Ingredients

• Black Pudding - We recommend Stornoway x 400g

• Breadcrumbs x 50g

• Medium Eggs at room temperature x 6

• Sunflower Oil, for deep-frying

• Sea Salt and freshly Ground Black Pepper x To Taste

• Plain Flour x 100g

• Medium Eggs x 1-2 (7-8 Total Eggs)

• Coarse fresh white breadcrumbs x 200g

Method

• • Bring a pan of water to the boil, add the six eggs and cook for 5 minutes, giving you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell them. We recommend using Katy's Eggs free-range eggs.

  • Roll the black haggis into 12 balls and put them to the side.

  • Set out three bowls for the coating. Add the flour to one bowl and season it with salt and pepper. In the second bowl, break an egg and beat it lightly. In the third bowl, put in the coarse breadcrumbs.

  • Take two black pudding balls and flatten them into rough discs about 6cm in diameter. Place one disc in the palm of your hand, set a boiled egg in the middle, and then top with a second disc. Mould the black pudding around the egg, sealing the joins well. Repeat with the remaining black pudding and eggs.

  • Coat each Scotch egg with seasoned flour. Then, dip it in the beaten egg (lightly beat in another egg if needed), and finally, roll it in the breadcrumbs. Chill the eggs until you’re ready to cook them.

  • For cooking, heat a 5–7cm depth of oil in a deep pan to 175°C or until hot enough to turn a few breadcrumbs golden in 30–40 seconds. Cook 2 or 3 eggs at a time. Lower them into the oil and fry for 6–8 minutes, turning regularly until golden and crisp. Drain on kitchen paper and leave to stand for 5–10 minutes before enjoying.