By eatmundo · July 6, 2026
🇬🇧AI-generated imageWhite 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
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by finely dicing 100g pork back fat and 100g beef suet. In a large bowl, combine the diced fat with 300g 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 300ml of good quality chicken or vegetable stock to the mixture, mixing well, until the ingredients are evenly moist but not soggy. Leave it to stand for 15 minutes so the oats absorb the liquid; the mixture should then hold together when pressed.
- 4
Traditionally, white pudding is encased in natural casings, but for home cooking you can divide the mixture in half and shape it into two thick logs, each 5cm in diameter and 20cm long. Wrap each log 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 logs into the simmering water. Poach for 60 minutes, keeping the water at a gentle simmer, not a rolling boil.
- 6
After poaching, remove the puddings from the water and allow them to cool completely, still wrapped, on a wire rack. Once cooled, they 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 15ml oil in a frying pan over medium heat.
- 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 is white pudding?
White pudding is a meat-based sausage originating from the United Kingdom and Ireland. It is primarily composed of oatmeal, suet, pork fat, and spices, and is typically served as part of a breakfast meal.
What kind of pork fat is best suited for a savoury White Pudding?
For a savoury White Pudding, use fresh pork back fat, diced small (not rendered lard), together with beef suet. This provides richness and moisture, melting slowly during cooking.
What type of oatmeal should I use to achieve the correct texture in White Pudding?
Use traditional medium oatmeal, pinhead (steel-cut) oats 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 poached pudding is fully cooked when it feels firm to the touch all over. A skewer inserted into the centre should come out clean, showing that it has set through. It turns golden only later, when the slices are fried.
How do I keep my White Pudding from tasting bland?
Season the mixture well with salt and pepper, use plenty of onion, add nutmeg and a pinch of mace, and moisten it with a good quality chicken or vegetable stock.
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