Black Pudding Toad in the Hole with bacon crumb and apple puree

Gordon Stott

Gordon Stott

31st October 2016
Gordon Stott

Black Pudding Toad in the Hole with bacon crumb and apple puree

⁣Black Pudding Toad in the Hole with bacon crumb
and apple puree


  • ⁣100g Plain Flour
  • 100g Full Fat Milk
  • 100g Free Range Eggs
  • 200g Black Pudding, Cubed
  • 3 Bramley Apples
  • 80g White Sugar
  • 50ml oil for brushing
  • To decorate:
  • Frizzy Salad
  • Apple Slices
  • Red wine Jus
  • Bacon Crumb


⁣Start by making the green apple puree, peel the apples and set aside the skin. Remove the core and roughly chop the apple, place in a heavy based pan with 100ml of water and the sugar, cook until soft. Place the apple mixture into a blender and puree the apple until smooth then add the apple peels and blend for a second time.Pass through a fine sieve and leave too cool. To make the Yorkshire batter whisk the milk and flour in a large bowl until smooth then add the eggs. Leave to rest for a few hours, this will help the mixture rise evenly. Preheat the oven to 200 degrees. Brush 6 darioles with oil, place the black pudding evenly between the moulds, a little less than halfway, pour the batter just about covering the black pudding. Cook in the pre-heated oven until golden and crisp about 10-15 minutes. Remove from the mould and leave to cool slightly. Assemble the plate and decorate with the jus, bacon and apple salad.

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