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Member recipe

Black Pudding Croquette

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Serves 4

Black Pudding sweetness against sharpness flavour of sauce

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  • For The Croquettes
  • 280g Black Pudding, peeled and chopped roughly
  • 6 Scallions - finely chopped
  • 2 Sweet Red Peppers, quartered, deseeded & cut into 1 cm dice
  • 175g potatoes, cooked and mashed
  • 2 tbsp Dijon Mustard
  • 50ml Malt vinegar
  • Seasoned flour, as required
  • 2 beaten eggs, or more if required
  • 225g fresh breadcrumbs
  • Salt & freshly ground pepper
  • Oil for frying
  • For The Compote
  • 600ml water
  • 225g Prepared Fruit, eg rhubarb or gooseberries
  • 350g caster sugar


    1. In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar.
    2. Season to taste and mould the mixture into cylinderical shapes abot 5cm long.
    3. Roll these in the flour, then the lightly beaten eggs and finally the breadcrumbs
    4. Shallow fry in plenty of hot oil until golden brown, drain on kitchen paper and keep warm.
    5. Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the goosberries and cook gently for 10 minutes, until soft.
    6. Strain off the excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a salad garnish.
    7. TIP. If using fruit with more natural sweetness, the sauce may needa squeeze of lemon juice.

Comments, questions and tips

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30th Jul, 2013
Do not attempt this recipe, proportions are all wrong. Too much vinegar and generally too wet of a mixture to ever cook properly. It's almost like the poster of this is deliberately trying to waste peoles time and money. Terrible, really terrible. 1 star is too kind. Sorry!
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