- Wondering how to cook black pudding in the oven and make it delicious? This recipe makes an economical mid-week meal or exquisite black pudding starter for entertaining.
- Serves 4
- Preparation time 20 mins
- Cooking time 1 hour
- 2 Black Puddings (approx. 250g each)
- 1 onion
- 2 garlic cloves
- 60g butter
- 1 sprig fresh thyme
- ½ bay leaf
- 30ml cider vinegar
- 300ml dry cider
- 300ml chicken stock
- 90ml whipped cream
- Salt and pepper
- Juice of 1 lemon
- 2 large cooking apples
- Caster sugar to taste
- 90g plain flour
- 60ml clarified butter
- 30ml Calvados
- Preheat the oven to 200°C/Fan 180°C/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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