Heaven and earth
An easy black pudding dish. Creamy apple mash is topped with bacon, onion and black pudding in this simple traditional German dish.
- 1 large baking potato
- 1 large Bramley apple
- 1 tbsp whole milk
- butter
- for frying sunflower oil
- 4 good rashers rindless smoked streaky bacon
- 1 medium onionhalved and sliced
- 2 large black puddingskinned
- to serve wholegrain mustard
Nutrition: per serving
- kcal502
- fat32.1g
- saturates0g
- carbs40.6g
- sugars0g
- fibre3.6g
- protein15.3g
- salt2.66g
Method
step 1
Peel the potato and apple and cut into roughly 2cm pieces. Put in a saucepan and cover with cold water. Add a good pinch of salt and bring to the boil. Reduce the heat slightly and simmer the potato for about 15 minutes or until both the potato and apple are very soft. Drain in a sieve and tip back into the pan. Add the milk and a knob of butter and mash until smooth. Season well and cover with a lid.
step 2
Meanwhile, heat a splash of oil in a large non-stick frying pan. Cut the bacon into small pieces and fry until the fat melts and the bacon begins to crisp. Add the onion to the pan and cook together for about 6-8 minutes over a medium heat or until the onion is softened and rich golden brown, stirring fairly often. Lift onto a plate, leaving as much bacon fat in the pan as possible. Cover the plate loosely with tin foil.
step 3
Fry the slices of black pudding in the bacon fat, cooking it for a couple of minutes on each side until hot and crisp.
step 4
Spoon the apple mash onto warmed plates and top with the bacon, onion and black pudding. Serve with wholegrain mustard.