Black and White Pudding — Print Recipe

Traditional Irish puddings made from oatmeal, onions, and spices — black with beef blood, white without — sliced and fried until crisp.

Ingredients

1 Toast oatmeal in a dry pan for 5 min until lightly golden and fragrant.
2 Sauté onions gently in a little suet until soft and translucent.
3 For black pudding: combine oatmeal, remaining suet, onions, blood, spices, and thyme. Mix well.
4 For white pudding: use the same mixture without the blood, adding extra oatmeal for body.
5 Fill casings or press into a greased loaf tin. Poach gently in simmering water for 1 hour.
6 Cool, then slice thickly and fry in butter until crisp and golden on both sides.

Did You Know?

Clonakilty in County Cork is so famous for its black pudding that it has become a brand name synonymous with the finest quality.