Black Pudding with Glazed Apples and Grainy Mustard Sauce - a reminder of Edinburgh


Serves: 4
Allow 3-4 x 1/2 inch (1cm) slices of Irish black pudding per person

Glazed Apples
2 dessert apples, Worcester Permain, Cox's or Golden Delicious
juice of 1/4-1/2 lemon
1 tablespoon (1 American tablespoon + 1 teaspoon) castor sugar
1 oz (25g/1/4 stick) butter

Mustard Sauce
8 fl ozs (250ml/1 cup) of cream
1 dessertspoon (2 American teaspoons) of Lakeshore smooth mustard
1 tablespoon (1 American tablespoon + 1 teaspoon) of Lakeshore Honey Mustard
salt and freshly ground pepper


  1. Peel, core and neatly slice the apples into even 1/4 inch (5mm) slices.  
  2. Melt butter in a sauté pan and when it is foamy add the apple slices and coat in the butter.  Add the sugar and lemon juice and cook slowly for 5 minutes approx. until the apples are glazed in a shiny syrup.
  3.  To make the Mustard Sauce, simply place the cream and two mustards in a small saucepan and bring slowly to the boil, stirring occasionally. Taste and season if necessary.
  4.  Melt the butter in a sauté pan and sauté the puddings until heated through.  Don't allow to get too crusty on the outside.  
  5. To assemble the dish.
  6. Arrange the warm apple slices on one large serving dish or individual plates.  
  7. Arrange the slices of black pudding on the apples and sauce carefully with the Mustard Sauce, garnish with flat parsley and serve immediately.