Black/Chilli Pudding Lasagne

www.g4cio.demon.co.uk
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Ingredients

  • 150 g black/chilli pudding
  • 1 large green pepper
  • 1 small onion
  • 6 sheets lasagne (more or less according to size)
  • 20 g butter
  • 1 tsp flour
  • 250 ml milk
  • 75 g cooking cheese (cheddar or whatever)
  • Parmesan
  • 2 tomatoes
  • Nutmeg
  • Black pepper

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

Method

Step 1

Make a bechamel sauce: melt the butter in a heavy pan, stir the flour into it for a minute or so without browning, slowly add the milk stirring continuously.

Step 2

When the sauce has thickened, stir in the cooking cheese and season with black pepper and a little freshly grated nutmeg.

Step 3

Cook the lasagne in boiling water until tender. (The type of lasagne which does not need pre-cooking can be used: add a little extra water to the pepper sauce).

Step 4

Remove the skin from the black pudding and crumble or chop the chilli pudding into the bottom of an ovenproof dish.

Step 5

Coarsley chop the pepper and onion and liquidise them in a blender until smooth.

Step 6

Pour half of the green sauce over the black pudding, cover with a layer of lasagne, pour over the rest of the green sauce, add another layer of lasagne and cover with the bechamel sauce.

Step 7

Grate parmesan over the top (freshly grated; the pre-grated substance tastes horrible and nothing like real parmesan) and slice the tomatoes over the top of the dish.

Step 8

Cook in a medium oven (160 C) for about 40 minutes.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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