Sunday, 23 October 2011

Baked Black Pudding Scotch Eggs

Prep: 15 mins  Cook: 25 mins  Serves:4

4 hard boiled eggs, boil for 5.5 mins
50g flour
1 tsp dried mustard powder
2 eggs, beaten
1 shallot, finely diced
125g black pudding
250g sausage meat
3 slices of bread whizzed into breadcrumbs

Preheat the oven to 180C Fan.

Boil the four eggs in a pot for 5.5mins and leave to cool. You don't want to over boil the eggs as they will be cooked later in the oven also.

Heat a small amount of olive oil in a pan and fry the shallot for 2-3 minutes until softened. Remove the casing from the sausages and place sausage meat in a bowl with the shallot and black pudding and mix together with your hands.

Get 3 more bowls and put the flour into one, the beaten eggs in another and finally the breadcrumbs and mustard powder in the last.

Divide the sausage mixture into 4 and roughly round into balls. Lay clingfilm on the countertop and place 1 of the sausage meat balls in the centre of the cling and flatten with your hands into a small pancake.

Place one hard boiled egg in the centre of the sausage mixture. Draw up the edges of the cling, bringing the sausage meat around the egg to cover it completely.

Remove the cling and roll gently in your hands, removing any excess mixture.

Dip the ball into the flour first, then the beaten egg and finally the breadcrumbs. The beaten egg will help the breadcrumbs stick.

Repeat these steps for for the other three eggs.

Place on a baking tray and bake in the oven for 25 minutes.

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