WHITE PUDDING- White pudding is a variety made without blood, but using minced liver instead..


  • 1 quarter pint of fresh pig's blood
  • 8 oz. bread cut into cubes
  • 1 quarter pint of skimmed milk
  • 1 lb. cooked barley
  • 1 lb. fresh beef suet
  • 8 oz. of fine oatmeal
  • 1 tsp. salt
  • 2 tsps. ground black pepper
  • 2 tsp. dried mint


Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temoerature. Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with salt and pepper and mint.
Have ready two or three large roasting pans. Divide the mixture between them, they shouldn't be more than three-quarters full. Bake in a moderate oven (350*F. for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding, which will keep well in a cold cupboard or fridge.
Cut into squares and fry until heated through and the outside is crisp, in bacon fat or butter.

Serves Six It is normally fried and is an essential part of a traditional Irish breakfast. Or-- for supper with fried apples and mashed potatoes.

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Submitted 6/13/05.
Source: Local Ireland
Submitted By: Eileen Werth
Traditional Irish Black--White Pudding