This is so easy, and so satisfying with all the hallmarks of a great British dish. Serve it as an alternative to Sunday lunch.


  • 500g (1lb) black pudding, skinned

  • 500g (1lb) all-purpose potatoes, peeled

  • 1 cooking apple e.g. small Bramley or Granny Smith

  • 1 tbsp butter

  • sea salt and pepper

  • 1 tbsp grated cheddar

  • 4 tbsp tiny salad greens, tossed in olive oil

  • Sauce

  • 2 tbsp grain mustard

  • 80ml (3fl oz) cream


  • 1.

    Roughly chop the potatoes and peel, quarter and core the apple. Cook in simmering salted water for 20 mins. Drain well and mash with the butter, salt and pepper.

  • 2.

    Heat the oven to 200C/390F/Gas 6. Mash the black pudding with a fork and gently fry in a pan for 2 minutes, turning, until crisped.

  • 3.

    Place an oiled ring mould (8 cm wide, 6 cm high) on a baking tray lined with greaseproof paper, and arrange a layer of black pudding at the base, pressing down gently.

  • 4.

    Top with a layer of mash, then repeat, finishing with a layer of potato.

  • 5.

    Gently remove the mould and repeat until you have four cakes.

  • 6.

    Scatter with cheese and bake for 15mins to heat through (finish under the grill if not golden brown).

  • 7.

    Gently heat the cream, mustard, salt and pepper, stirring.

  • 8.

    Transfer the cakes to warm plates, top with the salad greens, and serve with the mustard sauce

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