📝 About This Recipe
A cornerstone of the full Scottish breakfast, this authentic White Pudding is a savory masterpiece of toasted oatmeal, rich suet, and aromatic spices. Unlike its cousin the black pudding, it eschews blood in favor of a creamy, peppery profile that offers a delightful nutty crunch and a melt-in-the-mouth texture. Perfectly steamed to bind the flavors, it is a rustic, comforting staple that brings the rugged charm of the British Isles straight to your morning table.
🥗 Ingredients
The Grains
- 250 grams Steel-cut Oats (Pinhead Oatmeal) (essential for the traditional texture; do not use rolled oats)
- 100 grams Medium Oatmeal (helps bind the mixture together)
Fats and Aromatics
- 200 grams Beef Suet (finely shredded; high-quality fresh suet is best)
- 2 medium Yellow Onions (very finely minced)
- 1 tablespoon Unsalted Butter (for softening the onions)
Seasoning and Liquid
- 2 teaspoons Fine Sea Salt (adjust to taste)
- 1.5 teaspoons Freshly Ground Black Pepper (white pudding should have a noticeable peppery kick)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 150 milliliters Whole Milk (warmed slightly)
- 100 milliliters Beef or Vegetable Stock (to add depth of flavor)
For Assembly
- 1 packet Sausage Casings (wide beef or hog casings, thoroughly rinsed)
- 1 roll Kitchen Twine (for tying the ends)
👨🍳 Instructions
-
1
Begin by toasting your oats. Place the steel-cut oats and medium oatmeal in a large, dry skillet over medium heat. Stir constantly for 5-7 minutes until they smell nutty and turn a pale golden brown. This step is crucial for deep flavor.
-
2
In a separate small pan, melt the butter and gently sauté the finely minced onions over low heat for about 8-10 minutes. You want them translucent and soft, but not browned.
-
3
In a large mixing bowl, combine the toasted oats, the shredded beef suet, and the softened onions. Mix thoroughly to ensure the suet is evenly distributed throughout the oats.
-
4
Add the salt, black pepper, allspice, and nutmeg to the bowl. Stir well so the spices coat the dry ingredients evenly.
-
5
Gradually pour in the warm milk and the stock. Stir the mixture until it forms a thick, moist paste. It should be wet enough to hold together but not liquid; let it sit for 10 minutes to allow the oats to absorb some moisture.
-
6
Prepare your casings by running warm water through them to remove excess salt and check for leaks. Cut them into 12-inch lengths.
-
7
Using a sausage stuffer or a wide-necked funnel, gently spoon the oatmeal mixture into the casings. Do not overstuff; the oats will expand significantly as they cook. Leave about an inch of space at the ends.
-
8
Tie the ends of each casing securely with kitchen twine. You can tie them into individual links or leave them as long 'mealing' puddings.
-
9
Prick the casings in several places with a fine needle. This prevents the puddings from bursting during the boiling process as the steam builds up.
-
10
Bring a large pot of water to a very gentle simmer. Do not let it reach a rolling boil, as the turbulence can break the skins.
-
11
Carefully lower the puddings into the water. Simmer gently for 1 hour and 30 minutes. If they float, use a heavy plate to keep them submerged.
-
12
Once cooked, remove the puddings from the water and pat them dry. Hang them or place them on a wire rack to cool completely and firm up.
-
13
For the best flavor, refrigerate overnight before serving. To serve, slice into thick rounds and fry in a little butter or oil until crispy on both sides.
💡 Chef's Tips
Use high-quality fresh beef suet from a butcher rather than the packeted 'atora' style if possible for a better texture. If you don't want to use casings, you can tightly wrap the mixture in parchment paper and then foil to form a log shape before steaming. Always prick the skins before boiling; skipping this almost guarantees a 'blowout' in the pot. Toasting the oats is the difference between a bland pudding and a professional-grade one—don't skip it! If the mixture feels too dry before stuffing, add a splash more milk; it should feel like a heavy porridge.
🍽️ Serving Suggestions
Slice and fry until golden, then serve alongside back bacon, fried eggs, and tinned tomatoes for a Full Scottish Breakfast. Crumble fried white pudding over seared scallops for a gourmet land-and-sea appetizer. Serve as a side dish to roast chicken, using the pudding as a savory 'stuffing' alternative. Pair with a glass of robust Highland single malt whisky to cut through the richness of the suet. Accompany with a dollop of spicy fruit chutney or brown sauce to balance the peppery oats.