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Blodpudding
Østlandet · Eastern Valleys

Blodpudding

Sliced blood pudding fried in butter until crisp-edged, served with lingonberry and bacon.

45 minModerate
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Cultural Context & History

A dish of nothing wasted from the autumn slaughter, blood pudding is baked, sliced and fried the next day. Sweet-savoury with lingonberry, it is frugal farm cooking with a long memory.

Ingredients

  • 500 ml fresh blood, strained379 kcal · 14.6 g protein · 34.5 g fat · 1.3 g carbs per 100 g
  • 150 ml milk55 kcal · 3.4 g protein · 2.1 g fat · 5.1 g carbs per 100 g
  • 150 g barley or wheat flour345 kcal · 10.5 g protein · 1.6 g fat · 74.5 g carbs per 100 g
  • 100 g beef suet, ground857 kcal · 1.8 g protein · 94.6 g fat · 0 g carbs per 100 g
  • 3 tbsp molasses (sirup)
  • 1/2 tsp cardamom, 1/2 tsp cloves0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
  • 50 g raisins299 kcal · 3.3 g protein · 0.3 g fat · 79.3 g carbs per 100 g
  • Lingonberries, to serve175 kcal · 0 g protein · 0 g fat · 45 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Loaf tinShapes the pudding evenly for tidy slicing.
  • Fine-mesh sieveStrains fibrin from the blood for a smooth set.
  • Cast-iron skilletCrisps the cold slices in butter.

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Step-by-Step Instructions

  1. 1

    Strain the blood into a bowl and whisk in the milk and molasses until smooth.

  2. 2

    Stir in the flour, ground suet, cardamom, cloves and raisins until evenly combined.

  3. 3

    Pour the mixture into a greased loaf tin and set the tin in a water bath in the oven.

  4. 4

    Bake at 150°C for 1.5–2 hours, until the loaf is set through.

  5. 5

    Cool completely, then slice 1 cm thick and fry in butter until crisp and browned. Serve with lingonberries.

Chef's Tip

Strain the blood twice through a fine sieve — catching every thread of fibrin is what gives the baked loaf its clean, silky slice.

Chef's Tip

The loaf firms up overnight in the fridge and slices far more neatly the next day, so it is well worth baking ahead.

How this page was made

Written by
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Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Østlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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