Black Pudding, Bacon, Duck Egg & Home Made Brown Sauce

  • Prep time
  • Cook time
  • Difficulty easy
black pudding with eggs and bacon

Ingredients

  • 4 Duck Eggs (Or Large Free Range Hens Eggs)
  • 8 Slices Air Dried Streaky Bacon
  • 50g Butter
  • Malden Sea Salt
  • 4 Thick Slices Black Pudding
  • 75g Flour
  • 2 Eggs Beaten
  • 100g Panko Breadcrumb
  • 1 Big Bunch Watercress
  • 100ml Brown Sauce
  • 200ml Corn Or Vegetable Oil (For Frying)
  • DADDY BAKERS' BROWN SAUCE
  • 250g Of Prunes (Pitted)
  • 4 Granny Smiths Apples (Peeled, Cored & Diced)
  • 2 White Onions
  • 350g Of Muscavado Sugar
  • 10g Salt
  • 700ml Of Malt Vinegar
  • 10g Ginger Powder
  • 5g Allspice
  • Pinch Cayenne Pepper
  • Half Nutmeg Freshly Grated

Method for Black Pudding

  1. Pane' the black pudding by passing through flour, then beaten egg & finally the breadcrumbs and reserve
  2. Heat the oil in a deep sided frying pan or alternatively use a deep fat fryer set to 180oc, cook the black pudding until golden brown and crunchy
  3. Keep the fritters warm
  4. Grill the streaky bacon turning once until golden brown & crisp
  5. Fry the eggs in foaming butter
  6. Place a egg on top of black pudding onto 4 warm serving plates
  7. Place the crisp bacon on the side of the fritter
  8. Finish with fresh peppery watercress & little pots of brown sauce
  9. Serve alongside thick cut toast and lots of butter

Method for Brown Sauce

  1. Simply cook all ingredients together over a gentle heat for approximately 45 minutes
  2. The mix should be rich and glossy
  3. Transfer to a blender and puree
  4. Pass and reserve
  5. Refrigerated will last up to 3 months in sterile jars