Traditional Black Pudding with Caramelized Onions

1.In a large mixing bowl, combine the pork blood, steel-cut oats, chopped pork fat, finely chopped onion, ground allspice, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

2.Gradually add the milk to the mixture, stirring continuously to ensure a smooth consistency.

3.Grease a large loaf pan with butter or oil. Pour the black pudding mixture into the pan, smoothing the top with a spatula.

4.Preheat your oven to 350°F (175°C).

5.Place the loaf pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the loaf pan. This water bath will help cook the pudding evenly.

6.Bake in the preheated oven for about 1.5 hours, or until the pudding is firm to the touch and cooked through.

7.While the pudding is baking, prepare the caramelized onions. In a large skillet, melt the butter over medium heat.

8.Add the sliced onions to the skillet and cook, stirring occasionally, until they become soft and translucent, about 10 minutes.

9.Sprinkle the sugar over the onions and continue to cook, stirring frequently, until the onions are golden brown and caramelized, about 15 more minutes.

10.Stir in the balsamic vinegar and cook for an additional 2 minutes. Remove from heat and set aside.

11.Once the black pudding is cooked, remove it from the oven and let it cool slightly before slicing.

12.Serve the black pudding slices warm, topped with the caramelized onions.