For rest of the dried fruit amount I used cherries golden raisins and cranberries. Bring to a boil and let simmer for one minute. Remove from the heat and stir in the flour, baking soda and eggs. In a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. My daughter was awarded Reserve Champion from the 4H judge for Microwave Cooking with this recipe! She makes it every year on Hogmanay. And we all love to eat this dessert too. Many older recipes are sweetened: a 15th century British pudding combined pork liver, cream, eggs, breadcrumbs, raisins and dates, while a 1588 recipe collection featured a white pudding made of beef suet, breadcrumbs, egg yolk and currants, flavoured with nutmeg, sugar and cinnamon. White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Scotland, Ireland,[1] Northumberland, Iceland, Nova Scotia, and Newfoundland. Let stand for 5 … Tried this for a Burns Supper worked well just bear in mind that the mixture will bubbble quite a bit when you add the dry ingredients due to the baking soda so use a big enough saucepan also if leaving it cool fully keep it covered to prevent too much crust. I cooked it in my largest mixing bowl. Inverness-shire Blue, Blue Stuart), https://en.wikipedia.org/w/index.php?title=White_pudding&oldid=975284752, Creative Commons Attribution-ShareAlike License, This page was last edited on 27 August 2020, at 19:03. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. My Granny's dumpling brought into the 20th century, no longer hours on end cooking, just ten minutes in microwave! Give it a try! lined the bowl with baking parchment and slid out no problem. Info. Cook for 10 minutes on full power. I drizzled half & half over the dessert at home; otherwise the recipe was made just as directed. White puddings were once also associated with south-western England: Taylor, in the 17th century, mentions "the white puddings of Somersetshire". It is easier if you soak the … Well! Pour into a microwave-safe bowl. [2] Recipes in previous centuries included a wider range of ingredients. Great with custard! dried blueberries. Add comma separated list of ingredients to exclude from recipe. Percent Daily Values are based on a 2,000 calorie diet. White puddings were once also associated with south-western England: Taylor, in the 17th century, mentions "the white puddings of Somersetshire". Amount is based on available nutrient data. Thanks for a lovely quick recipe. The flavor is delightful; it reminds me of Figgy Pudding! [8] These oatmeal-based puddings survived into modern Irish and Scottish cuisine, although with significant regional differences. this link is to an external site that may or may not meet accessibility guidelines. Information is not currently available for this nutrient. Place the bowl into the microwave, uncovered. [6] A similar recipe given in Woolley's 1670 book The Queen-Like Closet used hog's lights and was filled into intestine sausage-skins. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. We steamed this pudding because I thought it was more like a steamed pudding than a cake. Everybody in my house and most guests loved it. Let stand for 5 minutes. Even though I had only whole wheat flour instead of all purpose flour. I made it in individual servings like I make brown bread. I found this to be an interesting and authentic recipe... with 21st century ease. Irish white pudding is an important feature of the traditional Irish breakfast. It is usually eaten with mince and tatties, battered and deep fried at a chip shop and served with chips as a white pudding supper and sometimes used as a stuffing for chicken, though usually an alternative white pudding recipe of skirlie is used. White pudding is often thought of as a very old dish[3] that, like black pudding, was a traditional way of making use of offal following the annual slaughter of livestock. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. [7] By the mid-18th century, Elizabeth Raffald's white pudding recipe, "White Puddings in Skins", combined rice, lard, ground almonds, currants and egg, using sugar, nutmeg, cinnamon and mace as flavourings: by this period the inclusion of offal such as liver or lights, as well as sweet flavourings, was becoming rarer.[7]. For dried fruit I used a package of 3.5 oz. White Pudding is a traditional Scottish oatmeal dish though it is also cooked in Ireland. Scottish white pudding is often served, like skirlie, with minced beef and potatoes, or is available deep fried in many chip shops. Allrecipes is part of the Meredith Food Group. Shropshire Blue (orig. It reminded me of dumpling from many years ago. Nutrient information is not available for all ingredients. Whereas black pudding-type recipes appear in Roman sources, white pudding likely has specifically medieval origins, possibly as a culinary descendant of medieval sweetened blancmange-type recipes combining shredded chicken, rice and almonds,[4] or as a way of lightening up offal with the addition of cream, eggs and breadcrumbs. Served it with ice cream and coffee filled wafer. Another Scottish variant, fruit pudding, includes dried fruit in addition to beef suet and oatmeal. You saved Scottish Pudding to your. Hog's pudding, still made in Somerset, Cornwall and Devon, is very similar to other white puddings although is somewhat more highly spiced. Add comma separated list of ingredients to include in recipe. There was one guest who did not like it but his choice is different maybe. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet;[9] the same mixture simply fried in a pan is known as skirlie. Alongside these more refined and elaborate recipes, a simpler form of white pudding was popular in Ireland, Scotland, and some parts of Northern England, combining suet, oatmeal (or barley in Northumberland), seasoning and onions, in sheep's or cow's intestines. Cook for 10 minutes on full power. An oatmeal pudding recipe found in the 18th century Compleat Housewife is made with beef suet and cream, thickened with oatmeal and mixed up with egg yolks, then baked in a dish with marrow. Hog's pudding, still made in Somerset, Cornwall and Devon, is very similar to other white puddings although is somewhat more highly spiced. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed; typical spices used include white pepper, nutmeg, and sage. 554 calories; protein 6.7g 13% DV; carbohydrates 82.5g 27% DV; fat 24.3g 37% DV; cholesterol 46.5mg 16% DV; sodium 447mg 18% DV. White pudding is broadly similar to black pudding, but does not include blood. [5] Meatless versions were common, as they could be eaten during the Lenten period of abstinence. I wasn't sure what spice blend to use so I used Chinese Five Spice Blend. I made it today. I loved this simple interpretation of an old familiar favorite! But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

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