The Wartime Kitchen and British Restaurants: Day Four - Black Pudding Hot-Pot Recipe (2024)

British Restaurants

The Wartime Kitchen and British Restaurants:

Day Four

– Black Pudding Hot-Pot Recipe –

Black Pudding Hot-Pot Recipe

Day four of my living off wartime rations, and I am hankering after a little meat in my diet,curiouslyenough, as I am not a huge meat-eater normally. I still have my bacon and meat rations left, as well as my cheese and fat rations, but I am saving them for the weekend for some wartime baking and a tasty family Sunday lunch. My only concern at the moment is my tea ration, and I may have to cut back on my tea drinking in order to make the ration last the week. One bonus in the wartime kitchen was offal as it was not rationed; now, I am NOT a big lover of offal, an early bad experience with liver has put me off for life, but, I DO like black pudding, and yes, I DO know what the core ingredients are in this black sausage. It would have been very likely that at this time of the year, when Pig Clubs would beslaughteringtheir pigsin readiness for Christmasand the winter months, that some nice blackpuddingwould becomeavailable anddon’tforgetIhaveeggs to barter with too! So, I was able to purchase some black pudding, only 8 ounces (225g) and I decided to make a hearty hot-pot with it, from a recipe by Marguerite Patten and The Victory Cookbook.

Black Pudding Hot-Pot Recipe

Whilst I chopped my carrots and peeled my potatoes, I remembered my mum and dad talking about their experiences at British Restaurants.British Restaurants were communal kitchens created during the Second World War, and were mainly set up to ensure communities and people who had run out of rationing coupons were still able to eat. However, in large towns and cities they became invaluable for office workers as well as all thehome-frontforces andvolunteers, a communal canteen where peoplecould go to for a three course hot meal that cost between 6d and 9d. (That’s 2 1/2 pence and about 4 pence in today’s money) TheBritishRestaurantsprovidedsoup, a main course and apudding, and although the quality may not have been there, as the volunteer cooks struggled to work with what wasavailable,my mum and dad remember that you were verygratefulfor a hot meal, and three course at that.They were set up by the Ministry of Food and run by local committees on a non-profit making basis. Meals were purchased for a set maximum price of 9d,althoughI have discovered through some researchthat 6d could also buyyoua meal. And, no-one could be served with a meal of more than one serving of meat, game, poultry, fish, eggs, or cheese.

Anton Cartoon from Punch 1941

I should imagine that the cooks who worked so hard to provide hot, nourishing meals at the hundreds of BritishRestaurantsthroughoutthe UK (by the mid-1941 over 200 of these restaurants existed in the London County Council area, although the Wartime Social Survey conducted in 1942-43 indicated they were more popular in London than in the rest of the country. In November 1942 there were 1,899 restaurants, in November 1943 there were 2,145 and in December 1944 there were 1,931), would have been verypleasedto have a nice bit of fresh black pudding at their disposal, and as I discovered when I made this recipe, a little goes a long way.

The recipe suggests you serve this hot-pot with cooked beetroot andwho was I to change the meal plan, so cooked beetroot was indeed served with this hearty luncheon dish, and it was acuriouslycomforting accompaniment, the earthiness of the beetroot complimenting the spiced black pudding hot-pot perfectly. This hot-pot serves four people and apart from the beetroot, nothing else is needed to supplement the dish as you have carrots, onions and potatoes in the casserole, making it a one-pot meal. For black pudding haters amongst you, I would replace the black pudding with normal bangers (sausages)if you could getholdof any, again, theyweren’ton rationeither. Anyway, here is my meal plan for day four:

Daily Meal Plan forThursday8th November:

Breakfast: Porridge with one cup of tea with milk

The Wartime Kitchen and British Restaurants: Day Four - Black Pudding Hot-Pot Recipe (7)

