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Black pudding Scotch eggs recipe

Black pudding Scotch eggs

Created by The Tesco Recipes team

Impress the family with this supercharged Scotch egg, with spiced black pudding and extra-crispy panko breadcrumbs bringing the texture and flavour up a notch. Finish this pub food classic off with a sprinkling of sea salt and some English mustard for the full flavour experience.

See method
  • Makes 6
  • Takes 1 hr plus chilling
  • 363 calories / serving
  • Dairy-free

Ingredients

  • 7 medium eggs, at room temperature
  • 500g pack 5% fat pork mince
  • 160g black pudding, crumbled into small pieces
  • 10g fresh parsley, finely chopped
  • 1 large garlic clove, crushed
  • 25g plain flour, seasoned
  • 80g panko (or fresh) breadcrumbs
  • vegetable oil, for deep-frying
  • sea salt flakes and English mustard, to serve

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Each serving contains

Energy
1515kJ 363.0kcal
18%
Fat
22g
high32%
Saturates
5g
medium25%
Salt
1.3g
medium21%
Sugars
1g
low1%

of the Reference intake

Carbohydrate 12.6gProtein 29.3gFibre 0.4g

Method

  1. Boil 6 eggs for 6 mins. Remove with a slotted spoon, plunge into a bowl of cold water to cool quickly, then peel carefully and set aside.
  2. In a bowl, mix the mince, black pudding, parsley and garlic; season. Divide into 6 portions (about 110g each) and flatten each into a circle roughly 13cm. Place an egg in the middle and use your hands to mould the mixture up and around to enclose the egg. Repeat with the remaining eggs, then place on a plate and chill for 20 mins.
  3. Beat the remaining egg in a shallow bowl. Put the seasoned flour and breadcrumbs on 2 separate plates. Dust a coated egg in the flour, then dip in the egg and finally coat in the breadcrumbs. Transfer to a plate and repeat with the remaining eggs.
  4. Half-fill a large, high-sided saucepan with oil and heat over a medium-high heat until it reaches 180°C on a thermometer or a small piece of bread turns golden in 60 secs. Deep-fry 2 eggs at a time for 8 mins until crisp and dark golden, turning occasionally. Remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs, allowing the oil to return to temperature in between. Sprinkle with sea salt and serve warm or cold with English mustard.

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