andylancelotAfter devising ‘Œuf Lancelot’* due to my complete inability to poach an egg properly (despite trying thousands of methods) I’ve found that illusive ingredient… it’s #WhitePudding from #Ireland - delicious
*peeled soft boiled egg
Skip Lacaze@HighlandLawyer @cstross @marjolica Oddly enough, I had never heard of anything named lorne except for Canadian entertainers until yesterday, when I looked up the alternative versions of the #FullEnglishBreakfast. Then I had to look up #rusk, #BlackPudding, and #WhitePudding. You guys will eat anything.
David de Groot 𓆉So good! Fried up rounds of #WhitePudding with a bit of brown sauce (in this case Coopers Ale sauce).
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If you enjoyed that, and want to try it yourself, but need full measurements, and a video demonstration, I can highly recommend Scott Rae's "How to make traditional #WhitePudding" video: https://www.youtube.com/watch?v=noUxL2odVEs
Final stage of the #WhitePudding making.
The puddings are now cooked and have not split (always good). I remove each hand of puddings from the hot pot into iced water for rapid cooling and setting.
Also, the 2nd long pudding is ready for tying. This time I looped it rather than let it go everywhere.
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Second last step in #WhitePudding production, the boiling of the pudding.
Now, don't get the word boiling mixed up with the definition of boiling. No, we're not using boiling (100ºC) water, but rather a wee bit cooler at 180ºF (82ºC). You cook the puddings for 30-40 mins.
The final step will be to cool in iced water, before storing (I usually freeze most of them, and keep one out in the fridge for eating).
Once you've filled the entire casing, you'll have one very long #WhitePudding sausage.
At this point, I must stress, do not let it slide off the bench onto the floor, and if it does, don't madly grab at it to catch it. The resultant mess is quite incredible.
Instead, tie off your sausage into loops ready for boiling.
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Next step in #WhitePudding manufacture, fill the sausage casings. Because we do this so infrequently, we invariably forget something important. In this case, it was "leave the cutting blade IN the mincer".
Anyway, here is the casing loaded onto the stuffer, and some extruded sausage.
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After a quick trip to the shops for more cornflour (corn starch), because I forgot to check I had enough, we add 1lb of cornflour to the mix.
Then, I remove the cutting blade from the mincer, and add the sausage stuffer attachment.
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Next, add the flour to the #WhitePudding mix, you can't easily stir all of this in, as the mix gets quite stodgy, so add the milk, one pint at a time (total 4 pints).
Stir well until it is all combined.
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