Annascaul White Pudding
Annascaul White Pudding is a hand-made pudding, cake baked in a steam oven. It has a soft texture, is spicy and bursting with flavour. This pudding uses only back bacon and gammon and this contributes to its uniqueness. A very versatile ingredient, it is an essential element of our traditional fry, is used as a starter in many restaurants and can be served hot or cold.
“The white pudding has a much softer texture than the black – back bacon and cooked gammon ends are used in place of blood – but again it’s quixotic, interesting and hugely enjoyable. Just remember to pack that freezer bag when it’s time to visit Tom Crean’s old stomping ground of Annascaul, for you will want to bring home a haul of these hand-made beauties.”
McKennas Guides
Annascaul White Pudding is a hand-made pudding, cake baked in a steam oven. It has a soft texture, is spicy and bursting with flavour. This pudding uses only back bacon and gammon and this contributes to its uniqueness. A very versatile ingredient, it is an essential element of our traditional fry, is used as a starter in many restaurants and can be served hot or cold.
“The white pudding has a much softer texture than the black – back bacon and cooked gammon ends are used in place of blood – but again it’s quixotic, interesting and hugely enjoyable. Just remember to pack that freezer bag when it’s time to visit Tom Crean’s old stomping ground of Annascaul, for you will want to bring home a haul of these hand-made beauties.”
McKennas Guides
Annascaul White Pudding is a hand-made pudding, cake baked in a steam oven. It has a soft texture, is spicy and bursting with flavour. This pudding uses only back bacon and gammon and this contributes to its uniqueness. A very versatile ingredient, it is an essential element of our traditional fry, is used as a starter in many restaurants and can be served hot or cold.
“The white pudding has a much softer texture than the black – back bacon and cooked gammon ends are used in place of blood – but again it’s quixotic, interesting and hugely enjoyable. Just remember to pack that freezer bag when it’s time to visit Tom Crean’s old stomping ground of Annascaul, for you will want to bring home a haul of these hand-made beauties.”
McKennas Guides