Step 1

Drain the pickled eggs and pat dry with kitchen paper.

Step 2

Using the coarse side of a grater, grate the black and the white pudding and mix together thoroughly in a bowl.

Step 3

Mould one quarter of the black and white pudding mixture around each of the eggs to form a tight even coating.

Step 4

Dip each of the pudding wrapped eggs into the beaten egg and then pass through the breadcrumbs making sure to get a thorough, even coating.

Step 5

Deep fry (180°C) or bake (200°C) the eggs until the crumb coating turns crisp and golden.

**Remember, unlike traditional scotch eggs that use raw sausage meat, our recipe uses Bury Black and White Pudding which is already cooked so you just have to crisp the coating.