Scotch egg of black pudding

Step 1

Gently cook the onions in a little oil until soft but not coloured, remove from heat and add to the sausage meat.

Step 2

Fold the black pudding through the sausage mix, trying not to break it up and season with salt and pepper.

Step 3

Divide the mix into four balls and allow to rest in the fridge.

Step 4

Place the eggs in boiling water for approximately 5½ minutes, cool in iced water, and peel.

Step 5

Wrap each ball of mix around an egg and form into neat spheres.

Step 6

Coat each ball with flour, egg wash and breadcrumbs, deep fry at 160-180C/310-350F until cooked through. (They should start floating)