Black Pudding with Grainy Mustard and Sweet Apple Sauce

Black Pudding with Grainy Mustard and Sweet Apple Sauce

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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
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Prep Time

20 Minutes

Cooking Time

30 Minutes

Serves

A Party

Ingredients

  • 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

Method

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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