Lunch/Dinner:Black Pudding Hot-Pot with Cooked Beetroot

Black Pudding Hot-Pot with Cooked Beetroot

Tea: Bacon and Potato Cakes with Fried Bread in Dripping(Recipe to follow)

Bacon and Potato Cakes with Fried Bread in Dripping

I used from my rations today: One rasher of bacon (3/4 oz – 18g); 1/2 oz tea (15g); 1/2 pint of milk (300ml) and 1 teaspoon margarine. So, here is what I have left for the week:

WW2 Rations 1940: Two Adults

Butter: 3 3/4 ozs (90g)
* Bacon or ham: 200g (8oz) – used one rasher 3/4 oz (20g) : 180g (7 1/4 oz) left
* Margarine: 6 1/2 ozs (160g) – used a little: 6 ozs (150g) left
Cooking fat/lard: 200g (8oz) Used 20zs (50g) – 60zs (150g) left
Sugar: 14 1/2 ozs (440g)
Meat: To the value of 2/4d – about 2lb (900g)
* Milk: 5 pints (3000mls) – used 1/2 pint (300mls): 4 1/2 pints (2700mls) left
Cheese: 8oz (200g)
Eggs: 2 fresh egg a week – NOT taking this ration up as I have my own chickens
* Tea: 2 0zs (50g) left – Used 1/2 oz (15g) – 2 ozs (50g) left
Jam: 900g (2lb) every two months. 120g (41/2 ozs) left
Dried eggs: 1 packet (12 eggs) every four weeks
Sweets & Chocolate: 700g (1lb 8oz) every four weeks

I hope you are enjoying my ration book cookery week – if you stop by daily to read how I am getting on, please do leave a comment, or maybe share some memories with me that you or your family have about WW2 rationing, or some recipe ideas! Tomorrow is all about fish and fish and chips during the war, and what I manage to make with just TWO small pieces of fresh fish for a family of four. Bye for now, see you tomorrow, Karen

1940’s Newspaper Clipping for Sweets

NB: The recipe for the Black Pudding Hot-Pot is below.

Black Pudding Hot-Pot Recipe

WW2 Black Pudding Hot-Pot

Print recipe

Serves 4
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Region British
From book Victory Cook Book by Marguerite Patten

A hearty hot-pot made with non rationed black pudding and lots of vegetables. This nutritious casserole is good served with sliced cooked beetroot.

Ingredients

  • 8 oz (225g) black pudding (skinned and cut into slices)
  • 8 oz (225g) potatoes (thinly sliced)
  • 8 oz (225g) carrots (thinly sliced)
  • 1 large onion, if available (finely chopped)
  • 1 teaspoon chopped sage or 1/2 teaspoon dried sage
  • 1 oz (25g) flour
  • 1 teaspoon gravy powder such as Bisto
  • 3/4 pint (450mls) water
  • salt and pepper

Note

A hearty hot-pot made with non rationed black pudding and lots of vegetables. This nutritious casserole is good served with sliced cooked beetroot.

Directions

Step 1 Arrange a slice of potatoes in a greased casserole, then a layer of black pudding and carrots.
Step 2 Blend the onion and sage, sprinkle half into the casserole. Add another layer of carrots then the black pudding and chopped onion and sage. End with a layer of sliced potatoes.
Step 3 Blend the flour, gravy powder and water together in a pan ans stir over heat until thickened. Season to taste with salt and pepper.
Step 4 Pour the gravy over the ingredients in the casserole and cover with a lid. Bake in a pre-heated oven 180C/350F/Gas Mark 4 for 1 hour.

Black Pudding Hot-Pot Recipe

I am entering this British Wartime Classic into the Best of British – sponsored by New World Appliances and hosted by the delectable Fiona over at London Unattached!

