Ww2 Black Pudding Hot Pot Recipes

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WW2 BLACK PUDDING HOT-POT



WW2 Black Pudding Hot-Pot image

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

Categories     Lunch, Main Dish

Time 1h20m

Yield 4

Number Of Ingredients 9

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

Steps:

  • Arrange a slice of potatoes in a greased casserole, then a layer of black pudding and carrots.
  • 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.
  • Blend the flour, gravy powder and water together in a pan ans stir over heat until thickened. Season to taste with salt and pepper.
  • 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.

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