Belfast Black Pudding Scotch Eggs 

For about 6 months during university, I lived with my Granny in West Belfast. The G-Unit. Our wee Westicle. Westside. She’s a legend, our Granny. I had no idea then, but I’d come to fall victim to a contagious affliction during my time with Granny. The Irish Granny’s need to feed. If I’m honest, I was probably always prone to the disease, but living with Granny definitely catalyzed my need to feed everyone and anyone who’s foot crossed the front door. Those who know me know the dangers of visiting the Scullery – “Try this! Eat that! Drink this! Take some of that home!”…thanks Granny, you’ve got a lot to answer for!

This need to feed lead me on a wintry Friday evening to serve up crispy, golden, Belfast black pudding Scotch eggs next to patiently poured pots of SculleryMade Porter when a couple of neighbours called round from Sugarpiece.com to write a piece on my black pudding. While we talked all things pudding and beer, Sugarpiece’s in-house Chef, Brian lent his Michelin-in-your-kitchen tips to help create these tasty Scotch eggs and the recipe is now yours to try!

Hop on over to Sugarpiece’s website for more recipes from Chef Brian and you can read their original Black Pudding piece here!

Enjoy!

 

 

 

Belfast Black Pudding Scotch Eggs 

Ingredients

Serves 6:

6 Cavanagh Free Range Eggs

1 Whisked Cavanagh Free Range Egg

100g Plain Flour

600g Belfast Black Pudding

1 tsp Cinnamon

1tsp Nutmeg

180g Breadcrumbs

Oil for frying

Salt & Pepper to season

 

Method

Preparation time: 20 minutes

Cooking time: 3 minutes 

Calories per serving: 280 Calories per Scotch Egg (2g sugar)

 

Place the eggs into a pot with boiling water and cook for 5 minutes. Carefully peel the soft-boiled eggs immediately and place in cold water.

Divide the black pudding into six portions and work it with your hands to soften it. Flatten the pudding into your hand and gently place the egg in the centre, folding the black pudding around the egg.

Heat the oil in the deep fryer to a high heat.

Roll each egg in flour, then in egg wash, then in the breadcrumbs and repeat with the egg wash and bread crumbs again to form a double coating.

Fry the Scotch eggs until crispy and golden.

Serve warm with home-made mayonnaise.

 

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com