Traditional Black Pudding with Caramelized Onions

1In a large mixing bowl, combine the pork blood (1 pound), steel-cut oats (1 cup), chopped pork fat, finely chopped (½ pound) onion (1 large), ground allspice (1 teaspoon), dried thyme (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Mix thoroughly until all ingredients are well incorporated.

2Gradually add the milk (½ cup) to the mixture, stirring continuously to ensure a smooth consistency.

3Grease a large loaf pan with butter (2 tablespoons) or oil. Pour the black pudding mixture into the pan, smoothing the top with a spatula.

4Preheat your oven to 350°F (175°C).

5Place 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.

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

7While the pudding is baking, prepare the caramelized onions (2 large). In a large skillet, melt the butter (2 tablespoons) over medium heat.

8Add the sliced onions (2 large) to the skillet and cook, stirring occasionally, until they become soft and translucent, about 10 minutes.

9Sprinkle the sugar (1 tablespoon) over the onions (2 large) and continue to cook, stirring frequently, until the onions (2 large) are golden brown and caramelized, about 15 more minutes.

10Stir in the balsamic vinegar (1 tablespoon) and cook for an additional 2 minutes. Remove from heat and set aside.

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

12Serve the black pudding slices warm, topped with the caramelized onions (2 large).