Serve these black pudding croquettes at a party, then check out our stuffing croquettes, blinis, pork belly canapés, devilled eggs and more Christmas canapé ideas.

Irish smoked black pudding

Hugh Maguire was already famous for his award-winning black and white puddings produced for his butcher shop in County Meath, Ireland, when after a light-bulb moment he decided to try smoking them to add another dimension of flavour. His smoked black pudding went on to win the Supreme Champion at the Great Taste Awards last year and he has now set up The Smokin’ Butcher to pursue new projects.


  • 300g King Edward potatoes, skin on
  • 2 tbsp double cream
  • 200g smoked black pudding, diced
  • 100g after removing rind creamy blue cheese (such as Cashel Blue), diced
  • 2 tbsp plain flour, heavily seasoned
  • 3 eggs, beaten
  • 100g dried breadcrumbs
  • for deep frying groundnut oil


  • 2 bramley apples, peeled, cored and chopped
  • butter
  • 2 tsp sugar (any kind)
  • 1 tbsp cider vinegar


  • STEP 1

    Simmer the potatoes whole in boiling salted water for 20-25 minutes or until tender. Drain and cool until you can handle. Peel off the skins and discard – this will make a drier mash, and the croquettes will hold together better as a result. Mash the spuds with the cream and lots of seasoning. Gently fold in the black pudding and cheese then put in the fridge and chill for an hour or until completely cold.

  • STEP 2

    To make the sauce, put the apples, a knob of butter, the sugar and vinegar in a pan. Cook on a low heat, stirring until the apple is completely soft. Blend until smooth in a food processor.

  • STEP 3

    To cook the croquettes, roll the potato mix into 15 equal-sized balls.

  • STEP 4

    Put the flour, egg and breadcrumbs in 3 separate bowls. Roll the balls in the flour then the egg and then the breadcrumbs. Roll for a second time in egg and breadcrumbs. Chill for 10 minutes.

  • STEP 5

    Heat groundnut oil no more than 1/3 full in a pan until a cube of bread browns in 30 seconds. Fry the croquettes for 3-4 minutes or until crisp and golden. Drain on kitchen paper then serve with the apple sauce for dipping.


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