Black Pudding Scotch Eggs

Method

Put the black pudding, minced pork, breadcrumbs and parsley into a large bowl and mix until evenly combined, seasoning well with salt and pepper. Divide the mixture into 12 even-sized balls.

Bring a pan of water to the boil, add the 6 eggs and cook for 6 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell them.

For the coating, set out three bowls. Put the flour into one bowl and season it with salt and pepper. Break an egg into the next and beat it lightly. Tip the coarse breadcrumbs into the third bowl.

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

Coat each Scotch egg with seasoned flour. Next, dip it in the beaten egg (lightly beat in another egg if you need to) and finally roll it in the breadcrumbs. Chill the eggs until you’re ready to cook them.

Heat a 5–7cm depth of oil in a deep pan to 175°C, or until hot enough to turn a few breadcrumbs golden in 30–40 seconds. Cook 2 or 3 eggs at a time. Lower them into the oil and fry for 6–8 minutes, turning regularly until golden and crisp. Drain on kitchen paper and leave to stand for 5–10 minutes before tucking in.