Black pudding apple & hazelnut

Black pudding apple & hazelnut

From
Posh Toast
Serves
4
Prep
15 mins

The idea of sweet apple and nuts with black pudding might seem counterintuitive but the deep, earthy flavour of the pudding is a perfect foil. In Spanish cuisine black pudding is sometimes used with chocolate in desserts.

Ingredients

Quantity Ingredient
25g butter, plus extra for spreading
2 small cox apples
200g black pudding, roughly chopped
25g hazelnuts, very roughly chopped
5 sage leaves, finely sliced
drizzle runny honey
4 slices poppy seed bloomer
salt
freshly ground black pepper

Method

  1. Melt the butter in a large frying pan. Quarter the apples, then remove the core and cut into ½cm/ ¼inch thick slices. Add to the pan and sprinkle over a little salt. Cook the apples gently, basting with the buttery juices for 2 minutes or until beginning to soften.
  2. Push the apples to the side of the pan and turn up the heat. Throw in the black pudding and let it cook for about 3 minutes or until beginning to crisp and break up a little. Add the hazelnuts and sage to the pan and stir together. Continue to cook for a further minute or so, until the nuts have browned a little. Drizzle over the honey, season and toss everything together.
  3. Toast the bread and butter well, then top with the black pudding and apple.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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