- Preheat oven at 170°c/Gas Mark
- Peel and core the apple then cut two discs the same size as the black pudding circles.
- Stack one black pudding circle on top of each apple slice.
- Wrap each stack fully in the ready rolled pastry to make individual packages and glaze with egg wash if desired.
- Bake in the oven for 15-20 minutes until golden brown all over.
- Meanwhile finely dice the leftover apple and add to a pan with the shallots and butter - soften for five minutes on a low heat.
- Add the cider, double cream and salt & pepper. Reduce until you have a nice sauce consistency then set aside.
- Either serve pastry on a bed of leaves with a few spoons of sauce around it or just in a bowl with the sauce on the bottom.
Recipe devised for Yours by Jacqueline O’Donnell, an ambassador chef for 2014 Food & Drink campaign with www.eat-scottish.co.uk.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
The rich earthy flavours of the pudding are set off well with Bramley apple which during cooking becomes light, fluffy and golden. Delicious as a light lunch or starter
2 circles of MacLeod's black pudding 1 Bramley apple 1 pack of quality ready rolled puff pastry 1 egg for glaze (optional) 100ml cider 1 tbsp cream ½ shallot, finely diced 1tsp butter Salt & pepper Salad leaves to finish
Time: 15 minutes Serves: 2 Nutrition: n/a