Jamie Oliver

Black pudding crumpets

Black pudding crumpets

Serves 2
Cooks In10 minutes
DifficultySuper easy
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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  • 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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  1. Slice the black pudding, roughly 3mm thick, then thinly slice the apple (core and all), discarding the seeds. Halve the lemon.
  2. 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.
  3. 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.
  4. 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.
  5. Toast your crumpets.
  6. 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.
  7. Top the crumpets with black pudding and apple and serve with the cress.


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