Take the waffles and warm for 10 seconds in a microwave until soft enough to bend them without cracking. Drape them over the rim of an empty bowl to bend them into the taco shape and place them in the fridge to cool. Once they are cool they will retain the shape.
Grill or fry the smoked bacon and Bury Black Pudding until crispy.
Whisk together the eggs and milk and season. Scramble the eggs in a pan or in the microwave.
Fill the cooled taco waffle shells with the smoked bacon, Bury Black Pudding and scrambled eggs and drizzle with Clarks maple syrup to serve.