Printable Version
Black pudding
Ingredients
- 2 large British Lion eggs
- 2 (2cm thick) slices black pudding
- 50g/2oz rocket leaves
- tomato chutney and bread to serve
- For the mustard vinaigrette:
- 5ml/1tsp whole grain mustard
- 45ml/3tbsp olive oil
- 30ml/2tbsp lemon juice
- salt and freshly ground black pepper
Preparation time: 2 mins.
Cooking time: 8 mins.
Serves: 2.
Black pudding recipe
Method
- Preheat the oven to 200C/Fan 180C/ Gas Mark 6. Place the black pudding on the work surface and use a rolling pin to roll it out until it is about 00cm in diameter. Use the pudding to line 2 holes of a 4-hole Yorksire pudding tin., pressing it into the base so it forms a good cup shape. Bake for 8-10mins or until cooked.
- Fill a frying pan with water and bring to the boil. Reduce the heat to a gentle simmer, gently crack in the two eggs and poach for 3mins according to your taste. Remove from the heat.
- Divide the rocket leaves between two plates, place the black pudding in the centre, then using a slotted spoon lift the poached eggs from the water and place in the black pudding. Drizzle over the dressing and serve immediately with tomato chutney and bread.