Blodpudding
Sliced blood pudding fried in butter until crisp-edged, served with lingonberry and bacon.
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, strained
- 150 ml milk
- 150 g barley or wheat flour
- 100 g beef suet, ground
- 3 tbsp molasses (sirup)
- 1/2 tsp cardamom, 1/2 tsp cloves
- 50 g raisins
- Lingonberries, to serve
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
Strain the blood into a bowl and whisk in the milk and molasses until smooth.
- 2
Stir in the flour, ground suet, cardamom, cloves and raisins until evenly combined.
- 3
Pour the mixture into a greased loaf tin and set the tin in a water bath in the oven.
- 4
Bake at 150°C for 1.5–2 hours, until the loaf is set through.
- 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.
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