Name: 17 Century: White Pudding
Yield: Makes 4 decent-size puddings; serves 4–6
Cuisine: United Kingdom
Ingredients: 3 cloves, ground; ½ teaspoon ground mace; sausage casing, soaked in salted water overnight (or as instructed on the pack); ½ teaspoon salt; ½ teaspoon sugar; a pinch of pepper; 20 g (¾ oz) currants; 3 egg yolks; 20 g (¾ oz) seedless dates; 200 g (7 oz/2 cups) rolled (porridge) oats, soaked in milk overnight, drained; 100 g (3½ oz) pinhead oatmeal (steel-cut oats), soaked in milk overnight, drained; a few saffron threads, added to the cream, optional; 500 ml (35 fl oz/2 cups) thick (double) cream; 50 g (1¾ oz) shredded suet

Preparation info

Makes 4 decent-size puddings; serves
4–6

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

White puddings and black puddings appear in English cookery books at the same time. There were two versions of white pudding: one using liver or white meat such as pork, and one that was entirely cereal in composition. The latter was called ‘Ising Pudding’ in early cookery books but was soon categorised under White Pudding, probably because language evolved and people forgot the name Ising.

James Joyce celebrated the white pudding in A Portra