Black Pudding with Grainy Mustard and Sweet Apple Sauce

Black Pudding with Grainy Mustard and Sweet Apple Sauce


byDarina Allen Chef

of Author and Owner of Ballymaloe Cookery School, Shanagarry, Co. Cork  

Cork's Ballymaloe Cookery School really needs little introduction. The school is headed up by Darina Allen, a woman who is passionate about Ireland's Read More
Prep Time

20 Minutes

Cooking Time

30 Minutes


A Party


  • Butter or extra virgin olive oil
  • 6 slices of local Irish Black Pudding approx. 1cm (½-inch) thick
  • 6 slices of local Irish White Pudding

Sweet Apple Sauce:

  • 1 lb (450g) golden delicious or Cox’s orange pippins
  • 1-2 dessertspoon water
  • 2oz (55g) sugar, depending on how tart the apples are

Grainy Mustard Sauce:

  • 8 fl. oz (250ml) cream
  • 2 tsp smooth mustard
  • 2 tsp grainy mustard
  • Salt and freshly ground black pepper
  • Garnish: Flat parsley or watercress


Serves 12 for canapés, 4-6 as a starter

Make the apple sauce — Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness.

Make the mustard sauce – Put the cream and both mustards in a small pan and bring slowly to the boil, stirring occasionally. Taste and season if necessary. Melt a very little butter in a frying pan and fry the pudding on both sides on a medium heat until cooked through. Remove the skin from the pudding.

Make a bed of apple sauce on the serving plate or plates. Lay the pieces of hot pudding on top of the apple. Spoon a little Mustard Sauce carefully over the top. Garnish with flat parsley and serve immediately or pile it on top of a white soda bread scone.

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