Gill Meller's black pudding scotch eggs have been cut in half and laid on their sides on a wooden board

GILL MELLER’S BLACK PUDDING SCOTCH EGGS

How do you improve on perfection? You add black pudding of course!

These scotch eggs from Gill Meller are just the thing for brunch, lunch or supper any day of the week. We love them warm with a nice herby mayonnaise, but they ’re equally good cold and make the ultimate centre piece for any picnic spread.

Makes 4

INGREDIENTS

400g good quality shop-bought black pudding

300g fatty sausage meat

1 teaspoon of smoked paprika

1 tablespoon chopped chives

4 medium Stonegate Estate eggs, at room temperature

Sunflower oil, for deep-frying

Sea salt and freshly ground black pepper

 

For the coating

100g plain flour

1–2 medium Stonegate Estate eggs, beaten

150g coarse fresh white breadcrumbs

METHOD

  1. Put the black pudding, sausage meat, smoked paprika and chives into a large bowl and mix until evenly combined, seasoning well with salt and pepper. Divide the mixture into 8 even-sized balls.
  1. Bring a pan of water to the boil, add the 4 eggs and cook for 6 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell them.
  1. For the coating, set out three bowls. Put the flour into one bowl and season it with salt and pepper. Add the whisked eggs to the next bowl. Tip the coarse breadcrumbs into the third bowl.
  1. Take two of the black pudding balls and flatten them out to rough discs, about 6cm in diameter. Place one disc in the palm of your hand, set a boiled egg in the middle, then top with the second disc. Mould the black pudding around the egg, sealing the joins well. Repeat with the remaining black pudding and eggs.
  1. Coat each Scotch egg with seasoned flour. Next, dip it in the beaten egg (lightly beat in another egg if you need to) and finally roll it in the breadcrumbs. Chill the eggs until you’re ready to cook them.
  1. Heat a 5–7cm depth of oil in a deep pan to 175°C, or until hot enough to turn a few breadcrumbs golden in 30–40 seconds. Cook 2 or 3 eggs at a time. Lower them into the oil and fry for 6–8 minutes, turning regularly until golden and crisp. Drain on kitchen paper and leave to stand for 5–10 minutes before tucking in.
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