Faggots, Pork Scratchings & Real White Pud.

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If, you're free on Tuesday,

Let's go to the Market in Thame,

For I'm after some "What do you call its ?"

And I'm looking for "Oh, what's its name ?"

If we're lucky we might get "Thing-a-me-jigs",

As we saunter between the stalls,

Some faggots, pork scratchings,

Some real White Pud,

And a quarter of Aniseed Balls!

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"Eadles" White Pudding made in Oxford, England.

My mention of White Pudding aroused a bit of interest the other day so I thought I’d tell you what I know about them.

During the 1940-50’s there was not much meat about and many times, sausages were about all you could get.........

A customer complained to her butcher about the sausages she had bought from him the previous week.

“They were all meat at one end, and all bread at the other.”

“I’m sorry, madam,” said the butcher.

“There is War on you know, and it’s very difficult to make both ends meat.”

And, we may laugh now, but it really was difficult for my Mother to “make ends meet”.

There were all sorts of alternatives - things from Pig’s trotters to tripe, and of course - White Puddings. (I may mention a few of the other 'delicacies' another time).

The puddings we had then, would have been made to a West Midlands recipe, probably from over Dudley way. I notice that Wikipedia does not mention the Midlands, but there you go. The best things are kept secret anyway.

First off there is a Scottish version. This is also called Mealie Pudding and is basically made from beef suet, oatmeal and onions or leeks.

Next off there is the Hog’s Pudding from down in the West Country. This is made from minced pork, pork fat, rusk and groats or unpolished barley. It is made in both Cornwall and Devon and the only difference is found in the seasoning. Mace, nutmeg, thyme and cayenne are used in the Devonshire version whilst the Cornish recipe shows mace, nutmeg, thyme and parsley. (Ref; Book of Sausages by Hippisley Coxe).

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From my library.

There is also an Irish Pud, which is virtually the same as the Scottish one but with some ground cloves added.

Our version from the Midlands was made from rusk, pearl barley, pork fat and leeks.

The mixture was moistened with milk and seasoned with thyme and marjoram.

I can’t buy any white puddings in this area, so I have to go to Thame market where I can buy a version made in Oxford. (see above).

Years ago my mother would slice the pudding long-ways and fry it for us, but now I prefer to slice it across and bake it. (less fatty - must think of my heart).

And........for those who like sausages and pies, I have added a couple of new links further down on the right-hand side.

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