The Wartime Kitchen and British Restaurants: Day Four - Black Pudding Hot-Pot Recipe (17)

Why not join Janice and Fiona in their Wartime Kitchens – click on the links below:

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The Wartime Kitchen and British Restaurants: Day Four - Black Pudding Hot-Pot Recipe (2024)

FAQs

Can you eat raw black pudding? ›

You can grill, fry, air fry, simmer, microwave or even bake black puddings. The simple answer is that there is no right or wrong way. Our black pudding is fully cooked during manufacture, so yes, you can eat our black pudding right from the pack, cold, if you wish.

How long does black pudding last in the fridge? ›

Refrigerate on delivery. While the black pudding is sealed, it will stay fresh until 'Use by' date on product. Once the skin is broken, please consume within one week. Suitable for freezing for up to 3 months.

Why is black pudding healthy? ›

'Black pudding does have some benefits. It's a source of protein, which can keep you feeling fuller for longer. It can also be rich in iron as it contains blood. Nutrient contribution will vary depending on the manufacturer, so iron levels are not always guaranteed to be high.

What is the white stuff in black pudding? ›

Don't be fooled by all those specks of white you see in the pudding when you slice it open, most of those are grains of barley. Q: What is so special about a Bury Black Pudding? A: Bury is renowned as the home of Black Pudding in England.

Why does black pudding taste so good? ›

Black pudding has a complex flavor described as meaty, earthy, and nutty. Onion, herbs, and exotic spices enliven black pudding and create flavor profiles ranging from mild to hot.

Do you eat the casing on black pudding? ›

When you want to use the pudding, cut thick slices with a sharp knife and either fry or grill the pudding. If you have used natural casing, it is perfectly OK to eat.

Why is black pudding illegal in the US? ›

Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.

What is the best black pudding? ›

So, what makes Stornoway Black Pudding the best black pudding? It's the fact that its main ingredient is beef suet; this means there are no lumps of fat, unlike other variations. It's moist, rich, tasty and well-seasoned, and has a lovely crumble to it, which makes it perfect for more than your simple morning fry up.

What is French black pudding? ›

« BOUDIN NOIR »: FRENCH BLACK PUDDING

results from a tasty combination of fresh pork blood, top quality meat from free range pig reared in the open and caramelised onions. Guaranteed natural casing (skin). Twisted one by one, by hand, in an artisanal style.

Is black pudding ok for diabetics? ›

It also has a low glycemic index, which means that eating it will not cause high blood sugar levels that lead to cravings when those blood sugar levels drop. Bury Black Pudding is also surprisingly low in fat, much lower than other brands.

Is black pudding bad for cholesterol? ›

Always trim fat off meat. Meat products like – pies, bridies, sausages, black pudding, haggis, pate and salami. These contain large amounts of saturated fats, the main fats that need to be reduced.

Can dogs eat black pudding? ›

Is black pudding bad for dogs? In addition to possible onion and garlic toxicity, black pudding can give your dog an upset stomach. It's high in fat, which can cause diarrhoea or even pancreatitis. Black pudding is also high in salt, which could be harmful to dogs with underlying health issues.

How do you know when black pudding is done? ›

Once the oil is hot, pop your black pudding in the pan and give it about 3 minutes on each side. Make sure your black pudding has changed colour throughout, and check it is very hot in the middle.

Can you eat black pudding straight from pack? ›

Q: Can you eat a black pudding without cooking it first? A: Yes, all our black and white puddings are cooked before being packaged and are safe to be eaten cold, straight from the pack, if you choose.

How is black pudding served? ›

Black pudding can be grilled, fried, baked, or boiled in its skin. It can also be eaten cold, as it is cooked in production. In parts of north-western England and in the Black Country it was usual to serve a whole black pudding boiled as a complete meal, with bread or potatoes.

Is it better to boil or steam Christmas pudding? ›

Ideally we would suggest that when the pudding is made it is steamed for 8 hours (the combined time of the first and second steamings) as the steaming is important for the flavour of the pudding. The pudding can then be microwaved to reheat it on Christmas Day.

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