🇬🇧 United Kingdom · Food
White Pudding
By eatmundo · July 6, 2026
White pudding is a traditional British and Irish savoury dish, often enjoyed as part of a full breakfast. It's a delectable blend of pork fat, oatmeal, and spices, which when fried, creates a wonderfully crispy exterior and a moist, flavourful interior.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by finely dicing 200g pork back fat and 100g beef suet (or use more pork fat for a richer flavour). In a large bowl, combine the diced fat with 150g medium oatmeal, 1 large finely chopped onion, and 50g plain flour.
- 2
Season the mixture generously with 1 teaspoon of salt, ½ teaspoon of black pepper, ¼ teaspoon of ground nutmeg, and a pinch of ground mace. Mix all the ingredients thoroughly with your hands until well combined.
- 3
Gradually add about 150ml of good quality chicken or vegetable stock to the mixture, adding more if needed, until the ingredients are moist but not soggy. The mixture should hold together when pressed.
- 4
Traditionally, white pudding is encased in natural casings, but for home cooking, you can shape the mixture into a thick log, about 5cm in diameter and 15-20cm long. Wrap it tightly in cling film, twisting the ends to secure.
- 5
Bring a large pot of water to a gentle simmer. Carefully place the cling-filmed white pudding log into the simmering water. Poach for 45-60 minutes, ensuring the water remains at a gentle simmer, not a rolling boil.
- 6
After poaching, remove the pudding from the water and allow it to cool completely, still wrapped, on a wire rack. Once cooled, it will firm up considerably and can be refrigerated for several days.
- 7
When ready to serve, unwrap the white pudding and slice it into 1.5-2cm thick rounds. Heat a frying pan over medium heat with a little oil or butter.
- 8
Fry the white pudding slices for 3-4 minutes per side, or until beautifully golden brown and heated through. Serve immediately as part of a traditional breakfast or with other savoury dishes.
Frequently Asked Questions
What kind of pork fat is best suited for a dessert White Pudding?+
For a dessert White Pudding, use finely chopped, fresh pork back fat (not rendered lard) or suet. This provides richness and moisture without a strong savory flavor, melting slowly during cooking.
What type of oatmeal should I use to achieve the correct texture in White Pudding?+
Use traditional medium-ground pinhead (steel-cut) or coarse rolled oats. These varieties absorb moisture well and retain some bite, preventing the pudding from becoming overly mushy or gummy.
How can I tell when my White Pudding is properly cooked and set?+
The pudding is fully cooked when it feels firm to the touch and has a slightly browned exterior. A skewer inserted into the center should come out clean, indicating it has set through.
How do I ensure my White Pudding tastes like a dessert, not savory, with ingredients like pork fat and onion?+
To balance the savory notes for a dessert, increase the amount of sweet spices like cinnamon, nutmeg, and cloves, and consider adding a sweetener such as sugar or dried fruit like raisins to the mixture.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
