All about White Pudding – Grants of Speyside picks up Scottish Craft Butchers Gold Award for 2017

We are delighted to announce that the often unsung hero of the Grants of Speyside pudding range, our White Pudding, has been presented with the White Pudding Gold Award 2017 by the Scottish Craft Butchers. You can buy our White Pudding online by clicking here.

Sometimes we are guilty of showing a bit of favouritism to our Black Pudding and Haggis, who can blame us!? Those are our flagship products, and we feel they deserve all of the recognition they get from inside Grants of Speyside, and from our loyal customers. It’s time for our White Pudding to shine, and thanks to the 2017 Scottish Craft Butchers Awards, now it can do just that.

We thought we’d take the opportunity to answer a few of the White Pudding FAQs we often get a trade shows and in our shops, so here goes:

1. What’s the difference between White Pudding and Black Pudding?

Long answer short is that White Pudding is Black Pudding, minus the main ingredient, blood.

2. What ingredients are in White Pudding?

It differs from producer to producer but ours has three main ingredients; onions beef suet and oatmeal. We blend these three ingredients with our secret seasoning mix and water to produce our White Pudding.

3. How do you cook White Pudding?

Whilst we boil our White Pudding when creating it, we recommend it always be heated thoroughly and serve it piping hot.

Fry – Remove the white pudding from it’s packaging, slice it 1.5 – 2cm thick, and a little oil to the frying pan and fry for 2 – 3 minutes per side until thoroughly cooked.

Grill – Remove all packing. Slice white pudding 1.5 – 2cm thick and place under the grill for 6 -8 minutes, turning halfway and until thoroughly cooked.

Microwave – Remove all packaging. Slice the white pudding into 1.5 – 2cm thick, microwave on full power for 1 – 2 minutes until thoroughly cooked.

4. What meals can White Pudding be served with?

White Pudding is a versatile wee beast. As a family, we Grants enjoy it as an extra element to the Scottish classic Mince and Tatties. More traditionally, White Pudding has been stuffed into chicken in place of the Haggis in Balmoral Chicken recipe, and then wrapped in bacon and roasted.

Alternatively, white Pudding is a great addition to any fry up, and those who love its flavour and texture prefer it to Black Pudding or Haggis in a fry up. Me personally, I’ll have a slice of each!

5. How do I store my Grants White Pudding?

White Pudding must be kept refrigerated. Please use your white Pudding by the date stated on the packaging, and once open, use it all up in the space of 24 hours.

If you’re planning on freezing it, we recommend slicing it first. This means you can defrost it as you need. Once frozen use within nine months.

 

So that’s it. Our White Pudding the award winner and all about how we make it and cook it at Grants. Enjoy with your next order.

 

 

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