Bury Black Pudding & Apple Fritters

The Bury Black Pudding Company
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Ingredients

  • 190g Bury Black Pudding ring
  • 50g apples, peeled and chopped
  • Flour, to dust
  • Vegetable oil, for deep-frying
  • Salt to serve
FOR THE BATTER:
  • 30g fresh yeast
  • 250ml cider
  • 4 tbsp plain flour
  • A pinch of sugar
  • A pinch of salt
  • 1 tsp vinegar

Cooking your Black Pudding

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How to Cook

Method

Step 1

To make the batter, dissolve the yeast in the cider in a large bowl, then mix in the sugar, salt and vinegar.

Step 2

Add the flour and whisk to make a smooth batter and set aside for at least 20 minutes.

Step 3

Remove the skin from the Bury Black Pudding, chop and put into a bowl.

Step 4

Add the apple to the Bury Black Pudding and mix well.
Step 5
Shape the mixture into little balls, roll in flour and shake off the excess.
Step 6
Heat the oil in a deep heavy-based pan. Dip each floured Bury Black Pudding ball in the batter, then fry in batches until crisp and golden.
Step 7
Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt before serving.

Cooking your Black Pudding

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

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