Black pudding Scotch duck eggs

Makes 4

This fantastic pie and Scotch egg company is the creation of Andy Bates who told me that my layered chicken and ham pie published in this magazine four years ago was the inspiration for him to start making pies. This black pudding Scotch egg, with a slightly runny yolk, was utter perfection. For more information, visit

4 duck eggs boiled for 4-5 minutes, cooled in cold water and peeled
175g good-quality Cumberland sausagemeat
175g black pudding, chopped
Flour for dusting
1 egg, beaten
50-60g fresh white breadcrumbs
Vegetable or corn oil for deep frying

Mix the sausagemeat and black pudding together and divide into 4 balls. Flatten them into patties, then wrap the meat around each of the eggs evenly, moulding it with your hands.

Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.

Preheat about 8cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 3-4 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper. Serve hot, cold or at room temperature.