Ingredients:

  • 8 oz (225 g) High-Quality Black Pudding, sliced into 4 thick rounds
  • 1 tbsp (15 ml) Olive Oil or High-Heat Oil
  • 2 tbsp (30 g) Unsalted Butter (divided)
  • 1 large Firm Cooking Apple (e.g., Braeburn or Cox), cored and cut into wedges
  • 1 tsp (5 g) Light Brown Sugar
  • 1/2 cup (120 ml) Dry Apple Cider
  • 1/4 cup (60 ml) Chicken Stock (low sodium)
  • 1 tsp (5 ml) Balsamic Vinegar
  • 1/2 tsp Fresh Thyme Leaves (optional, for garnish)
  • Sea Salt & Fresh Black Pepper, to taste

Instructions:

  1. Prepare the Apples: Melt 1 tablespoon of unsalted butter in a frying pan over medium heat.
  2. Sauté Apples: Add the apple wedges and brown sugar. Toss to coat and cook for 5–7 minutes, stirring occasionally, until the apples are tender, lightly golden brown, and still hold their shape. Remove the apples from the pan and set them aside.
  3. Sear the Black Pudding: Return the frying pan to medium-high heat and add the olive oil. Once the oil is shimmering, place the black pudding rounds carefully into the pan.
  4. Cook for Colour: Sear the black pudding for 2–3 minutes per side until a deep, crisp crust has formed. The pudding should be piping hot throughout. Remove the pudding and place it with the apples, keeping warm.
  5. Create the Cider Reduction: Turn the heat to high. Pour the dry apple cider into the hot pan. Scrape up all the brown bits (fond) from the bottom of the pan using a wooden spoon.
  6. Reduce: Add the chicken stock and bring the liquid to a rapid boil. Simmer rapidly until the liquid has reduced by about half, becoming slightly syrupy (about 5–8 minutes).
  7. Finish the Sauce: Take the pan off the heat. Stir in the remaining 1 tablespoon of cold butter to mount the sauce, adding gloss and richness. Whisk in the balsamic vinegar and season with salt and pepper to taste.
  8. Plating: Place two seared black pudding rounds on each plate. Arrange the caramelised apple wedges alongside or over the pudding.
  9. Dress and Serve: Drizzle the warm, glossy cider reduction generously over the dish. Scatter with fresh thyme leaves, if desired, and serve immediately.