You’d be forgiven for thinking these look like a classic sausage roll, but both veggies and meat eat...
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?|
12 quails’ eggs
4 slices of black pudding
1 jar Baxters Albert’s Victorian Chutney
50g plain flour
100g panko breadcrumbs
200ml vegetable oil (for frying)
Baxters IngredientsAlbert’s Victorian Chutney
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.
Our vegetarian version of this party classic is even more addictive served with our Caramelised Onio...
The sage adds a lovely herb flavour to this simple stuffing recipe, and our Caramelised Onion Chutne...
For a crowd-pleasing canape look no further than our ham hock terrine, perfectly served with our Alb...