on the fineness or coarseness of texture. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet; the same mixture simply fried in a pan is known as skirlie. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed; typical spices used include white pepper, nutmeg, and sage. Preparation White pudding may be cooked whole, or cut into slices and fried or grilled. Irish white pudding is an important feature of the traditional Irish breakfast. Scottish white pudding is often served, like skirlie, with minced beef and potatoes, or is available deep fried in many chip shops. Regional variants White puddings were once also associated with south-western England: Taylor, in the 17th century, mentions "the white puddings of Somersetshire". Hog's pudding, still made in Somerset, Cornwall and Devon, is very similar to other white puddings although is somewhat more highly spiced. Another Scottish variant, fruit pudding, includes dried fruit in addition to beef suet and oatmeal. See also Boudin Goetta Haggis Red pudding Scrapple List of Irish dishes References British cuisine British pork dishes Irish cuisine Scottish cuisine British puddings Cornish cuisine British sausages Cuisine of Newfoundland and Labrador Savory puddings English cuisine Canadian cuisine Irish meat dishes