Black Pudding Scotch Eggs

Mix the sausage meat and crumbled black pudding with the salt and pepper until evenly combined.

Divide the mixture into four portions. Flatten each one into a thin oval, large enough to wrap around an egg.

Wrap the meat around each boiled egg, sealing the joins so the eggs are completely enclosed.

Set out the flour, beaten egg and breadcrumbs in three separate dishes.

Coat each wrapped egg in flour, then beaten egg, then breadcrumbs, pressing the crumbs on firmly.

Heat the cooking oil to 160°C in a deep fryer or deep, heavy pan. Fry the Scotch eggs for 8–10 minutes until browned and cooked through.

Lift the eggs onto kitchen paper to drain, then serve warm or at room temperature with mustard.