Toss the rabbit pieces in flour and fry in oil until golden. Add the bacon and lightly brown. Remove the rabbit from the pan, add the shallots, leek and carrots and pour in the cider. Cook for 30 seconds then add the stock. Add the mustard and return the rabbit to the pan. Simmer for 1 hour.
Reserving the liquid in the pan, remove the rabbit. When cook, pick off the meat and discard the bones.
Add the cream to the remaining liquid, heat and reduce to a sauce consistency. Add the rabbit meat and spoon into an oven proof dish or individual serving dishes. Layer the black pudding slices on the top.
Bake at 170'c or 180'c for 15 minutes and serve.
Boil and drain the potatoes. Mash, or push through a ricer, and stir through the butter and mustard.