Heaven and earth

Method

1. Unless your black pudding is already soft, place it in a bowl and mix in enough stock to give a soft but not wet consistency. Spread the caul fat out on a work surface and pat dry with kitchen paper. Shape the black pudding into 4 balls and cut a piece of caul large enough to wrap around each one. Wrap securely and overlap slightly. If the caul is very thin, add another layer.
2. Simmer the potatoes in a pan of salted water until just tender. Meanwhile, peel, quarter and core the apple, then cut into chunks and place in a saucepan with the sugar. Cook over a low heat, stirring every so often, until soft and almost falling apart.
3. Drain the cooked potatoes and return to a low heat for 30 seconds or so to dry out. Crush lightly with a fork or potato masher, season and stir in the apple and half of the butter; keep warm.
4. Preheat the grill to medium. Melt the remaining butter. Place the black pudding parcels on a grill tray and brush with melted butter. Grill for 6–7 minutes until evenly browned, turning and basting with more butter during cooking.
5. To serve, spoon the apple and potato into the centre of each warmed plate and flatten slightly with the back of a spoon. Place the black pudding in the middle and serve at once.