Black pudding with crushed Bramley mash
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.
- 200g floury potatoespeeled and cut into chunks
- 1 small onionchopped
- 150ml milk
- olive oil
- 1 large Bramley applepeeled and cut into chunks
- 200g black puddingsliced
- to serve English mustard
Nutrition: per serving
- kcal549
- fat34.7g
- carbs47.7g
- fibre3.5g
- protein14.4g
- salt2.22g
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.