Black Pudding Scotch Eggs

These homemade scotch eggs will ruin shop bought scotch eggs for you! With a runny yellow yolk, who could resist one?
Difficulty Medium
Time 1 hour
Serves 12
  • 12 quails’ eggs

  • 4 slices of black pudding

  • 1 jar Baxters Albert’s Victorian Chutney

  • 50g plain flour

  • 1 egg

  • 100g panko breadcrumbs

  • 200ml vegetable oil (for frying)

Albert’s Victorian Chutney
Ablerts Victorian
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Place a large pan of salted water on to boil.

Once boiling add the eggs and cook for 1 minute 15 seconds (this is important to ensure a runny yolk).

Remove from the water and place eggs straight into iced water to stop them cooking.

Once cooled shell the eggs and set to the side.

Break up the black pudding in a bowl and mix in 3 tbsp of Albert’s Victorian Chutney. Mix until the black pudding is softened and then roll this all out onto baking paper to 0.5cm thickness.

Wrap each egg in the black pudding and chill to set.

Coat the black pudding wrapped eggs in flour, then egg and finally breadcrumbs.

Fry in veg oil at 170°c until golden brown (around 4 minutes).

Cut in half to serve, with more of the Albert’s Victorian Chutney as an accompaniment.

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