White Pudding

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

2 lbs beef suet
1 lb fatback pork (minced)
3 cups flour
1 1/2 cups cornstarch
2 tbsp ground black pepper
3 tbsp kosher salt
1 tbsp celery salt
1 1/2 cups red onion, minced
1 1/2 cups white onion, minced
6 cups rolled oats
3 cups uncooked barley, cooked according to package directions
4 cups milk
1 cup water
4 cups breadcrumbs
In a large bowl, sift together flour, cornstarch, salts and pepper. Set aside. In a separate bowl, mix together beef suet, fatback, onions, oats, barley (drained and cooled a little), milk and water. Add flour mixture and breadcrumbs; mix well. If too thick, add water. If too thin, add flour. The mixture should be reasonably thick, resembling fruitcake batter. Fill 2 pudding bags about 3/4 of the way and tie off the top about 2 inches above the pudding mix. Boil puddings for 2 1/2 to 3 hours, ensuring the water level is above the puddings the whole time. Finished puddings should feel a little firm when squeezed. Remove puddings from the pot and place on a rack to cool for 30-45 minutes. Cool them completely overnight in the fridge before slicing. This allows the fat to reabsorb into the pudding and firm up. (If you can hang them in the fridge, it would be best, but laid on a rack will do.) Next day, slice and fry until there is a crust on both sides. These puddings freeze very well - just be sure to thaw them in the fridge so they don't get soggy. Yield: 2 sticks (each about the size of a full bologna)

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