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
Macroom Oatmeal else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture." Food writer John Thorne said it "may well be the best oatmeal I've ever eaten." Fodor's Ireland mentions Macroom Oatmeal. Darina Allen of Ballymaloe House, where Macroom Oatmeal is served for breakfast, said that Macroom Oatmeal has "a cult following both at home and abroad." James Beard 2010 Cookbook of the Year "The Country Cooking of Ireland" says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork." Macroom Oatmeal Macroom Oatmeal is a traditional