Black Pudding and Mash Cakes is a modern British recipe for a classic starters of fried potato cakes made with black pudding, apples and cheddar cheese that are served with a cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Black Pudding and Mash Cakes.
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Ingredients:
500g potatoes, peeled and coarsely chopped
1 cooking apple (eg Bramley), peeled, cored and quartered
1 tbsp butter
500g black pudding, skins removed
1 tbsp grated mature Cheddar cheese
4 tbsp baby salad greens, tossed in a little olive oil
salt and freshly-ground black pepper, to taste
For the Sauce:
80ml double cream
2 tbsp whole-grain mustard
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil, add the potatoes and apples and cook for about 20 minutes, or until tender. Drain thoroughly then mash with the butter and season with salt and black pepper.
Add the black pudding to a bowl and mash with a fork then gently fry in a hot pan for a few minutes, stirring occasionally and cooking until crisp.
Take a baking tray, line with greaseproof paper then place an oiled ring on this (ring should be about 8cm in diameter and 6cm high. Arrange a layer of black pudding on the base, pressing down gently to firm then top with a layer of potato. Add another layer of black pudding then finish with a layer of potato. Gently remove the mould and repeat the layering process until you have four cakes.
Scatter the cheese over the top then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the cheese has melted and the cakes are heated through.
When the black pudding and mash cakes are almost done gently heat the cream and mustard in a pan. Season to taste and heat, stirring frequently, until warmed through.
Arrange the cakes on warmed plates, top with the greens and serve with the sauce.
