White Puddings
Ingredients
Directions
Prepare the skins
Wash the pudding skins in salt and water, turn them inside out, rinse, and leave them overnight in cold water.
Make the filling
Chop the suet and add it to the oatmeal with seasoning and grated onion if desired.
Fill and cook
Fill the skins about two-thirds full, tie them in circles, and prick them.
Boil the filled skins in boiling water for about 2 hours.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Forms the bulk of the pudding and absorbs fat and moisture as it cooks.
- Suet
- Adds fat that keeps the filling moist and rich as it cooks.
- Onions
- Add savoury flavour and aroma to the filling.
The step that matters
Filling the skins two-thirds full. Oatmeal swells as it absorbs liquid and fat during cooking. Overfilling can split the skins, while underfilling leaves loose pockets, so leave room for expansion.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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