WW2 Black Pudding Hot-Pot Yum WW2 Black Pudding Hot-Pot Print recipe Print with main photo Print text only 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.