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Method for Black Pudding Pane' the black pudding by passing through flour, then beaten egg & finally the breadcrumbs and reserve Heat the oil in a deep sided frying pan or alternatively use a deep fat fryer set to 180oc, cook the black pudding until golden brown and crunchy Keep the fritters warm Grill the streaky bacon turning once until golden brown & crisp Fry the eggs in foaming butter Place a egg on top of black pudding onto 4 warm serving plates Place the crisp bacon on the side of the fritter Finish with fresh peppery watercress & little pots of brown sauce Serve alongside thick cut toast and lots of butter Method for Brown Sauce Simply cook all ingredients together over a gentle heat for approximately 45 minutes The mix should be rich and glossy Transfer to a blender and puree Pass and reserve Refrigerated will last up to 3 months in sterile jars