Collection of the National Galleries of Scotland.

Studio photography by Kat Borishkewich.

Using their own blood as the main ingredient, Beagles & Ramsay first showed their Black Pudding Self-Portrait in ‘Romantic Detachment‘ at PS1 MoMA Centre for Contemporary Art, New York, from 15th October – 9th November 2004. Cooking performances took place on Saturday 16th October and Saturday 23rd October.

Curated by Grizedale Arts and supported by the Henry Moore Foundation.

The Black Pudding Self-Portrait has also been shown at:

  • Body Parts Festival at the Royal Scottish Academy, Edinburgh February 2005
  • Solo show at the Trade Apartment, London April – May 2005
  • Sympathy for the devil at CAPC Coimbra, Portugal May – June 2005
  • Toxic at the Fundacion Oeiras, Lisbon, Portugal June – September 2005

The video documentary went on tour to Chapter, Cardiff, Q Arts, Derby, Spitz Gallery, London, Catalyst Arts, Belfast and the Ship Gallery, London.

Recipe

  • 2 pints of fresh blood – 1 pint of Beagles & 1 pint of Ramsay
  • 1 pint of double cream
  • 12 oz cooked pearl barley (boiled for twenty minutes)
  • 1 lb beef suet
  • Intestinal tubes from a pig/cow or large hog casings.
  • One or two onions, finely chopped
  • 12 oz oats, soaked in water
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground cayenne pepper
  • Herbs and other spices as desired
  1. Under strict medical supervision extract 1 pint of blood from John Beagles and 1 pint of blood from Graham Ramsay. Due to legal restrictions the blood must be obtained over a period of several days through multiple syringe extractions. Freeze each batch until required.
  2. Peel the onions, chop and fry them in the suet. Add the oatmeal and cream and cook for a few minutes. Add the barley, pepper and herbs.
  3. Now pour in the blood. Stir well and leave to simmer.
  4. Knot the intestines at one end and fill with the mixture. Finally, gently simmer the puddings for about 20 minutes in a large pan making sure that they do not burst open. To serve, slice into medallions about one third of an inch thick.
  5. Fry each side for about five minutes.