British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. White Pudding
A mild, delicately seasoned sausage of oatmeal, suet, and spices — a cherished part of the Irish and Scottish fry-up, golden and slightly crisp when fried.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Soak the oatmeal in warm water for 30 minutes, then drain well.
- 2
Gently sweat the onion in a little fat until soft and translucent but not browned, then let cool.
- 3
Mix the soaked oatmeal with the suet, pork back fat, cooled onion, mace, white pepper, and salt.
- 4
Moisten the mixture with enough stock to give a soft, spoonable consistency.
- 5
Pack the mixture into sausage casings, tying off into links, or spoon into a pudding cloth and tie securely.
- 6
Lower the puddings into a large pot of barely simmering water and poach gently for about 1 hour, taking care the water never reaches a full boil.
- 7
Lift out and cool completely, then chill.
- 8
To serve, slice thickly and fry in a little butter or bacon fat over medium heat until golden and crisp on both sides.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving10
Calories
0 g
Protein
2 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
White pudding is a close cousin of black pudding, made from the same base of oatmeal and suet but without the blood that gives black pudding its dark color and mineral edge. It's traditionally part of a full Irish or Scottish breakfast, sliced and fried alongside eggs and bacon.
Listahan note
This version relies on the oatmeal to soak up moisture and bind the mixture as it cooks, similar to a savory porridge, with the onions providing a sweet background rather than any single dominant spice.
Technique cues
- Toast the oatmeal briefly if it isn't already toasted before combining it with the other ingredients; raw oatmeal can taste flat compared to oats that have picked up some color and nuttiness first.
- Sauté the onions until soft and translucent before mixing them in, since raw onion pieces stay crunchy and unevenly distributed through the finished pudding.
- Cook the mixture gently — a hard boil can cause the suet to separate out and pool rather than staying emulsified through the oatmeal.
- Let the pudding set and firm up fully before slicing, whether it's cased and poached or set in a mold; slicing it while still soft causes it to crumble apart.
Kitchen flow
- Parallel prep
- Set the table and prep toppings while White Pudding cooks — most breakfast dishes only need a few unattended minutes. This one leans on the beef or pork suet. Plan around the fry; that's the slow part.
- Make-ahead
- Prep the components of White Pudding the night before so morning assembly is quick. This one leans on the beef or pork suet. Everything else is quick — the fry is the one step that takes real time.
- Leftover move
- Refrigerate leftover White Pudding and reheat gently — a splash of water or milk on reheat keeps the texture from going dry. This one leans on the beef or pork suet. Everything else is quick — the fry is the one step that takes real time.
- Cleanup rhythm
- Soak the pan used for White Pudding right after cooking — eggs and batters set hard fast once the pan cools. This one leans on the beef or pork suet. The fry step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Suet
Flavor support
Purpose: Suet supports the balance of White Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
oatmeal
Flavor support
Purpose: oatmeal supports the balance of White Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
onions
Aromatic base
Purpose: onions creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Slice white pudding into rounds and fry in a hot pan until the cut sides turn golden and slightly crisp, rather than boiling or steaming it again once it's already cooked.
- Serve it as part of a full breakfast plate alongside eggs, bacon, and toast, where its milder flavor balances the saltier, richer items on the plate.
- It keeps well refrigerated for several days once cooked, and slices freeze reasonably well for reheating one portion at a time.
Ingredient swaps
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the beef or pork suet.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef or pork suet.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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