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Black pudding crumpets
Black pudding crumpets
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Total Time:
10 minutes
Savory black pudding, sweet maple apples, tangy watercress on a crispy crumpet. Flavorful perfection.
Ingredients:
  • 100 g quality black pudding
  • 1 eating apple
  • 1 lemon
  • olive oil
  • 3 tablespoons maple syrup
  • 4 crumpets
  • extra virgin olive oil
  • 30 g watercress
Instructions:
  • Slice the black pudding about 3mm thick and thinly slice the whole apple, discarding the seeds. Cut the lemon in half. Heat some oil in a pan over medium-high heat. Sear the black pudding for 2 to 3 minutes on each side until nicely browned. Crumble a few slices for crispiness, then drain on paper towels. In the same pan, cook the apple with half the lemon juice for about 1 minute per side until it caramelizes. Add maple syrup, cook until glossy. Reheat the black pudding in the pan. Toast the crumpets. In a jar, shake the remaining lemon juice with double the extra virgin olive oil, sea salt, and black pepper. Dress the watercress. Place black pudding and apple on top of the crumpets and serve with the dressed watercress.

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