Black pudding with scallops and caramelised apples

This classic flavour combination from Paul Heathcote makes a great starter or light main course
By Paul Heathcote
Black pudding with scallops and caramelised apples
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the apple butter sauce

  • 2 tbsp unsweetened apple juice
  • 1 shallot, very finely chopped
  • 2 tsp double cream
  • 125 g chilled unsalted butter, diced
  • cayenne pepper, to taste
  • lemon juice, to taste
  • 1 tbsp chopped chives

For the caramelised apples

  • 2 tsp olive oil
  • 3 tsp icing sugar
  • 1 bramley apple, peeled, cored and cut into thick rounds

For the scallops and black pudding

  • 4 large scallops
  • 1-2 tbsp olive oil, for frying
  • 1 small horseshoe-shaped black pudding, halved lengthways
  • 1 small handful flat-leaf parsley, leaves only, roughly chopped
  • lemon juice, to taste


1. For the apple butter sauce: put the apple juice and shallot in a small saucepan and place over a high heat. Boil for 1-2 minutes or until reduced to a syrup.

2. Pour in the cream and bring back to the boil, then remove from the heat and whisk in the butter. Season to taste with salt and cayenne pepper and a few drops of lemon juice

3. Pass the sauce through a fine sieve into a bowl and discard the shallots. Stir in the chives and set aside.

4. For the caramelised apple: pour the olive oil into a frying pan and place over a medium-high heat. Sieve the icing sugar into the pan. Swirl the mixture around gently for 1-2 minutes, or until the icing sugar has caramelised and turned golden brown.

5. Toss the apple slices in the caramel for 3-4 minutes, or until the apples are tender and golden brown. Set aside and keep warm.

6. For the scallops and black pudding: season the scallops with a little salt. Heat the olive oil in a frying pan over a medium-high heat and place the scallops and black pudding in the pan. Fry the scallops for 1 minute on each side, then transfer to a plate. Fry the black pudding for a further 2-3 minutes, until crisp and golden brown.

7. To serve, arrange the caramelised apple on a serving plate, top with the scallops, followed by the black pudding. Spoon around the apple and chive sauce, squeeze over some lemon juice and scatter with parsley. Serve at once.

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