Apple and black pudding scotch eggs recipe
Liven up classic Scotch eggs with the gorgeous, deep flavour of black pudding and a hint of sweetness from fresh cox apple. This tasty twist on a picnic must have is sure to impress and is surprisingly easy to make.
See method- Serves 6
- 20 mins to prepare and 30 mins to cook
- 526 calories / serving
Ingredients
- 8 eggs
- 1 x 500g pack pork mince
- 200g (7oz) black pudding, finely chopped or crumbled
- 1 cox apple, peeled, cored and coarsley grated
- 1 tbsp finely chopped fresh flat-leaf parsley
- 10-12 fresh sage leaves, finely chopped
- 2 tbsp plain flour, for dusting
- 100g (3 1/2oz) panko breadcrumbs
- 1.5 ltr (2 1/2pt) sunflower or vegetable oil, for deep frying
Each serving contains
- Energy
- 2195kJ 526.0kcal
- Fat
- 35g
- Saturates
- 9g
- Salt
- 1.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 22.8gProtein 31.4gFibre 1.2g
Method
- Put 6eggsin a large pan of cold water and bring to the boil. Simmer for 2-3 minutes, then drain and cool under cold, running water. When cool enough to handle, shell the eggs.
- Meanwhile, combine theporkmince, black pudding, apple, parsley andsagein a large bowl; mix. Season the mixture well and divide into 6 patties.
- Flatten the patties and wrap one around each egg, moulding the mixture with your fingers until the egg is completely covered.
- Beat the remaining eggs in a bowl. Put the flour and breadcrumbs into another two separate bowls. One at a time, dip each egg in the flour, followed by the egg and then in the breadcrumbs, turning to coat.
- In a deep pan, heat the oil to 170°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 seconds, the oil is hot enough. Cook the eggs in batches (scooping out any burnt breadcrumbs floating in the oil in between) for 6 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper; leave to cool. Transport the eggs to your picnic in a lidded container.
- Tip: To make a dip for the Scotch eggs, combine 1 tbsp creamed hot horseradish with 125g (4oz) each of cream cheese and double cream. Finish with a squeeze of lemon.
- See more Picnic recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
