Scotch White Pudding
Ingredients
Directions
Prepare
Mix minced beef suet with finely toasted oatmeal and season with coarse sea salt.
Cut the pudding skins into lengths and fill them with the mixture.
Tie the ends with string and prick the puddings.
Cook and serve
Boil the puddings for one hour.
To serve, warm them in hot water and brown on a grill.
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
- Beef suet
- Provides fat that keeps the filling moist and rich as it cooks.
- Toasted oatmeal
- Absorbs fat and gives the filling its body and a toasted, nutty flavour.
- Pudding skins
- Casing that holds the filling together while the puddings boil.
The step that matters
Pricking the puddings before boiling. Pricking lets steam escape from the casings, so they are less likely to burst while the filling heats and expands during boiling.
“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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