White Pudding

[johnfb]

Ok so here's my attempt at White Pudding: http://adventureswiththepig.wordpress.c ... e-pudding/

Great work there, they turned out really well.
I have also made them in large skins too but find the cling film the easier option tbh.
Glad they turned out well for you and that you like the taste.

By the way, I soak my pinhead oatmeal overnight to plump it up.
The last batch I made I addded the spice mixture to the oatmeal as it soaked overnight to try get more flavour into it.
Not sure if it made any difference though.

John

[adventureswiththepig]

Nice. My oatmeal was actually ground oatflakes. They seemed ok after half an hour or so.

[johnfb]

Nice. My oatmeal was actually ground oatflakes. They seemed ok after half an hour or so.

Yeah, the first time I made 2 batches one with the flakes just to see...turned out well.
The pinhead is a bit tough, and needs to be softened.

Ohh, by the way, I used onion powder for the last batch instead of real onion...more onion flavour came through but not so much that you'd notice, if you know what I mean.

Try putting some cooked barley in there next time after the grinding, that's popular in Ireland as well.

[wheels]

It funny how people vary - I like pinhead oatmeal in them with a slightly crunchy texture.

Phil

[johnfb]

It funny how people vary - I like pinhead oatmeal in them with a slightly crunchy texture.

Phil

Yeah but you're crazy.....

[wheels]

Doh, you've found me out!

Phil

[adventureswiththepig]

Do you reckon the clingfilm method would work for a black pudding? I'm thinking your stiffer oatmeal, pearl barley filled type...

[johnfb]

Do you reckon the clingfilm method would work for a black pudding? I'm thinking your stiffer oatmeal, pearl barley filled type...

Mmmmm...good question.
I would think "no" is the answer if you are pouring in a liquid form to be poached...I would think skins are necessary for this.


http://www.youtube.com/watch?v=0yRbHGEAHY4

[wheels]

I agree with john. Cling film would be no good for BP. If you don't want to case them, cook them in a loaf tin in a bains-marie like you would a pate.

Phil

[adventureswiththepig]

Do you reckon the clingfilm method would work for a black pudding? I'm thinking your stiffer oatmeal, pearl barley filled type...

Mmmmm...good question.
I would think "no" is the answer if you are pouring in a liquid form to be poached...I would think skins are necessary for this.


http://www.youtube.com/watch?v=0yRbHGEAHY4

Absolutely right. I made them last night and there was no hope of rolling them in clingfilm.

[adventureswiththepig]

Having another go at this today. Can you remind me what the cornflour is for? Its raining and I can't be bothered to go get some...

[johnfb]

I have updated my recipe for this if anyone cares to try them out sometime:


Spice mix

White pepper : 5 grm
Coriander powder : 5 grm
Ginger powder : 5 grm
Mace : 2 grm
Nutmeg : 3 grm
Allspice : 2 grm
Dried Sage : 5 grm
Mixed herbs, dried : 2 grms
MSG : 5 grms
Onion Powder : 20 grms


----------------------------------------------------

600 grm of fatty pork mince
325 grm pinhead oatmeal (next time I am going to add some cooked barley to the mix too)
400 grm water ( I add this hot to the pinhead oatmeal and leave overnight to bulk up )
20 grm cornflour
10 grm of milk powder
30 grms of spice mix
40 grm of salt
10 grm of icing sugar
100 grm of breadcrumbs


Next batch I am going to add 400 grm of chicken stock instead of water.
I also upped the salt level as I found I was putting salt on the cooked product so just decided to add it into the blend....to hell with blood pressure.

[Iamarealbigdog]

will give the updated recipe a run this weekend