Stornoway Black Pudding with Caramelized Apples and Whisky Sauce

Ingredients

• 4 slices of Stornoway Black Pudding 4 slices of Stornoway Black Pudding
• 2 tablespoons butter 2 tablespoons butter
• 2 apples, cored and sliced 2 apples, cored and sliced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1/4 cup whisky 1/4 cup whisky
• 1/2 cup heavy cream 1/2 cup heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt 1 tablespoon of butter over medium heat.
2. 2.
   Add the sliced apples and brown sugar to the skillet. Cook until the apples are caramelized and tender, about 5-7 minutes. Remove from the skillet and set aside.
3. 3.
   In the same skillet, melt the remaining tablespoon of butter over medium heat.
4. 4.
   Add the black pudding slices to the skillet and cook until crispy on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
5. 5.
   In a small saucepan, combine the whisky and cream. Bring to a simmer over medium heat and cook until the sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste.
6. 6.
   To serve, place a slice of black pudding on each plate. Top with caramelized apples and drizzle with the whisky sauce.

Treat your ingredients with care...

• Stornoway Black Pudding — Ensure the black pudding is cooked until crispy on the outside while still maintaining a moist interior. Be careful not to overcook it, as it may become dry.
• Whisky — Choose a good quality whisky that complements the flavors of the dish. The whisky should add depth and richness to the sauce without overpowering the other ingredients.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the whisky sauce.
• Serve the black pudding with a side of buttered toast or crusty bread to soak up the delicious sauce.
• If you prefer a sweeter sauce, you can add a teaspoon of honey or maple syrup to the whisky sauce.

Serving advice

Serve the Stornoway Black Pudding with Caramelized Apples and Whisky Sauce as a main course for breakfast or brunch. Accompany it with a side of toast or crusty bread to complete the meal.

Presentation advice

Arrange the black pudding slices on a plate, placing the caramelized apples on top. Drizzle the whisky sauce over the dish, allowing it to cascade down the sides. Garnish with a sprig of fresh herbs, such as thyme or parsley, for an elegant touch.