Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
White Pudding
The Scottish mealie pudding: toasted oatmeal, suet, onion and breadcrumbs seasoned with white pepper and mace, stuffed into a natural casing and gently simmered. Traditionally eaten sliced and fried with a cooked breakfast, or served whole alongside mince and tatties.
Method
- Rinse the salt from 30 cm of hog casing and leave it to soak in a bowl of cold water for 30 minutes. Slip one end over the cold tap and run water right through the length of it to open it out and check for splits.
- Put 90 g of medium oatmeal into a dry heavy frying pan over medium heat and toast it for 5 minutes, shaking constantly, until it turns a shade darker and smells nutty. Tip it onto a plate and let it cool completely — hot oatmeal would melt the suet.
- In a bowl, rub together the cooled oatmeal, 20 g of dried breadcrumbs, 25 g of shredded suet and 60 g of very finely chopped onion with your fingertips until the suet is evenly distributed through the meal.
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781kcal
10gprotein
81gcarbs
47gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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