Black Pudding Clafoutis


Brilliantly easy bunch. Earthy black pudding baked in eggs, cut through with sharp spring onions and finished with gratings of sour-sweet shavings of raw sheep milk cheese.
There's no risk in taking great Irish produce, and executing it simply with a different technique.  Traditionally clafoutis is a baked desert batter which works equally well as a savoury dish. A thick pancake batter that is poured into a scalding hot cast iron pan, so the edges rise like a yorkshire pudding. Equally dense in the center, light at the edges and packed with flavour throughout.


In a large bowl mix together - 2 large eggs, 60 grams all-purpose flour, 125ml of milk until you have a gloopy pancake batter. Season well with salt and pepper. Finely chop the greens from a bunch of spring onions. Preheat your oven to 240°C. Once heated put your cast iron frying pan into the oven so it gets scalding hot. Add 2 tablespoons of butter when the pan is heated and put back into the oven until the butter melts and sizzles. Take the frying pan out of the oven and pour in the batter. Tear the black pudding into nuggets and dot into the batter. Bake for 25mins approx (depending on your oven- might take 35mins). Finish with a grating of a hard cheese like Pecorino, or Parmesan (I used a dried raw sheep milks cheese that I had knocking about).

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