A good quality black/chilli pudding is needed. These little pastries make good canapes or starters. The mixture sounds bizarre but is delicious.

Step 1

Fry the skinned black pudding/chilli pudding into slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve.

Step 2

Add the onion to the pan (with a little extra oil if necessary) and soften without browning.

Step 3

Add the rhubarb and stir for a minute or so.

Step 4

Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce.

Step 5

Season with black pepper and a little grated nutmeg.

Step 6

Place two squares of pastry on top of each other; place a teaspoon of the sauce in the middle and put a slice of black/chilli pudding on top.

Step 7

Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal.

Step 8

Bake in a moderate oven (160 C) on a greased baking tray for about 20 -30 minutes (until the pastry is golden).

Step 9

Eat while warm. This quantity suffices for a canape for four or a good starter for two.