Now that I know how much fat I have, I can measure out the other ingredients.

Approx. 2.5lb of pearl barley, which will need to be boiled to soften first.

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Next step in the #WhitePudding is to wash and cut your leeks (or in this case, one large leek - 1.2lb)

It is important to fold back the leaves to wash the accumulated dirt out.

Then you want to cut the leeks into pieces that your mincer can handle.

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Now prepare your mincer. I'm using a 50+ year old Kenwood Chef I inherited from my Grandmother.

Then you'll want to mince the leeks and fat. Use the mincer plate with the largest holes.

Combine together, cover and put in the fridge until you're ready for them. (meanwhile the barley is still boiling).

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Don't forget your barley! Stir it every now and then, and taste it to see if it is done. You don't want it too firm, but also don't want complete mush either.

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Measure out your spice mix (4:1.5:1 oz of salt : pepper : other spices) The other spices could be Celery Salt, or in my case, Mace, Cayenne pepper and ground onion seeds).

It seems like a lot of salt, but given the volume we're making, it really isn't.

Note: Since my fat amount was less than I needed, I've reduced the spices accordingly.

#Cooking #WhitePudding

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Now comes the messy part of the #WhitePudding production.

Find the biggest bowl you own, put the barley in it (hopefully your water content was just right & it doesn't need straining).

Add the fat/leek mix, and then the spices. Stirring thoroughly.

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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.

#Cooking

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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 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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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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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).

#Cooking

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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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