Black Pudding Scotch Eggs

Prep time: 20 minutes

Cooking time: 10 minutes

Serves: 4

ingredients

4 small/medium eggs

240g Simon Howie Perthshire Black Pudding

200g Simon Howie Pork Link Sausages

70g plain flour seasoned with salt and black pepper

For the coating

1 egg beaten

275g breadcrumbs

1 litre of cooking oil for deep frying

Side salad for garnish

Method

1. Break down the black pudding into smaller pieces and place in a mixing bowl.

2. Remove the outer skin from the link sausages, add to the bowl with the black pudding and mix until evenly combined. Season with black pepper.

3. Divide the mixture into 10 even-sized balls.

4. Place the 4 eggs on to boil in a pan of cold water. Bring to the boil and simmer for 3 minutes to encourage a tasty soft egg yolk. Drain the eggs and cool down under the cold tap. Remove the egg shells and place to the side.

5. Set out 3 separate bowls; 1 for the breadcrumbs, 1 for the lightly beaten egg and 1 for the flour. For extra flavour, season the flour with salt and pepper.

6. Flatten the black pudding and sausage mix into 2 flat rounds about 6cm in diameter. Place one round in the palm of your hand, put your soft-boiled egg in the middle and then put the second flat round on top. Shape the black pudding around the egg, into an oval shape, making sure to seal it well. Repeat with the remaining black pudding and eggs.

7. Coat each shaped scotch egg with the seasoned flour and dip in the beaten egg mix. Roll scotch egg in breadcrumbs and place in the refrigerator for half an hour to chill.

8. Using a deep pan, fill with 1 litre of cooking oil and heat to 170°c – 175°c. Alternatively you can use a deep fat fryer if you have one. Fry 2 eggs at a time for around 6–8 minutes,  continually turning them to ensure an even, golden colour.

9. Remove the scotch eggs from the pan and leave to rest on kitchen paper towels to allow them to cool for a few minutes and drain the excess oil.

10. Serve with a side salad and enjoy.