Black pudding crumpets

Name: Black pudding crumpets
Total time: 10 min
Yield: 2
Ingredients: 100 g quality black pudding; 1 eating apple; 1 lemon; olive oil; 3 tablespoons maple syrup; 4 crumpets; extra virgin olive oil; 30 g watercress

“A perfect friendship of flavours: rich, crisp, gnarly black pudding; sweet, maple apples; and fresh, sharp, lemony watercress, served on the humble crumpet. Delicious. ”

Serves 2

Cooks In10 minutes

DifficultySuper easy

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Nutrition per serving

Calories 628 31%
Fat 31.1g 44%
Saturates 7.3g 37%
Sugars 24.1g 27%
Protein 13.2g 26%
Carbs 72g 28%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

100 g quality black pudding
1 eating apple
1 lemon
olive oil
3 tablespoons maple syrup
4 crumpets
extra virgin olive oil
30 g watercress

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Jamie Magazine

By Jamie Oliver

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Method

Slice the black pudding, roughly 3mm thick, then thinly slice the apple (core and all), discarding the seeds. Halve the lemon.
Heat a little oil in a pan on a medium-high heat. Fry the black pudding for 2 to 3 minutes each side, or until the surface is browned. Break up a few slices, let them crisp up, then move to kitchen paper on a plate, to drain.
Add the apple and half the lemon juice to the pan. Cook for 1 minute or so on each side, or until starting to caramelise.
Add the maple syrup and toss to coat the apple. Cook for 1 minute more, or until thick and glossy. Return the black pudding to the pan to warm.
Toast your crumpets.
In a jar, shake the rest of the lemon juice with twice as much extra virgin olive oil and a little sea salt and black pepper, then dress the watercress.
Top the crumpets with black pudding and apple and serve with the cress.