📝 About This Recipe
A staple of the traditional 'Full Irish' breakfast, this savory white pudding is a masterful celebration of texture and heritage. Unlike its cousin black pudding, this version relies on a rich blend of toasted steel-cut oats, suet, and aromatic spices to create a buttery, peppery delicacy. It is a comforting, rustic dish that honors the humble oat, transforming it into a gourmet charcuterie experience that is both hearty and sophisticated.
🥗 Ingredients
The Grains
- 1.5 cups Steel-cut oats (pinhead oats) (high quality, not instant)
- 1/2 cup Fine oatmeal (provides a smoother binding texture)
- 1 cup Toasted breadcrumbs (plain, fine texture)
The Fat and Aromatics
- 250 grams Beef suet (finely shredded; can substitute with frozen grated butter)
- 1 large Yellow onion (very finely minced)
- 1 cup Whole milk (full fat for richness)
- 1/2 cup Beef or pork stock (chilled)
The Spice Blend
- 2 teaspoons Sea salt (adjust to taste)
- 1.5 teaspoons Freshly cracked black pepper (coarse grind is better)
- 1/2 teaspoon Ground white pepper (adds a sharp floral heat)
- 1/2 teaspoon Ground mace (essential for authentic flavor)
- 1/4 teaspoon Ground coriander
- 1 teaspoon Dried thyme (rubbed between palms to release oils)
👨🍳 Instructions
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1
Begin by toasting the steel-cut oats in a dry skillet over medium heat for 5-7 minutes. Stir constantly until they smell nutty and turn a pale golden brown. This step is crucial for the final flavor profile.
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2
In a large mixing bowl, combine the toasted steel-cut oats, fine oatmeal, and breadcrumbs. Whisk them together to ensure an even distribution of grains.
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3
Add the finely shredded suet to the grain mixture. Use your fingertips to rub the suet into the oats until the mixture resembles coarse sand, ensuring there are no large clumps of fat.
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4
Stir in the minced onion, sea salt, black pepper, white pepper, mace, coriander, and dried thyme. The aromatics should be thoroughly integrated into the dry base.
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5
Gradually pour in the milk and stock while stirring with a sturdy wooden spoon. The mixture should be thick and slightly sticky, but not liquid; the oats will absorb the moisture as they cook.
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6
Prepare your 'casing' by laying out two large sheets of heavy-duty aluminum foil, topped with a layer of parchment paper. Alternatively, you can use wide synthetic sausage casings if available.
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7
Spoon the mixture onto the center of the parchment paper, forming a long log shape roughly 2.5 inches in diameter.
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8
Roll the parchment and foil tightly around the mixture, twisting the ends firmly like a Christmas cracker to compress the pudding. This ensures a dense, sliceable texture.
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9
Place the wrapped pudding in a large steamer basket over boiling water. Cover and steam for 1 hour and 30 minutes. Check the water level periodically to ensure it hasn't boiled dry.
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10
Once cooked, remove the pudding from the steamer and let it cool completely at room temperature. For the best results, refrigerate overnight to allow the pudding to set firmly.
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11
When ready to serve, unwrap the cold pudding and slice into rounds approximately 1/2 inch thick.
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12
Heat a knob of butter or a splash of oil in a cast-iron skillet over medium-high heat. Fry the slices for 3-4 minutes per side until a deep, crispy golden-brown crust forms while the center remains soft.
💡 Chef's Tips
Always toast your oats first; it prevents the pudding from having a 'raw' flour taste and adds a beautiful complexity. If you cannot find beef suet, frozen grated unsalted butter works well, though the flavor will be more dairy-forward than traditional. Ensure your onion is minced as finely as possible so it melts into the pudding rather than leaving chunky bits. Don't skip the refrigeration step—slicing a warm pudding will result in it crumbling apart in the pan. Adjust the pepper levels to your liking; white pudding is traditionally quite peppery to contrast with eggs and bacon.
🍽️ Serving Suggestions
Serve as part of a 'Full Irish' breakfast alongside fried eggs, back bacon, and soda bread. Top a thick slice of fried white pudding with a seared scallop for an elegant surf-and-turf appetizer. Crumble crispy fried pudding over a warm potato salad for a salty, textural garnish. Pair with a robust Irish breakfast tea or a dry Irish stout to cut through the richness of the suet. Serve with a dollop of apple sauce or red onion marmalade to provide a sweet acidity that balances the savory oats.