Olive Magazine
Black pudding with crushed Bramley mash

Black pudding with crushed Bramley mash

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

We love black pudding, especially in this recipe where it's paired with a light and fluffy apple and potato mash. The dollop of mustard is a suitable finishing touch. Quick to prepare, it's a new way to serve a British classic for a midweek or weekend treat.

Nutrition:
NutrientUnit
kcal549
fat34.7g
carbs47.7g
fibre3.5g
protein14.4g
salt2.22g
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Ingredients

  • 200g floury potatoes, peeled and cut into chunks
  • 1 small onion, chopped
  • 150ml milk
  • olive oil
  • 1 large Bramley apple, peeled and cut into chunks
  • 200g black pudding, sliced
  • to serve English mustard

Method

  • STEP 1

    Put the potato, onion and milk in a small pan, season and add a good splash of olive oil. Bring to the boil and simmer for 15 minutes, then add the apple and cook for a further 5 minutes until everything is tender. Drain and reserve the liquid then roughly crush everything with a fork, adding a little cooking liquid to moisten it.

  • STEP 2

    Heat a frying pan over a medium heat and fry the black pudding until well coloured and crisp on the outside. Serve with the apple mash and mustard.

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