Black Pudding Recipe Barbados Food

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.

BANANA PUDDING [FROM BARBADOS]

Steps:

• Preheat oven to 375.
• Mash bananas and put them into a mixing bowl and mash with fork.
• Add the eggs and beat them into the mashed bananas.
• With your fingers, crumble the slices of bread into crumbs.
• Add the bread crumbs, sugar, vanilla, milk and cinnamon to the banana mixture.
• Cut the limes in half.
• Squeeze the juice into the small bowl.
• Add the juice to the banana mixture.
• Stir all the ingredients well with the mixing spoon.
• Melt the butter in the saucepan over low heat.
• Be careful not to let it burn.
• Add the melted butter to the mixture.
• Beat the mixture 75 strokes.
• Pour the mixture into the pan.
• Bake at 375 for 1 hour.
• Remove pudding and let cool for 1 hour.
• Cut into squares.