To make the batter, dissolve the yeast in the cider in a large bowl, then mix in the sugar, salt and vinegar.
Add the flour and whisk to make a smooth batter and set aside for at least 20 minutes.
Remove the skin from the Bury Black Pudding, chop and put into a bowl.
Add the apple to the Bury Black Pudding and mix well.
Shape the mixture into little balls, roll in flour and shake off the excess.
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. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt before serving.