Огромная благодарность Автору за Мастер-класс



Method
1 Take slices of foundation
lengths with roughly squared-off ends.
2 Wrap these strips with a sheet of the burgundy mix.
3 Following the same technique used elsewhere, make a very thin cylinder of the cream day mix.
4 Wrap this cylinder in a fairly thick sheet of burgundy.
5 Lengthen both the cylinders, the squared-off one to 11.5cm (approximately 4-5in) long, and the circular one to 15-21cm (6-8in) long.
6 Cut both cylinders into pieces about 2.5cm (lin) long. You'll need three or four of the square ones which represent
the fat, and six to eight of the smaller versions.
7 Using your hand, arrange all of the strips of clay together in a random grouping to form a larger cylinder.
8 Wrap the cylinder first with a further sheet of burgundy clay, followed by a thin sheet of black.
9 Trim the black sheet of clay so that it Joins together neatly and precisely.
10 Gently squeeze and pull the cylinder to lengthen.
11 and 12 Continue to lengthen the black pudding cylinder by rolling it with the flat of your fingers to 5mm or less in diameter.
13 Cut a length approximately 4cm long and enclose each end.
14 Using the edge of your
scissors in a rolling motion, form an indentation just at the edge of each end.
15 Turn up the two ends so that they join, forming an oval, or a ring.
16 and 17 Cut a length of sewing thread and tie it very carefully around the ends of the black pudding to secure.
Alternatively, if you want to show off the inside of the pudding, cut in half or into slices and display as desired.
18 Your completed display of black pudding.