Black pudding with crushed Bramley mash

Black pudding with crushed Bramley mash

  • serves 2
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 549
  • Fat 34.7g
  • Carbs 47.7g
  • Fibre 3.5g
  • Protein 14.4g
  • Salt 2.22g