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How to Cook

Pork & Black Pudding Scotch Egg

This Pork & Black Pudding Scotch Egg puts a twist on a British classic, combining a soft-boiled egg with seasoned pork and rich black pudding, wrapped in a crisp, golden coating. The black pudding adds depth and a savoury richness to the pork, while the crunchy exterior provides a satisfying contrast to the soft centre. Ideal for a picnic, a lunchbox or a simple snack, it’s a well-prepared favourite that makes the most of familiar ingredients and careful cooking.

Prep Time: 5 minutes

Cooking Time: 25 minutes

Serves: 4

Method

  1. 1 To make the bubble and squeak, melt the butter in a saucepan and gently fry the onion and crushed garlic until soft.
  2. 2 Boil the potatoes and cabbage until cooked.
  3. 3 Let potatoes cool.
  4. 4 Add the spring onions, cabbage and cold potatoes and gently fry.
  5. 5 Break down the potatoes with the back of your wooden spoon and keep frying.
  6. 6 Tip the mix into a suitable oven dish and sprinkle with grated cheddar.
  7. 7 Bake in the oven at 200C for 5 mins until piping hot.
  8. 8 To make the sauce gently heat up the cream in a saucepan and add the wholegrain mustard.
  9. 9 Simmer for 2 mins.
  10. 10 Reheat the scotch eggs on a baking tray in the centre of the oven at 200C (fan) for 12-15 mins.
  11. 11 Cut up the scotch eggs into quarters and serve with the bubble and squeak and mustard sauce.

Ingredients

  • 4x Happy Belly Pork Black Pudding scotch eggs
  • 100ml double cream
  • 25g wholegrain mustard
  • Pinch of salt and pepper
  • 1tbsp butter
  • 3x sliced spring onions
  • 25g sliced red onion
  • 1x crushed clove garlic
  • 25g grated mature cheddar
  • 3x large potatoes
  • 1x white cabbage

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