Guyanese Black Pudding

Filling

 * 2 pts rice
 * 1 coconut, grated
 * 4 oz salt meat
 * eschallot
 * celery
 * thyme, broad and fine leaf
 * married man poke
 * 1 tsp ground cinnamon
 * salt
 * sugar
 * 1 pint blood of cow
 * limes or lime juice

Directions

 * 1) Clean the runners with lime juice and salt until free from mucus.
 * 2) Cook the rice with the grated coconut and salted meat. Allow to cool when finished.
 * 3) Mix the rice with chopped herbs, spice, salt and Sugar to taste.
 * 4) Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
 * 5) Fill the runners using a funnel, making sure that there is no space left after filling.
 * 6) Tie the ends of the runners and boil gently for about 20 minutes. Prick with a skewer to test for "dampness". When thoroughly cooked, the blood is congealed around the grains of rice.
 * 7) When quite finished, allow to cool and darken before brushing with oil.