Skip to content
Apple and black pudding scotch eggs recipe

Apple and black pudding scotch eggs recipe

13 ratings

Liven up classic Scotch eggs with the gorgeous, deep flavour of black pudding and a hint of sweetness from fresh cox apple. This tasty twist on a picnic must have is sure to impress and is surprisingly easy to make. See method

  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 526 calories / serving


  • 8 eggs
  • 1 x 500g pack pork mince
  • 200g (7oz) black pudding, finely chopped or crumbled
  • 1 cox apple, peeled, cored and coarsley grated
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 10-12 fresh sage leaves, finely chopped
  • 2 tbsp plain flour, for dusting
  • 100g (3 1/2oz) panko breadcrumbs
  • 1.5 ltr (2 1/2pt) sunflower or vegetable oil, for deep frying
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    9g 46%
  • Sugars

    2g 3%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 22.8g Protein 31.4g Fibre 1.2g


  1. Put 6 eggs in a large pan of cold water and bring to the boil. Simmer for 2-3 minutes, then drain and cool under cold, running water. When cool enough to handle, shell the eggs.
  2. Meanwhile, combine the pork mince, black pudding, apple, parsley and sage in a large bowl; mix. Season the mixture well and divide into 6 patties.
  3. Flatten the patties and wrap one around each egg, moulding the mixture with your fingers until the egg is completely covered.
  4. Beat the remaining eggs in a bowl. Put the flour and breadcrumbs into another two separate bowls. One at a time, dip each egg in the flour, followed by the egg and then in the breadcrumbs, turning to coat.
  5. In a deep pan, heat the oil to 170°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 seconds, the oil is hot enough. Cook the eggs in batches (scooping out any burnt breadcrumbs floating in the oil in between) for 6 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper; leave to cool. Transport the eggs to your picnic in a lidded container.

Tip: To make a dip for the Scotch eggs, combine 1 tbsp creamed hot horseradish with 125g (4oz) each of cream cheese and double cream. Finish with a squeeze of lemon.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

You may also like

Be the first to comment

Before you comment please read our community guidelines.