Bramley apple and black pudding pastry

Bramley apple and black pudding pastry


  1. Preheat oven at 170°c/Gas Mark
  2. Peel and core the apple then cut two discs the same size as the black pudding circles.
  3. Stack one black pudding circle on top of each apple slice.
  4. Wrap each stack fully in the ready rolled pastry to make individual packages and glaze with egg wash if desired.
  5. Bake in the oven for 15-20 minutes until golden brown all over.
  6. Meanwhile finely dice the leftover apple and add to a pan with the shallots and butter - soften for five minutes on a low heat.
  7. Add the cider, double cream and salt & pepper.  Reduce until you have a nice sauce consistency then set aside.
  8. 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

 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