Black pudding scotch eggs

Black pudding scotch eggs

Posh Eggs
60 mins
Louise Hagger

Here black pudding and egg are teamed up to make the most perfect match. Eat them warm with spicy mustard.


Quantity Ingredient
8 eggs, at room temperature
350g pork mince
200g black pudding, crumbled
4 tablespoons chopped flat-leaf parsley, sage and thyme leaves
1 plump garlic clove, finely chopped
55g plain flour, seasoned with salt and pepper
80g panko or fresh breadcrumbs
vegetable oil, for deep-frying
english mustard, to serve
sea salt
freshly ground black pepper


  1. Bring a medium pan of water to the boil. Carefully lower in six of the eggs and simmer for 6 minutes. Remove with a slotted spoon, plunge into a bowl of iced water to cool quickly, then carefully peel.
  2. In a bowl, with your hands, mix the mince, black pudding, parsley and garlic. Season well with a pinch of salt and plenty of pepper then divide into six portions (each about 95 g). Flatten each portion into a 13 cm circle. Working with one portion and one egg at a time, place the egg in the centre of the black pudding mixture. Use your hands to mould the mixture up and around to encase the egg completely. Place on a plate lined with kitchen paper and chill for 20 minutes.
  3. In a shallow bowl, lightly beat the remaining two eggs. Put the seasoned flour and breadcrumbs in two separate shallow bowls. Dust each encased egg first in the flour, then in the egg and finally the breadcrumbs. Set aside.
  4. Heat the oil in a large, deep-sided pan to 180°C on a thermometer (or drop in a cube of bread – it will turn golden in 60 seconds when the oil is ready). Deep-fry two eggs at a time for 8 minutes, until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt and serve warm or cold with english mustard.
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