Pwdin Gwaed Gwyddau – Goose-blood Pudding

Ingredients

• blood from a number of geese
• one or two tablespoonful’s oatmeal
• plain flour
• salt and pepper
• sugar
• onion, chopped finely

Method

• Keep the blood from a number of geese (when killing them for the Christmas market) and beat well with a fork until cold, to avoid lumps forming.
• Mix the oatmeal and flour with a small quantity of the blood and add to the remainder.
• Season with pepper, salt and sugar and fold in the chopped onion.
• Remove the skin from a goose’s neck and sew to form a long bag.
• Pour the blood mixture into it and secure tightly at both ends.
• Immerse in boiling water and boil for two to three hours.
• Slice when cold and fry in bacon fat.

This ‘pudding’ was served with potatoes or with bread and butter.
Llangybi, Caernarvonshire.