Strangely, or maybe not so strange to some people, I am a huge fan of black pudding.
I can eat it straight out of the fridge, fried, in burgers, on cheese sandwiches… in fact, anywhere!
Today I have suddenly thought that I haven’t had any for a while and after reading an article on the revival of fresh blood black pudding, I really fancy some.
I thought about the best way to bake it and decided that I really fancy cheese and black pudding muffins! I think most people will turn their nose up at these but I really want to see how they will taste. In my head, I have a vision lovely soft cheesy muffins with little cubes of black pudding inside. Then I will cut them open and put some butter on whilst they are still warm.
The recipe I have decided to try is adapted from a Simon Rimmer recipe, which uses cherry tomatoes instead.
Cheese muffins with black pudding
225g/8oz self-raising flour
100g/3½oz courgette, grated
salt and freshly ground black pepper
100g/3½oz mature cheddar, grated
175ml/6fl oz milk
1 free-range egg
55ml/2fl oz olive oil
Diced Black pudding
1.Preheat the oven to 200C/400F/Gas 6.
2.In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.
3.In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.
4. Mix in the cubed black pudding
5.Grease ten muffin moulds and half-fill each with the mix.
6. Cook for about 20 minutes until golden brown.