White pudding. How Its made. Making White Pudding. White Pigs Pudding.
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- Опубликовано: 16 апр 2024
- The lost art of making traditional White pudding, also known as White Pigs Pudding.
This is the more glamorous cousin of the black pudding. Black pudding is made with blood whereas White pudding is made with pork back fat. This is a truly dying art, what was once prevalent on every butchers counter is now becoming increasingly hard to find, I don't know why as to my mind, it knocks spot of black pudding and should be a staple on everyones full English breakfast plate... 
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White pudding is still a big thing in Dublin. Smears like pate on your fried bread. Yummmm.
I have great memories of going to the chip shop for a white puddin supper where my dad grew up. Homemade like this must be just incredible.
I think im going to try this recipe!
Love it! Cheers mate 🍻
love this shame we dont have the spice recipe so we can try reproduce it
The only time I've ever seen or eaten it is in Ireland.
Any chance of a copy of your _top secret_ spice recipe, and I'll give this a go? I've even got some pearl barley in the cupboard, but no leeks.
Love the format of this video
White puddin' Black Puddin' and Fruity puddin' ' Do you have a good recipe for Fruit Pudding? I have made it a couple of times. I'm from Glasgow.
One must always have a secret blend of spices. 😉 👨🍳
White pudding is amazing just about every butcher in the western Isles Scotland makes it
Hi Scott ,love watching all your vids,can you please tell me, is that boiler suitable for sous vide & if so how much is one ,cheers 😀
Nice job done 👌😉👍
Could you do a recipe for a "Full Emglish" breakfast and the parts to it? I live in Canada and would love to try to make all the parts of it!
A Scot’s friend of mine gave my mum some white pudding. We had no idea what to do with it so we had it with custard 😂. It was delicious. He was horrified when we told him ha ha.
Nice Scott. How do you like serving these?
Great video. I'm a big fan of both black pudding and white pudding. If I made this white pudding, how long will it stay fresh in the fridge, and also, can I freeze it?
Scott Rea,are ox runners the small or large intestine?
Could you put the pearl barley through the mincer too or will it ruin the texture?
Gimme that spice mix recipe.
Come on mate share the recipe keen to give it a crack down under.
Bacon, white pudding, a couple of eggs and a crusty batch! Lush!!!
We can’t make it without the secret spices! Lol
Someone should try combining black and whites puddins into one. I guess a grey puddin doesnt sound great but it might be amazing.
It exists and comes in a corkscrew of white and black, but is probably heavily processed from a factory.
There’s a farm shop near to where I live ( between Bradford and,Halifax and Keighley that sells slices of black and white pudding roulade, which is bought in from another supplier. It’s made by filling a baking tray with a layer of black pudding and letting it set up, then adding a layer of white pudding on top and letting that set up. You then tip the two layers out and roll them together in the same way as you would roll up a Swiss Roll. Slices can then be cut from the log and fried just like a normal slice of black pudding. Iwould advise cutting slices at least 1/2 an inch to 3/4 of an inch thick and no thicker, to avoid undercooking. It goes well with either a fried or poached egg on top.
@@andrewcoates6641 It sounds great but I'm in canada and theres quite a distance between Bradford and Halifax here. 😂
so the main differentiator between white and black pudding,
is that full fat milk is used in white,
and pig's blood is used in black?
What's the music?
It beggers belief the amount of arguments you can get into for saying White Pudding around a scotsman or an Irishman. They both have "White Pudding" and they're different from each other.
I love proper BLACK pudding but WHITE pudding just doesn't appeal to me. It's probably a regional thing.
You’re just made me hungry for a scotch fry up
1st
Never tried it but I'm sure made at home it would be delish!
Sorry, but it's a bit mean not to give us the recipe. You've given us no quantities and why are you keeping the spices secret? I'm a subscriber because I want to cook your food, not because I want to watch you cook.
@@ashleighsr-z9159 Thanks, I appreciate the info. I will be unsubscribing, as it's ridiculous to expect anyone to trawl through years of his back videos just in case there's an actual recipe somewhere.
@@lakrasiayou hardly need to go through Scott’s entire catalogue of recipes, just click on the magnifying glass icon and type in the search bar White Pudding and enter. You will find at least three videos from Scott and many others, but stick with Scott’s videos and check the quantities in each recipe because at least one of his videos is big enough that you’ll be eating white pudding for months, but there’s one that makes about 3 full size rings and a couple of smaller pieces. In reply to another comment yes you can use a sous vide machine if you have one but a simple pot of hot water and a thermometer is enough to do the job.
@@andrewcoates6641 Thanks, but I have better things to do with my time. There are way better cooking channels.
@@andrewcoates6641 I'm astonished that you think I care. If the guy can't be arsed to give us the recipe, then that's the end of it. The only button worth clicking on is the unsubscribe button. This is a rubbish channel - a cooking channel without the recipe!
@@lakrasia that is such a shame, if you go to Playlists you’ll find you’ll find the Sausage Making category where a specific recipe is easily found.