I love this Traditional Scottish Haddock pudding. It is such a simple but delicious winter dish served alongside greens, broccoli and peas. Its a dish we like to make after our local fish van comes round with fresh haddock for us.
Its made with fluffy mashed tatties, butter eggs and fresh haddock and a few other seasonings. Its a very simple dish to make but such a warming pudding for the colder months. You could also maybe make it with smoked haddock or even some flaked arbroath smokie.
I made a list of items that I frequently use in the kitchen for my recipes. Most of them are similiar or identical to the ones you see in my photographs. They are listed in my page – Equipment I use in the Kitchen. I’m always adding new items to it so check it out if you are looking for something simliar to what you have seen in my photographs.
If your enjoying this recipe you may also be interested in the following Traditional Scottish recipes below that I think would work really well with this warming winter dish. The Traditional Scottish Cock a Leekie soup is delicious and light and would work well as a Scottish starter to this dish and the Traditional Scottish clootie dumpling recipe would be a delicious way to finish off this meal.
Tips for making this recipe:
- the best tip I have for this recipe is to use fish as fresh as you can buy it. The local fish van delivers right to our door and the fish is always really fresh. It sometimes costs a little extra but it is worth it.
- if you can’t get your hands on haddock then you could use cod or another white fish. You could also used smoked fish for this recipe and a flaked smoked arbroath smokie would work really well in this dish.
- this dish would also work really well with a serving of cheese on the top of it and you could sprinkle some grated cheese over 5 minutes before the end of the cooking time. You could also whisk up a quick white cheesy sauce to serve up with the pudding.
- leftovers for this dish can be stored in the fridge. It keeps well and you could probably even get away with freezing portions.
Haddock Pudding Recipe
- 280g of fresh cooked haddock fillets, boned & flaked
- 1 finely chopped shallot or small onion
- 1tbsp fresh garden herbs, dill or parsley works well
- a pinch of chilli flakes (optional)
- 3 medium eggs separated
- 500g of mashed potatoes
- 1tbsp of lemon juice
- 2 tbsp of finely chopped dill or parsley
- 50g of butter
- Preheat the oven to 180 (fan) Mix together in a large bowl the flaked haddock and the potatoes and add in the finely chopped shallot, fresh garden herbs, chilli, lemon juice and mix together really well.
- Season with salt and pepper.
- Beat the egg yolks in a cup and stir into the potato and fish mix.
- Whisk the egg whites until really light and fluffy and fold gently into the potato mix.
- Place the mix into a greased oven proof dish, dot with the butter and bake for 25-30minutes or until golden brown and puffed up.
- Sprinkle the remaining parsley.
- Slice it up and serve with freshly steamed or boiled greens and broccoli.
You may also like to pin this recipe if you enjoyed it. Please use the pin below for saving to your favourite board.
You may also enjoy some of my other new blogs below: