Black/Chilli Pudding with Apple and Mustard Mash


  • 900g potatoes, such as Desire or King Edward
  • 150ml milk
  • 150g butter
  • 1 bunch spring onions, chopped
  • 2-3 tbsp English mustard
  • 12 slices or 4 small links black pudding
  • 3 dessert apples, peeled, cored and cut into 6 wedges
  • 150ml cider
  • 4 fresh sage leaves, chopped
  • 3 tbsp double cream
  • Salt and freshly ground black pepper

Cooking your Black Pudding

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How to Cook


Step 1

Peel the potatoes and boil in lightly salted water until cooked; drain and mash well.

Step 2

Heat the milk, 100g butter and all but 2 tbsp spring onions until boiling, and cook for 1 minute.

Step 3

Beat the mixture into the potatoes with the mustard, seasoning with salt and pepper to taste.

Step 4

If using whole small black puddings, cut in half.

Step 5

Heat half the remaining butter in a frying pan and cook the black/chilli puddings for 5 minutes on each side.

Step 6

Set aside and keep warm.

Step 7

Add the remaining butter to the pan and fry the apple slices until golden brown on each side. Set aside.

Step 8

Add the remaining spring onions to the pan and cook for 2-3 minutes.

Step 9

Raise the heat and add the cider and sage.

Step 10

Bubble briskly until reduced by half. Add the cream and season.

Step 11

Bubble for 1-2 minutes then return the apple slices to the pan to reheat.

Step 12

Reheat the mashed potato if necessary and serve with the black/chilli pudding, apple slices and cider sauce. Serve immediately. Serves: 4

Cooking your Black Pudding

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

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