White Pudding

Full product description

Comforting, savoury and softly spiced, our white pudding is a traditional sliceable pudding made with pork, oatmeal and gentle aromatics. Think buttery, peppery flavour with a tender crumb that crisps beautifully on the outside when fried or grilled. Perfect in a full Irish/Scottish breakfast, tucked into baps, or crumbled through stuffings and potato cakes. Ready in minutes; proper nostalgic goodness.

Why you’ll love it

• Tender, oaty crumb that fries up golden and crisp

• Balanced pepper, herb and onion warmth

• Pan, grill or air fryer friendly—quick and consistent

• Lovely for breakfasts, brunch baps and savvy sides

Product & ingredients details

• Traditionally made with pork, oatmeal/oats, onion, herbs and spices

• Usually pre-cooked—slice and heat (check label)

• Supplied as a ring or stick; slice to desired thickness

• Allergen info: contains oats/gluten (and may include barley). Some recipes include milk/sulphites—check the label

How to cook (quick guide)

1. Slice 1–2 cm thick.

2. Pan-fry: Medium heat with a little oil/butter 2–3 mins per side until golden and hot through.

3. Grill: Medium-high 6–8 mins, turning once.

4. Air fryer: 190°C 6–9 mins, turning halfway.
   Food safety: Heat until piping hot throughout (if labelled ready-to-eat, warming is optional but tastier).

Serving ideas

• Full breakfast with eggs, sausages, rashers, beans and toast

• Breakfast bap with fried egg and brown sauce

• Crispy cubes over salads with mustard dressing

• Stuffing & croquettes: crumble into poultry stuffing or mix into potato cakes

• Brunch hash with potatoes, onions and herbs

Storage & handling

• Keep refrigerated below 5°C

• Once opened, keep wrapped and use within 3 days

• Suitable for home freezing (slice with parchment between pieces); defrost in the fridge and heat within 24 hours

FAQs

What’s the difference between white and black pudding?
White pudding contains no blood—it’s pork, oats and spices; black pudding includes blood for a deeper flavour.

Can I eat it cold?
If marked ready-to-eat, yes—though a quick fry makes it far tastier.

How thick should I slice it?
1–2 cm gives a crisp outside and soft centre; thinner for extra crunch.

Does it contain gluten?
Most do (oats/rusk/barley). Please check the label if you need specifics.