Black pudding!

Black Pudding

Ingredients
1L fresh pig’s blood, strained
2 medium brown onions
330g pork back fat, rind removed
160ml double (heavy) cream
1 ½ tsp fine salt
1 1/3 tsp ground allspice
1 1/3 tsp ground coriander
⅔ tsp ground nutmeg
1 tsp ground white pepper
1/3 tsp chilli flakes
50g (½ cup) oats

Method
Finely dice the onions and set aside.
Heat an oven to 130°C (260°F) fan bake or 150°C (350°F) without a fan. Cut the back fat into 5mm dice. Set aside about 2 tablespoons of the fat to cook the onions in and refrigerate what's left.
Melt the reserved 2 tablespoons of fat in a pan over low heat. Add the onions and gently sweat for 15 minutes until very soft, without browning them. Add the oats to the pan and toss through the onions. Tip the mixture onto a flat tray and let it cool at room temperature.
Strain the blood into a large mixing bowl. Add the cream, salt, allspice, coriander, nutmeg, white pepper and chilli flakes. Add the cooled onions and diced fat before stirring well.
To check the seasoning, fry a teaspoon of the mixture in a frying pan until firm. Taste and adjust the seasoning if needed.
Grease a 1.2 kg (3 lb) loaf tin. Stir the mixture again and pour it in. Cover tightly with foil.
Put the tin in a roasting tray and add boiling water to come halfway up the sides. Bake for 75 to 90 minutes. After 20 minutes, stir gently to distribute the fat throughout, then re-cover with foil.
It’s cooked when it has a firm texture, a skewer inserted into the centre of the tin comes out without liquid blood and the centre reaches at least 72°C (161°F).
Carefully remove the tin from the roasting tray and leave it to cool on a wire rack, at room temperature. Once cool, cover and transfer to the refrigerator overnight.
Slice lengthwise into three rectangular logs. Slice each log into 1.5 cm slices.
To serve, fry each slice in a little butter or oil for 2 to 3 minutes per side.