Black Pudding with Glazed Apples and Grainy Mustard Sauce - a reminder of Edinburgh
Allow 3-4 x 1/2 inch (1cm) slices of Irish black pudding per person
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
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
- Peel, core and neatly slice the apples into even 1/4 inch (5mm) slices.
- 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.
- 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.
- Melt the butter in a sauté pan and sauté the puddings until heated through. Don't allow to get too crusty on the outside.
- To assemble the dish.
- Arrange the warm apple slices on one large serving dish or individual plates.
- Arrange the slices of black pudding on the apples and sauce carefully with the Mustard Sauce, garnish with flat parsley and serve immediately.