Make the chutney: heat the vinegar
and sugar with 1 tbsp cold water,
swirling until sugar dissolves. Throw
in the onion and cook for 1 min,
then add the tomatoes and cook for
3 mins until starting to soften. Turn
off the heat and set aside to cool.
Mix the mashed potato and
spring onion with some seasoning,
then carefully fold in the black
pudding. Shape into 4 patties and
dust in the flour. Heat half the oil
in a large non-stick frying pan and
cook the potato cakes for 3 mins
each side until golden. Remove
from the pan and keep warm.
Heat the remaining oil in the
frying pan, then crack both eggs
in and cook how you like them.
Serve 2 black pudding cakes per
person, topped with a fried egg
and a dollop of tomato chutney.