwooster3590]

That "Lost Boys" reference made me laugh out loud. Like I was taught, a receipe is a guide only you need to use you own judgement to what will work. As following most receipes to the letter will lead to failure. Eyeometer and felt texture brings you success.

[@chrisundery6132]

Yes Sir, you can tempt me!

[@stevebrown2403]

I don't mind more black pudding episodes. I can't find any here in the US.

[@SMichaelDeHart]

That's because in the United States it's called Blood Sausage. And yes, it is available in the states. I've even bought in West Virginia.

[@richardfrank9317]

@@SMichaelDeHart I ate the German Blutwurst while I was stationed there in the Army, I contacted the manufacturer of a major brand (Oma's Roter) and they won't ship to the US because officially it's banned in the US.

[@SMichaelDeHart]

@@richardfrank9317 actually, I'm not speaking of a specific brand or manufacturer, I'm saying that the same type of food is available in the United States. It's known as "blood sausage" here, vs "Black pudding" in the UK. It's been made on farm's all across this country for decades.

[@AmandaFessler]

That looks absolutely amazing. Do you think this could be done with white pudding too?

[@darrenbeaton6974]

Lost boys reference! Yet another reason I love this channel! Edit** FOLLOWED BY A POLTERGEIST QUOTE!!!

[@bilebonce]

I modified this recipe a bit. Only 5 grams of mace but extra cracked pepper, I substituted the 8 Oz of rice for the same amount of pinhead oats (cook them first as you would the rice). Gave it a more haggisy texture

[@clivehiscock4270]

Brillient, and loved The Lost Boys. When I've eaten all I can, whats the best way to keep it, can it be frozen, or do I have to end up looking even more barrel like and eat it all in one sitting??

[@BigT27295]

Love ya dude, you're a hoot.

[@carolavant3778]

That looks SO good!! Thank's for the food porn! I'd love to see your recipe for scrapple, too. I use my granny's, but I'm sure yours will be even better.

[@Extort713]

I'm still not sold on black pudding, one day I'm going to have to give it a try though. Pretty hardcore trying it right after mixing.

[@xurx2838]

This is one I can do. Tks.

[@lizhood6132]

This looks wonderful! I'm in Portugal and whilst blood is no problem, rusk is. Could I substitute very finely ground breadcrumbs? It is impossible to get proper black pudding here (unless I drive 4 hours to the Algarve) so I want to try it. Thanks.

[@kieranreddan3273]

would it been better pressed scott?looks amazing

[@jspear2755]

Lost boys reference made me wanna rewatch that movie

[@jasoncrook1]

Fantastic recipe bud 🤘🏻😎🤘🏻 but what are you classing as back fat ?

[@peterbronxsidetrack1238]

Yep that was a cracker recipe I'm going to try, ta Mr SRP What is your backing track from 16min mark? Takes me back as does the recipe from my birth year, cheers, Peter , in Australia

[@MrMattw975]

Scott, could you bake White pudding in a similar manner ? Keep up the good work :)

[@awaywithpaul3423]

That looks amazing! Can it be frozen or how long will it last in fridge please?

[@nicktubby3768]

That would be really useful to know

[@josephcroft1502]

Slice, vacuum-seal in portions, and freeze. It will last months in the freezer. (If you don't eat it all right away!)

[@johnnyroadcrew3841]

Making me hungry now. England on a plate indeed .. .. ..

[@rickayers3150]

You might have me on this one Scott

[@jasonweeks6318]

Scott, I'm from across the pond in America and from your videos it seems that Rusk is just dried up bread crumbs or croutons, or whatever you want to call it. Toast some bread till it's dry, then blend it till its powder.

[@davidhill3902]

« ......You’re one of us » « Michael, Michael » great references! Love your recipes Scott. I’ve just hit subscribe and the bell icon. Can I now make a request? Lamb Henry: I know(believe) it’s a braised 1/8th shoulder of lamb but I do t know how to cut my own. If you’ve already covered this I’m sorry

[@SaltySeed]

I've been watching you for quite awhile now.....i really wanna know where you got those dinner plates from?

[@paulnortheast]

hi scott, what is the quantity of rusk you use?

[@basingstokedave4292]

always remember the 70s disco championship comps on tv ....

[@andreaslundberg3943]

Would it work with ox blood? Difficult to get a hold of pigs blood over here