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Scottish White Puddings

A savory pudding made of beef suet, toasted oatmeal, pepper, salt, and wrapped in pudding skins, boiled and then browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Scottish White Puddings

Ingredients

Directions

Prepare the filling

  1. Mince the beef suet coarsely and mix it with one-third of its weight of toasted oatmeal.

  2. Season the mixture with pepper and coarse sea salt.

Fill and cook

  1. Clean the pudding skins thoroughly and cut them into equal lengths.

  2. Fill the skins with the mixture and sew or fasten the ends.

  3. Boil the puddings for one hour, pricking them with a needle to release air as they swell.

Serve

  1. To serve, warm them in hot water, then brown on a grill or in an oven, and serve hot.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Good beef suet
Provides fat that melts during boiling, keeping the filling moist and rich.
Highly-toasted oatmeal
Absorbs fat and gives the filling a firm, toasty, nutty texture.
Pudding skins
Act as the casing that holds the filling together during boiling.

The step that matters

Pricking the puddings while they boil. As the filling heats, trapped air and steam expand and can split the skins. Pricking with a needle lets air escape so the casings stay intact.

“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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