A century ago oiled kilted highland drovers managed to bleed their sheep, combine blood with barley grain and invent a globally respected phenomena to be called Black Pudding. Today baked beans, biltong and instant coffee seem to satisfy – where’s the craft gone in wilderness camp cooking?
Stornoway Black Pudding is so respected by food lovers it has even been granted Protected Geographical Indicator of Origin (PGI) status putting it on a par with Champagne, Parma Ham, Mozzarella and Parmesan. The recipe originates from the days of sheep droving from the Scottish western isles and distant Highlands to the burgeoning industrial market cities of Edinburgh and Glasgow. On the drove, sometimes with hundreds of animals and taking many days, herdsmen would bleed their livestock and mix the rich blood with oats or barley to make what was later to become known as Black Pudding.
Although Black Pudding, when served with bacon and eggs, makes for the king of wilderness breakfasts we have a perfect compliment called Tin Tin breakfast.
Tin Tin breakfast
The recipe requires only a few disused tin cans making this the perfect simple wilderness campfire breakfast.
– Whole grain bread, 12 slices, crust removed
– Eggs, 1 dozen
– Bacon, 6 streaky rashers
- Preheat Dutch Oven
- Grease tin cans and place one slice of bread into each, pressing down at centre
- Crack one egg directly onto each slice of bread
- Fry bacon separately, cut lengths in half
- Place one cooked slice into each egg
- Bake multiple Tin Tins at once until egg is just cooked, or until desired consistency
- Remove from oven, remove from tin and plate
- Serve Tin Tin with black pudding and half a fried tomato for the ultimate wild camp breakfast