Black pudding with a poached egg and grain mustard cream (From St Albans & Harpenden Review)

Black pudding with a poached egg and grain mustard cream

11:26am Thursday 9th February 2006

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I CAN clearly remember my mother serving up black pudding to my father and brother when we were kids and the three of us girls looking and thinking "that's blood".

I still think enjoying black pudding is a male-dominated pleasure although with England's long-associated history with tradition, I'm not too sure.

I put black pudding into the offal category and in the restaurant it is most popular with men, especially older generations.

It is not clear who introduced black pudding to Britain; be it Roman or medieval it was a poor man's staple.

Black pudding is a breakfast favourite, but it's a versatile ingredient for brunch, lunch and dinner, too.

A wild mushroom sauce complements the crumbly texture and intensely rich taste of black pudding very well, as does a whisky, onion and cream sauce.

Grilled black pudding and cherry tomatoes served with potato scones is also a good combination, the richness of the pudding contrasting with the tang of tomatoes. It's a versatile ingredient that deserves a life beyond the breakfast table.

My recipe this week is a dish that sells very well every time it is on the menu.

It serves six.

* Ruth Hurren is head chef at Darcy's restaurant, Hatfield Road, St Albans. For more information telephone 01727 730777.

Black pudding with a poached egg and grain mustard cream

Ingredients

6 x 2" thick slices of your favourite black pudding; hopefully wide enough to place a poached egg on; 6 poached eggs, runny; 300ml double cream; 1 squeeze of lemon juice; 1 tbs grain mustard; 2 sprigs of thyme, leaves only; a little freshly grated nutmeg; fresh grind of pepper; chives, mustard and cress or watercress to garnish

Method

Place your black pudding under a warm grill and turn it once.

Have your water with a touch of vinegar and a pinch of salt on the stove, ready to poach your eggs.

In another pan pour in your cream, mustard and other seasonings, heat and simmer for five minutes. Add lemon juice and taste, then turn off the heat.

Now poach your eggs.

To assemble: spread out warm plates, place black pudding in the centre then top with your drained poached egg. Then top this with mustard cream and fresh chive snippets, mustard cress or watercress.

Enjoy while hot, any time of the day.

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