A traditional dark, spiced pudding made from rye flour, blood, and onions, sliced and pan-fried until crispy, served with lingonberry jam.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: lingonberry jam, butter
Accompaniments: pickled beetroot
Instructions
-
1
Preheat oven to 175°C (350°F). Sauté diced onion in butter until deeply golden.
-
2
Whisk together blood, beer, rye flour, barley flour, syrup, allspice, marjoram, salt, and pepper.
-
3
Fold in the sautéed onions.
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4
Pour into a buttered loaf pan. Bake for 1 hour until set and firm.
-
5
Cool completely, then slice into 1cm-thick slices.
-
6
Pan-fry slices in butter until crispy on both sides. Serve with lingonberry jam.
Did You Know?
Blodpudding was once the most common school lunch in Sweden — many Swedes have strong nostalgic memories of it from childhood cafeterias.
Chef's Notes
Equipment Tips
- loaf pan
- skillet
- mixing bowl
- oven
Garnishing
lingonberry jam, butter
Accompaniments
pickled beetroot
The Story Behind Blodpudding
Blood pudding has roots in Viking-era thrift, using every part of the animal. Swedish blodpudding distinguished itself with rye flour and dark beer, creating a uniquely Nordic flavour. Though less common today, it remains a beloved comfort food that connects modern Swedes to centuries of culinary tradition.
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