Drain the pickled eggs and pat dry with kitchen paper.
Using the coarse side of a grater, grate the black and the white pudding and mix together throughly in a bowl.
Mould one quarter of the black and white pudding mixture around each of the eggs to form a tight even coating.
Dip each of the pudding wrapped eggs into the beaten egg and then pass through the breadbrumbs making sure to get a thorough, even coating.
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.