A classic white pudding recipe is one of the most comforting and nostalgic dishes in traditional Irish and Scottish cooking. Known for its hearty texture, savoury seasoning, and warm, rustic flavours, white pudding is a staple you’ll often find served at breakfast alongside eggs, bacon, and toast. If you’ve ever wanted to make this delicious delicacy at home, today’s guide will show you exactly how to craft a flavourful and authentic white pudding from scratch.
What Is White Pudding?
White pudding is similar in style to black pudding, but without the blood. It’s made from a blend of pork meat, fat, oatmeal or breadcrumbs, suet, milk, and spices. The result is a lightly seasoned, tender sausage with a comforting, creamy interior. This traditional mixture has been enjoyed for generations across the UK and Ireland, especially as part of the famous “full Irish breakfast.”
According to historical food references like BBC Food (a highly trusted culinary resource), white pudding has existed in some form for centuries as a way of using every part of the animal economically while providing a nutrient-dense meal for labourers .
Why Make White Pudding at Home?
While store-bought white pudding is widely available, making it yourself allows you to adjust the seasoning, texture, and quality of ingredients. Homemade pudding tends to taste fresher and more delicate, and you have full control over the spice level and ingredients used.
Plus, crafting your own white pudding can be a fun weekend cooking project that adds a new skill to your culinary repertoire. If you’re interested in exploring more recipes like this, you can also check out other comforting dishes on FoodFables — such as their breakfast and brunch ideas:
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Ingredients You’ll Need
To make a traditional white pudding recipe, gather the following ingredients:
- 250g pork meat, finely minced
- 250g fresh pork fat or suet
- 200g oatmeal or fine breadcrumbs
- 150ml milk
- 1 medium onion, finely chopped
- 1 tsp white pepper
- 1 tsp salt
- ½ tsp nutmeg
- ½ tsp allspice
- Natural sausage casings (optional)
The combination of spices creates the signature aroma and flavour that distinguishes white pudding from other sausage-style dishes.
Step-by-Step White Pudding Recipe
1. Prepare Your Ingredients
Begin by chopping the onion into very small pieces. The finer you chop it, the smoother the texture of your pudding will be. Set aside.
2. Mix the Dry Ingredients
In a large mixing bowl, combine your oatmeal or breadcrumbs with salt, pepper, nutmeg, and allspice. Stir thoroughly to ensure the spices are evenly distributed.
3. Add the Meat and Fat
Add your minced pork and fat to the bowl. Using clean hands or a wooden spoon, mix the meat into the dry ingredients until everything is well integrated.
4. Add the Milk and Onion
Pour in the milk slowly, mixing continuously to avoid lumps. Add your chopped onion and stir again. The mixture should be moist but not overly wet. If it’s too dry, add a splash more milk.
5. Shape the Pudding
If you’re using natural casings,stuff your mixture into the casing and tie off the ends. If casings aren’t available, shape the mixture into small logs or patties. Wrap tightly in cling film to hold shape.
6. Simmer Gently
Bring a large pot of water to a gentle simmer—not a full boil. Place your wrapped pudding logs into the water and simmer for around 40 minutes. Avoid boiling, as this can make the pudding burst or become gritty.
7. Cool and Store
Remove from the water and let cool completely. Once cooled, your white pudding can be refrigerated for up to five days or frozen for up to three months.
8. Serve and Enjoy
Slice into rounds and pan-fry in a little butter or oil until golden and crisp. Serve with eggs, mushrooms, or even baked beans for an authentic Irish breakfast.
Serving Suggestions
A white pudding recipe works wonderfully in a variety of meals, not just breakfast. Try adding it to:
- Brunch boards
- Hearty stews
- Stuffing for roasted meats
- Butter-fried sandwiches
- Winter soups
- Or simply enjoy grilled slices with mashed potatoes
Tips for Perfect White Pudding
- Don’t over-boil during the simmering stage. Gentle heat keeps the texture soft and creamy.
- Season to taste: if you prefer more pepper or nutmeg, adjust accordingly.
- Test fry a small portion of the mixture before simmering the whole log. This lets you adjust seasoning early.
- Use good-quality fat, as it provides most of the flavour and moisture.
Nutritional Info (Approx.)
A typical slice of white pudding contains:
- High protein content
- Good levels of iron
- Moderate fat
- High satiety value
This makes it ideal for breakfast, providing long-lasting energy.
FAQs About White Pudding Recipe
1. What is the difference between white pudding and black pudding?
The main difference is that black pudding contains blood, giving it a darker colour and richer flavour, while white pudding does not. White pudding is milder and creamier in texture.
2. Can I make white pudding without casings?
Yes! Simply shape the mixture into logs or patties and wrap them tightly in cling film before simmering. The flavour remains just as authentic.
3. How long does homemade white pudding last?
Homemade white pudding lasts up to 5 days in the refrigerator and can be frozen for up to 3 months.