Black pudding crumpets

Serves 2

Cooks In10 minutes

DifficultySuper easy

Nutrition per serving

• Calories 628 31%

• Fat 31.1g 44%

• Saturates 7.3g 37%

• Sugars 24.1g 27%

• Protein 13.2g 26%

• Carbs 72g 28%

Of an adult's reference intake

Ingredients

• 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

Recipe From

Jamie Magazine

By Jamie Oliver

Method

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.