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Scottish Fruit Pudding
Scottish Fruit Pudding is a traditional Scottish recipe for a classic fried pudding of suet, oatmeal, flour, spices and fruit that is a typical part of the traditional Scottish breakfast, but which can also be served for dessert. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Fruit Pudding.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Additional Time:
(+2 hours freezing)
Makes:
3 puddings
Rating: 
Tags : Spice RecipesDessert RecipesScottish Recipes
I first had this as part of a traditional Scottish breakfast in Glasgow more years ago than I care to count now. It belongs to the same family as black pudding, white pudding and haggis but as well as the suet and oatmeal it also contains dried fruit and sweet spices. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert. Fruit pudding reminds me of my grandfather, who used to fry leftover Christmas pudding for breakfast.
At the butcher's fruit pudding is typically stuffed into sausage casings, which helps them keep their shape. For this home-made version, no casings are used, but the sausage is partially frozen and can be sliced more easily. This way they will keep their shape and not crumble even without the sausage casing coverings.
Ingredients:
400g beef suet
400g porridge oats
400g plain flour
1 tbsp brown sugar
3 large onions, finely chopped
200g currants
200g sultanas
150g raisins
1 tbsp finely-grated orange zest
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground allspice
½ tsp salt
Method:
Pre-heat the oven to 180°C.
Spread the oats out on a large baking tray and toast in the oven for 12 minutes, stirring them half way through.
Remove from the oven and turn into a bowl then set aside until completely cooled.
Add the toasted oats and all the remaining ingredients to a large mixing bowl and stir thoroughly to combine.
Add between 80ml and 125ml water as needed – just enough to help the mixture come together so that when you take a handful and squeeze it holds its shape.
Take about 1/3 of the mixture and use your hands to roughly shape into a sausage about 18cm long and 8cm wide.
Wrap the sausage in clingfilm (plastic wrap) so it is completely covered. Roll the resultant sausage shape on a flat surface with two hands to help give it a nice even, rounded shape.
Repeat this process twice more with the remaining mixture. You should have enough to make 3 sausages.
Freeze for 2 hours or until it's firm enough to slice and not fall apart. Unwrap and slice into rounds about 6mm thick.
To cook, heat 3 tbsp oil in a frying pan on a medium/low setting. Add the fruit pudding slices and fry until browned and cooked through – about 4-5 minutes per side.
