with Apples,Madeira Wine and Cream
Coat the slices of black/chilli pudding in flour.
Fry each piece of pudding in batter, remove and keep warm in the oven.
Pour off any excess fat and then add the chopped shallotts and de-cored apple cut into bite pieces.
Pour in the Medeira and, if you can in safety, then flambe the alcohol until burnt away. Reduce the liquor by half then add the double cream and seasoning, then bring to the boil and allow the sauce to thicken.
Place two pieces of black/chilli pudding per person on to a plate or dish and pour over the sauce and garnish with chopped parsley.
8 slices of black/chilli pudding
4 shallotts finely diced
500ml of double cream
1 Granny Smith apple
50ml Madeira wine
Salt and freshly cracked black pepper
Freshly chopped parsley
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