Step 1

Coat the slices of black/chilli pudding in flour.

Step 2

Fry each piece of pudding in batter, remove and keep warm in the oven.

Step 3

Pour off any excess fat and then add the chopped shallotts and de-cored apple cut into bite pieces.

Step 4

Pour in the Medeira and, if you can in safety, then flambe the alcohol until burnt away.

Step 5

Reduce the liquor by half then add the double cream and seasoning, then bring to the boil and allow the sauce to thicken.

Step 6

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.