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Pan White Pudding

This version of Skirlie from Mull was traditionally eaten with boiled potatoes for dinner, in the middle of the day, or for tea at night on toast. It differs from the North-Eastern version in its use of dripping rather than suet.

3-4 oz roast dripping (75-100 g)
1 large onion, cut in thin slices
Salt and pepper
6-8 oz medium oatmeal (175-250 g)

Melt dripping in frying pan and when hot add onion. Fry gently till the onion is cooked but not browned. Add oatmeal and seasonings, stir well. Cook for a few minutes, stirring occasionally. May be served with roast meats or game or with stews.

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