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