Oysters with Bury Black Pudding
Method
Open the oysters and place on a baking sheet covered with rock salt (the salt will prevent the oysters from wobbling).
Heat the oil in a large frying pan, mix the Bury Black Pudding with the breadcrumbs and sautee until the breadcrumbs turn golden. Remove the pan from the heat and set aside.
Pre-heat the oven to 230°C / Gas 8.
Stir the Worcestershire sauce and a generous grinding of black pepper with the cream. Spoon 1 tbsp of the seasoned cream over each oyster, then top with the Bury Black Pudding and breadcrumb mixture.
Put the oysters in the oven for five minutes, or until they are bubbling.
Serve immediately.
Ingredients
12 Oysters
220g Bury black pudding, skinned and crumbled
70g White breadcrumbs
3 tbsp Oil
Freshly ground black pepper
1tbsp Worcestershire sauce
200ml Double cream