The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Black pudding with apples & Madeira.

Madeira was made to marry offal, as this recipe demonstrates.


Apple002.jpg-2 Tablespoons unsalted butter
-8 slices of black pudding
-3-4 Tablespoons of flour for dusting
-4 shallots, finely diced
-about 1 ½ cups heavy cream
-1 Granny Smith apple, cored and cut into bite sized pieces
-½ cup Madeira wine
-Salt and freshly cracked pepper
-Chopped parsley


  1. Coat the slices of black pudding in flour.
  2. Sear the black pudding in butter; remove from the pan and keep warm in the oven.
  3. Add the chopped shallots and apple to the hot pan. Pour in the Madeira and reduce the liquor by half.
  4. Add the heavy cream, salt and pepper to the sauce and bring the mixture to a boil, allowing the sauce to thicken.
  5. Place two pieces of black pudding per person on a plate and pour the sauce over the pudding. Garnish with chopped parsley and serve.

Notes:

- The Tommy Maloney brand of black pudding is widely available at larger supermarkets and specialty butchers in the United States.  All kinds of black puddings are sold all over the United Kingdom.