- Yield: 2 medium white puddings
- Prep Time: 15 minutes
- Cook Time: 25 minutes to boil and rest at room temp for 60 minutes
- Serving: 6 people
Bonita's White Puddings
HI and Welcome to our website!
If you are wondering what WHITE PUDDINGS is I'm going to share with you everything you need to know and what it is to HOW TO MAKE IT.
So sit back and make yourself a cup of tea and I will share with you our video and the method to our recipe, thats right MY RECIPE. This is a traditional Newfoundland and Labrador meal but it is also a WILL HINDEN SECRET, what I mean about that I have been trying to get this recipe from our elders and local butchers but no one is going to give up their recipes. So today you will have full access to MY recipe, made to suit the home cook and you don't need all of those fancy grinders, sleeves or big gadgets.
Just roll in the cheese cloth and then the clear wrap, the clear wrap is ONLY for rolling and setting the pudding and then when ready to boil and cook you need to remove the clear wrap and roll in a cotton bag or cloth. NEVER COOK IN CLEAR WRAP, its only for sealing a bowl, sandwich or anything that don't involve cooking.
https://www.bonitaskitchen.com/cookbook
Please continue on to our recipe posted below to make our Bonita's White Puddings.
Ingredients
- Beef Fat ( suet ) - 2 Cups, trimmings with some beef
- Oatmeal - 1 Cup
- Bread crumbs - 1 cup, stale
- Onion - 1 small
- White Pepper - 1 Tsp
- Black Pepper - 1 Tsp
- Sea salt - 2 Tsp
- Onion Powder - 1 Tsp
- Savoury - 1 Tsp
Instructions
- In kitchen aid or blender start by grating ingredients, finely grated oats then toss in a large bowl.
- Then finely grate bread crumbs, and toss in the same bowl, add sea salt, black and white pepper, savoury and onion powder.
- Then add onion to kitchen aid and finely grate and toss in bowl with dry ingredients.
- Next comes the fat, you need about two cups of trimmed BEEF fat and add to kitchen aid to grate to small pieces, remove 1/2 cup to fry to have beef oil. Then the other grated fat add to dry ingredients and mix everything together until equally blended.
- Then the fat that you fried to oil, pour over mixture and continue blending together. Then put mixture back in the kitchen aid/ blender and work all ingredients together until it starts to bind together, then toss back into the bowl.
- You need layers of cheese cloth, clear wrap only to set the pudding mixture, NOT FOR COOKING.
- Place a piece of clear wrap on the counter, add a piece of cheese cloth over top, then scoop a nice helping of the white pudding mixture unto the cheese cloth. The white pudding mixture is for three puddings so cut mixture in three pieces.
- After you roll the cheese cloth mixture first, rolling away from you and shaping the pudding, then roll the pudding in the clear wrap again away from you and twist and tighten the ends until white pudding is formed.
- After you shaped all three put in the fridge for 10 minutes or longer to harden, when ready to boil or steam white pudding remove from fridge. Remove clear wrap and only leave the cheese cloth on the mixture.
- Then put cheese cloth pudding mixture into pudding bag ( cotton ) and round bag then tie with cotton tread, to help keep the bag together.
- In a medium boiler with half water start the boiling, when ready put the white puddings rolls in boiler and cover, PLEASE NOTE ONLY PUT WHITE PUDDING THATS IN CHEESE CLOTH AND COTTON BAG IN BOILER, start timer for 25 minutes and stove top on medium heat. YOU CAN PUT THE WHITE PUDDING IN CHEESE CLOTH IN ROASTER WITH OVEN SAFE DISH WITH COVER ONLY.
- Boil white puddings for about 25 minutes, when done, remove from water and place in strainer to set for 1 HOUR at room temp, before removing cotton bag and cheese cloth.
- Then cut in small slices and fry in HOT frying pan with NO oil, until golden brown….Serve with fried eggs, pickles or green tomato chow, chow or on its own.
- Note: You can add a pinch of your other seasoning to the bowl before stuffing if you like to make it HOT or SPICY.
Where do I start to convince you how tasty these homemade white puddings are, you can buy them in the stores here in our province but if you are living away and would like a taste of home. You can follow my recipe and enjoy your own BONITA’S WHITE PUDDING made easy at home.
This is it, follow our recipe and take a few minutes to watch our video and you will be making your own white puddings before long.
Now you can see making those for your weekend bunch or weekday supper, anyway you have them you will be so satisfied with the results. Thank you for taking the time to stop by and read my blog and watch our video. So many delicious and easy to make recipe here for you and your family to enjoy. Thank you from Bonita, RMHussey Productions and Team. 🙂
Bonita: It is not easy to make sausage puddings in casings. Using cheesecloth is an excellent idea. Thank you.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Hi Helan: You are very welcome and thank you for stopping by, I’m so glad you enjoyed our recipe. I’ve had so many people asking for me to do a white pudding. But most of us don’t have all of those gadgets for pressing the pudding through a tube. So this was the best way I can do it. Thank you once again for sharing our recipe with your family and friends. Stay safe and Happy Easter. Bonita
Thank you so much for this fantastic recipe! I’ve lived in the US for years and I could only get white puddings when I went home for a visit. I have all the tools to stuff casings so my question is, do you boil it the same way and for the same length of time if you use casings instead of cheesecloth?
Hi Karen, Thank you for your message and for stopping by, I’m so glad you found our recipe and you are going to make it. I’m going to say only half the time because the casings will keep them together. You will only need to boil them, no need to bake them. Then after they cool to room temp you can vacuum seal them to freeze or in freezer bags until you are ready to fry and eat them. Enjoy and Merry Christmas.
Bonita … I poach in plastic wrap and I line loaf tins to bake pudding in a Bain-Marie. It’s food safe and it doesn’t melt.
Hi Phil! Yes for sure and thank you for sharing with me what you used. The plastic wrap is only for shaping it and letting it set!! Of course if you were able to use the proper sausage sleeves that will be better to work with. This is a lovely white pudding recipe and I hope you enjoy to the fullest!!
Bonita