The Bury Black & White Pudding ‘Manchester’ Egg

The Bury Black Pudding Company
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Ingredients

Cooking your Black Pudding

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How to Cook

Method

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.

Cooking your Black Pudding

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

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