A traditional dark, spiced pudding made from rye flour, blood, and onions, sliced and pan-fried until crispy, served with lingonberry jam.
Ingredients
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500ml beef blood
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300ml dark beer or stout
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200g rye flour
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100g barley flour
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1 large onion, finely diced
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2 tbsp butter
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1 tbsp dark syrup (mörk sirap)
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1 tsp allspice
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1 tsp marjoram
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Salt and pepper
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Butter for frying
Instructions
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1
Preheat oven to 175°C (350°F). Sauté diced onion in butter until deeply golden.
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2
Whisk together blood, beer, rye flour, barley flour, syrup, allspice, marjoram, salt, and pepper.
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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.
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5
Cool completely, then slice into 1cm-thick slices.
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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.