White Puddings / Mealie Puddings Ingredients
1 pound (450 g) of beef suet shredded
2 pounds (900 g) of medium oatmeal toasted in the oven
4 medium onions finely chopped
Pudding skins (available from butchers)
Jamaica pepper (allspice)
White Puddings / Mealie Puddings Cooking Method
The pudding skins are prepared by soaking overnight in salt water prior to use.
Mix the beef suet with the oatmeal, onions, allspice and salt. (Mealie puddings are traditionally highly seasoned, so add generous amounts of the allspice and salt to your own taste.)
Cut the skins to lengths of around 8 inches.
Push the pudding mixture into the skins leaving some slack. Slack is needed for the mixture to expand into and to knot both ends of the pudding.
Knot both ends of the pudding.
Boil the puddings for an hour, pricking them as they swell in the pot, to let out the air.
Eat immediately or store. Some prefer to fry the puddings before serving to brown and crisp the skins.
The puddings will keep for months stored in bran or oatmeal. When you want to use them, warm them through in hot water for about 20 minutes until hot throughout.