Baked Black Pudding with Bacon, Potato and Fresh Apple

Name: Baked Black Pudding with Bacon, Potato and Fresh Apple
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 Generous slug of oil; 4 x 140g Black Pudding Triangles (I used Doreen’s); 5 Rashers Dry Cured Saddleback bacon (cooked and cut into strips); 400g New potatoes, quartered; 1 x Medium sliced onion, diced; 1 x Large Granny Smith apple (peeled cored and diced); Salt and freshly ground black pepper

20 mins
15 mins
easy
4

Recipe by

Gaynor Mairs

Ingredients

1 Generous slug of oil
4 x 140g Black Pudding Triangles (I used Doreen’s)
5 Rashers Dry Cured Saddleback bacon (cooked and cut into strips)
400g New potatoes, quartered
1 x Medium sliced onion, diced
1 x Large Granny Smith apple (peeled cored and diced)
Salt and freshly ground black pepper

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Introduction

This dish makes a great brunch served with hot buttered toast and tea

Method

Preheat oven to 190°C, 375°F, Gas mark 5.
Place black pudding on wire on baking tray and cook for 15-20minutes, turning once.
Meanwhile, boil the potatoes until cooked but slightly firm to prevent them breaking down and drain.
As potatoes are cooking, heat oil in heavy based pan and cook onions on a medium heat until soft.
Add potato cooking for 2-3 minutes, allowing them to colour a little, add bacon and apple and mix through.
Season to taste.
Remove black pudding from oven and plate.
Arrange cooked mixture on top and serve.

Gaynor's Tip: Experiment with different varieties of apple. Be careful when adding seasoning as the black pudding itself will be quite highly seasoned. This dish makes a great brunch served with hot buttered toast and tea.