Preheat the oven to 200ºC/400ºF/Gas 6.
For the sauce: Peel and finely chop the onion and garlic, melt half the butter in a pan and add the onion. Cook slowly, without colouring, adding the garlic, thyme and bay leaf after a few minutes. When the onion is opaque, add the cider vinegar and reduce until virtually dry.
Add the cider, bring to the boil and reduce rapidly by two thirds, then add the chicken stock and bring to the boil. Skim and reduce by half. Strain through a fine sieve into another pan and add the cream. Bring to the boil and whisk in the remaining butter season with salt, pepper and a little lemon juice and keep hot.
For the apple puree, peel the apples and cut into quarters; there is no need to core them. Place in a pan and add 120ml water, cover with a lid and bring to the boil. Simmer until the apples are soft. Pour into a fine sieve and press through with a wooden spoon, leaving the pips behind. If the consistency is too thin, return to the heat until desired thickness is achieved, add some sugar to taste and keep warm.
Cut the black puddings into 4 equal lengths, removing the ends. Roll in a little flour and tap off the excess. Heat the clarified butter in an ovenproof pan and seal the black pudding slices on both sides then bake in the preheated oven for 10 minutes.
To serve, put a spoonful of hot apple puree on each plate. Place a hot black pudding slice in the centre of the puree. Add the Calvados to the sauce as a final seasoning and spoon around the plates. Serve immediately.
Serve with mashed potatoes
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