Scottish Skirlie Recipe (Mealie Pudding, or White Pudding)

Skirlie, also known as Mealie Pudding or White Pudding is a traditional Scottish dish. When cooked it makes a fantastic accompaniment for meat, pork or fowl, or can be used uncooked as a stuffing for roasts. It’s also served as a vegetarian alternative to haggis, or to meat eaters that don’t relish eating sheep’s heart, liver and lungs. Skirlie can also be rolled into balls and cooked like dough balls in soups and stews.

Skirlie has many meanings in the Scottish language. The Scottish Dictionary of 1841 defines “Skirl In The Pan” as: the noise made by a frying pan when the butter is put in which prepares it for receiving the meat. The difference, then, between Skirlie and Mealie Pudding is that Skirlie is fried and Mealie Pudding is steamed, although both contain the same ingredients.

Scottish fish and chip shops will serve you a battered and deep fried Mealie Pudding in the shape of a large fat sausage accompanied with some chips (fries). Called a White Pudding Supper this form of Skirlie is extremely delicious to eat although not exactly health food. It’s rare to see White Pudding Suppers on sale outside of Scotland.

Another great way to enjoy Skirlie is to roll it into balls and cooked in stews and soups. Like dough balls the Skirlie will expand slightly as it absorbs the cooking juices and flavours.

Skirlie Recipe:

Ingredients:

2oz Butter

1 Medium onion, finely diced

4½oz medium or coarse oatmeal

Salt and Pepper

Method:

Add butter and onion to a saucepan and gently cook until onions start to brown.

Add the oatmeal and cook for 10 minutes stirring regularly so that the fat is completely and evenly absorbed and the oatmeal.

Add salt and pepper to taste.