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Black Pudding Scotch Eggs

Black Pudding Scotch Eggs

prep

45 mins

cooking

15 mins

serves

6 people

Twist on a classic, i love the peppery note the black pudding brings to this dish, have a crack at our homemade brown sauce! It works so well with this!

method

  1. Fill a saucepan with water and bring to a rolling boil, drop in 6 eggs and boil for 6 minutes, remove and bosh straight into iced water, leave under cold running water until cool enough to handle, carefully peel and set aside.

  2. Chuck your black pudding, minced pork, 50g of breadcrumbs and thyme into a large bowl and mix until evenly combined, seasoning well with salt and pepper. Divide the mixture into 6 even-sized balls.

  3. Take two black pudding balls and flatten them out to rough discs, about 6cm in diameter. Place one in the palm of your hand, pop a boiled egg in the middle, then top with the second disc. Mould the black pudding around the egg, sealing the joins well using water if needed , repeat with the remaining

  4. Coat each black pudding ball in seasoned flour, then dip it into lightly beaten eggs then lastly into a bowl of Panko breadcrumbs

  5. In a deep saucepan (or even better if you have a table top fryer) heat up your Vegetable oil to 175 degrees and carefully drop your scotch eggs in and cook for 5/7 minutes until golden, leave to stand for 5 minutes before getting stuck in