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Black Pudding with Spiced Apple Compote

This black pudding veers away slightly from traditional recipes, replacing the classic oats with a mixture of nut and cassava flour, and cow's milk with coconut or nut milk, creating a grain-free and dairy-free option for those looking to enjoy! Don't be scared by the blood, either. The low and slow baking time renders out any ideas of metallic, iron-y flavors, and simply leaves savory perfection. 

Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Lucia Hawley

Ingredients

Black Pudding

  • 1.5 cups fresh blood beef or pork
  • 1/2 cup finely ground almond flour
  • 1/2 cup cassava flour
  • 1 cup finely diced uncured slab bacon or unrendered pork fat
  • 1/2 large onion finely diced
  • 1/2 cup coconut milk
  • 1 teaspoon white pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 8 juniper berries finely ground
  • 2 teaspoons salt divided
  • fat for cooking butter, ghee, bacon fat or coconut oil all are great options

Spiced Apple Compote

  • 4 large apples cored and chopped (skin still on)
  • 1/4 cup fresh cranberries optional, chopped
  • 1 tablespoon honey or maple syrup, also optional
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt

Instructions

Black Pudding

  1. Preheat the oven to 325 degrees.
  2. Mix the blood with 1 teaspoon of sea salt and let sit for 10 minutes.
  3. Line a small or medium glass loaf pan with parchment.
  4. Strain the blood through a strainer. Then, in a large bowl, mix all ingredients together until well-combined. Transfer to the prepared loaf pan, then cover with aluminum foil.

  5. Bake the black pudding for 55 minutes covered with foil, then remove the aluminum foil and allow to bake for an additional 5 minutes. Remove from the oven, then allow to cool completely, or overnight in the fridge is even better! This allows the black pudding to set completely.

  6. When ready to serve, heat up a fat of your choice (butter, ghee, bacon fat or coconut oil will work nicely) in a medium-sized pan over medium-high heat. 

  7. Remove the black pudding from the loaf pan, then cut into 1/2-inch thick slices. Pan fry until the edges are golden and crispy, 2-3 minutes per side. Serve with apple compote, an egg, over arugula, or straight up.

Apple Compote

  1. In a small saucepan over medium heat, combine all ingredients except for the lemon juice, vanilla extract and cranberries.
  2. Cook apple mixture for 10 minutes, or until apples begin to soften. Gently mash half of the apples right in the pan to create a saucy texture.

  3. Remove the pan from the heat and stir in the lemon juice, vanilla extract and cranberries. Allow to cool briefly, then serve immediately or store in fridge until ready to pair with the black pudding, pancakes or anything else needing a bit of apple love!