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. |
