Last month the guys at Donald Butcher’s asked me if I’d like to create some recipes using one of the products they’re most proud of: their own black pudding, made in-house by their team. I made some black pudding burgers first and now, I’m letting the black pudding shine with these crispy bon bons, served with peppercorn sauce.
These are delicious and SO easy to do. They make a great snack or starter. This recipe makes about six bon bons, but if you want more, just double or triple the recipe ingredients to make more! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Black Pudding Bon Bons with Peppercorn Sauce
Ingredients (makes six bon bons)
150g black pudding (ideally from Donald Butchers)
1 egg, beaten
2 tbsp plain flour
50g panko breadcrumbs
Oil, for frying
For the peppercorn sauce:
1 tbsp red wine vinegar
100ml chicken stock
3 tbsp double cream
1. Use your hands to crumble the black pudding into a bowl, then take large spoonfuls of it and reform them into balls. Meanwhile, heat some vegetable or sunflower oil, enough to submerge the bon bons, in a saucepan and bring it to 180c.
2. Put the flour, beaten egg and breadcrumbs into separate bowls. Dip the bon bons into the flour, then the egg, then coat in the breadcrumbs, making sure they are evenly coated. Lower them gently into the oil and fry for five minutes until golden and crisp.
3. Meanwhile, for the peppercorn sauce, put the red wine vinegar into a saucepan over a medium-high heat and reduce by half. Add the chicken stock and reduce by half again. Next, add your peppercorns! I use quite a lot, but it’s up to you how peppery you want it. I like to freshly grind the black pepper straight into the sauce, about 1.5 tbsp worth. Then add the cream and bubble until it thickens slightly.
4. Serve the peppercorn sauce alongside the crispy bon bons and enjoy!