Until this, I’d never made any kind of Scotch egg. I’ve certainly eaten more than a few though! Having spied one in a deli whilst grabbing a sandwich and being suitably impressed with it, I realised that I had sausage meat and black pudding in the freezer.
With some homemade breadcrumbs made from my stale white loaf , I was set to go.

The end result was glorious I have to say, though not on the small or light side. I certainly didn’t shy away from the sausage meat on this one.

Step 1 - The Egg

• For the egg, I boiled mine for 5 minutes on a just rolling boil so it would still be a little runny in the middle (it will get cooked a little more during deep frying)

• When done, drop it into some cold water for a couple of minutes

• Peel it and you are set to start scotching

• Whilst you prep the egg, put your oil on, you need it to be at 180C when you are ready to start frying

Step 2 - The Pudding

• Get a large sheet of grease proof paper and rub a little oil over it

• In a bowl, break up 3 decent slices of black pudding

• Put in the microwave to warm through for 1-2 minutes. Do this in gradual blasts, you want it to be warm enough to start to come together, but not overly hot or over-cooked

• Lay out in a circle which is as wide is the egg is round
  TIP: Mark an egg and roll it across

• Add another layer of oiled grease proof paper and flatten the pudding mix so it all comes together. I used a large chopping board on top and pressed down

• Remove the top layer of paper and add the egg in the centre, move to the whole thing to a bowl

• Bring it all together and then tighten it up so that the egg is completely covered by the black pudding

Step 3 - The Sausage Meat

• Using the top sheet of greaseproof paper from the black pudding stage, lay out the sausage meat in a large circle and spread it out

• You can repeat the method of pressing between two layers of paper as before if you want it thin

• Lay the black pudding covered egg in the centre

• As before, move to a bowl and bring it together. If you have a gap at the top, add a little more sausage meat on to the top of the ball

Step 4 - Crumb Up and Fry

• In a bowl beat an egg

• In another, pour in a load of bread crumbs

• Rather than use flour, I use the bread crumbs as the first layer. Roll the sausage meated, black puddinged egg so it is well covered in crumbs

• Then add to the egg and back into the bread crumbs

• Repeat until all the beaten egg has gone, this should be at least 3 coatings

• With the oil ready, gently lower the Scotch egg in. Be careful, it will displace a lot of oil so don’t just drop it in

• To cook the sausage meat properly and not over cook the breadcrumbs, it should take about 5 minutes. The black pudding is already cooked so you don’t need to worry about that

• Pull it out and rest it on some kitchen roll

• See how long you can wait before you dive in!!
  

Black Pudding Scotch Egg

The weights here aren’t particularly accurate so you will probably have some left over or make 2 smaller ones to use it all up.

• 2 large eggs (1 for scotching, 1 for crumbing)

• 200g black pudding

• 350g sausage meat

• Breadcrumbs

• Vegetable oil for deep frying