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Black Pudding with Apple

Sweet apples are the perfect partner for savoury, peppery black pudding and bacon. Serve this dish for breakfast or brunch.

Good with chutney and granary toast. For a more substantial snack, serve with creamy mashed potato.

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  1. 1

    Cut each apple slice in half. Melt the butter in a small frying pan, add the apple pieces and sugar and cook over a medium heat, stirring frequently, for 8–10 minutes, or until softened and slightly caramelized. Remove from the heat and set aside.

  2. 2

    Wipe out the pan, smear the pan with a little oil and fry the black pudding slices, in batches, over a medium-high heat for about 3 minutes on each side, or until slightly crisp. Remove from the pan and keep warm. Fry the bacon strips for 3 minutes, or until cooked through and slightly crisp, stirring frequently. Remove from the pan, increase the heat, and pour in the cider. Allow to bubble until well reduced and syrupy, stirring to incorporate any bits stuck to the bottom of the pan.

  3. 3

    To serve, place a slice of black pudding on each plate, add a layer of apples, then repeat with the rest of the black pudding and apple. Top with the bacon strips and drizzle with the pan juices.


  • 3 eating apples , sweet, peeled, cored and sliced
  • 30g butter
  • 2 tsp soft light brown sugar
  • 2 tbsp vegetable oil , for frying
  • 8 slices black pudding , large or small
  • 4 smoked streaky bacon rashers , cut lengthways into thin strips
  • 100ml cider

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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