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|Place of origin||Ireland, Scotland|
|Main ingredients||Pork meat and fat|
|Cookbook: White pudding Media: White pudding|
White pudding or oatmeal pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is similar to black pudding, but does not include blood; it consists of pork meat and fat, suet, bread and oatmeal formed into a large sausage. Hog's pudding, made in Somerset, Cornwall and Devon, is similar, although it is much spicier as it contains black pepper, cumin, basil and garlic.
In Scotland, white pudding is also known as mealy pudding and does not always take the form of a sausage. It consists of suet, oatmeal, onions and spices.
White pudding may be cooked whole or cut into slices and fried or grilled. It is an important feature of the traditional Irish breakfast. White pudding is also served battered at chip shops in Scotland as an alternative to the fish in fish and chips.
- See, for instance, James Joyce's A Portrait of the Artist as a Young Man: "White pudding and eggs and sausages and cups of tea! How simple and beautiful was life after all!" Joyce, James (1922). A Portrait of the Artist as a Young Man. B. W. Huebsch. p. 168.
- Ayto, John (1990). The Glutton's Glossary: A Dictionary of Food and Drink Terms. Routledge. p. 317. ISBN 978-0-415-02647-5.