White pudding White pudding White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. White pudding is often thought of as a very old dish that, like black pudding, was a traditional way of using up offal following the annual slaughter of
Barley flour creating a composite flour, which is used to prepare various breads. Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product. Barley flour is also used as an ingredient in some specialty foods. Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, similar to Grape-Nuts cereal. Malted barley flour, referred to as malt flour, is prepared from barley malt, which is barley that has undergone the malting process (partial germination [sprouting] followed by hot-air drying to