You can’t beat a Scotch egg – it’s classic British food at its best. This take on a classic uses black pudding in place of the traditional sausage, and it’s a fantastic twist.

Pork and Black Pudding Scotch Eggs
Serves 4


  • Eggs 4
  • Traditional pork sausages 400g skins removed
  • Black pudding (or ready mixed pork and black pudding sausages) 200g broken into pieces
  • Flour 50g
  • Eggs 2 beaten
  • Breadcrumbs 125g
  • Vegetable oil for frying
  1. Preheat oven to 180˚C.
  2. Boil 4 eggs for preferred time until yolks are quite soft. Drain and place immediately into ice cold water; when cold peel off shells.
  3. Mix sausage meat and black pudding together and divide into 4 portions.
  4. Roll the cooked eggs in flour and shape each portion of meat mixture around it, forming a complete shell.
  5. Dip each one into flour, beaten egg and breadcrumbs to coat.
  6. Deep fry for 1-2 minutes or until golden brown and crisp. Remove and place on a baking sheet and bake for 8-10 minutes.
  7. Serve hot with tomato chutney and green salad or cold with fresh watercress.