Delicious Black Pudding Recipe: A Flavorful Caribbean Delight

🍽️Black pudding is a beloved Caribbean delicacy made with pig's blood, leaf fat, and a blend of herbs and spices.

🌶️The spice level of black pudding can be adjusted to your preference, so you can enjoy the flavors without the heat.

🍞Day-old bread is used in this recipe to absorb the flavors and create a soft texture in the black pudding.

🔥The casing of the black pudding is an all-natural casing that adds a nice snap when cooked.

🌿Fresh herbs like scallion, thyme, and shadow benny are finely chopped and added to the black pudding for a burst of flavor in every bite.

Is black pudding the same as blood pudding?

—Yes, black pudding and blood pudding are different names for the same dish, which is a traditional blood sausage.

Can I adjust the spice level of the black pudding?

—Yes, you can adjust the amount of scotch bonnet pepper used in the recipe to make it milder or spicier according to your preference.

What can I use instead of rice or oats in the recipe?

—Instead of rice or oats, this recipe uses day-old bread to create a soft texture and absorb the flavors of the dish.

Can I use other types of fat instead of leaf fat?

—Leaf fat, found around the kidney of the pig, is used in this recipe for its melting texture. You can also use other types of fat, but they may not have the same texture.

How long should I boil the black pudding?

—Boil the black pudding for about 20 minutes, or until it's firm to the touch and cooked all the way through.

00:00In this video, Chef Chrissy shares her dad's recipe for delicious black pudding, a Caribbean delicacy.

04:17Chef Chrissy provides a list of ingredients needed for the black pudding, including pig's blood, leaf fat, herbs, spices, and bread.

08:48She demonstrates how to chop the herbs finely and mix them with the other ingredients to create a flavorful filling for the black pudding.

11:27Chef Chrissy shows how to fill the casing with the black pudding mixture, being careful not to overfill it.

12:58The filled casings are poached in hot water for about 20 minutes until they are firm and fully cooked.

13:49Finally, Chef Chrissy showcases the finished black pudding and its delightful aroma.