Black Orange Pudding Spook Cups Food

BLACK AND ORANGE SPOOK CUPS

Steps:

• You will also need: 10 7 ounce glasses or plastic cups.
• Pour 2 cups of the milk into large bowl.
• add dry chocolate pudding mix.
• beat with wire whisk 2 minutes or until well blended.
• spoon evenly into the glasses, filling each glass half full; set aside.
• add remaining 2 cups milk to seperate large bowl.
• add dry vanilla pudding mix.
• beat with wire whisk 2 minutes or until well blended.
• stir in food coloring until pudding is of desired shade of orange; spoon evenly over chocolate pudding layers.
• top with crushed cookies.
• refrigerate at least 1 hour until ready to serve.
• top with sprinkles.
• pudding cups can also be served frozen.
• prepare in plastic or paper cups (not glass) and freeze for 3 hours or until firm.

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.