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Black pudding
Harry Weir and Brian Clarke

Black Pudding Sandwich With Caramelised Apple And Cashel Blue

We love these flavour combinations for an unique but delicious sandwich

Time: Less than an hour
Difficulty: Easy


  • 800g Jack McCarthy’s black pudding, sliced
  • 6 soft sourdough rolls
  • 160g Cashel Blue cheese
  • 300g leaves
  • 2 apples
  • 120g sugar
  • 80g butter, diced cold
  • 2 egg yolks
  • 1 teaspoon Dijon
  • 1 good splash of white wine vinegar
  • 750ml rapeseed oil/ sunflower oil
  • Salt and pepper
  • 1 heaped tablespoon wholegrain mustard, optional


  1. Core and cut the apple into eighths. Place 100g sugar in a pan over a high heat until it achieves a rich caramel colour. Add half of the butter, then add apples and toss very carefully until completely coated. Continue to cook, moving constantly for a minute or two. Add the rest of the sugar, toss and add the rest of the butter. Toss and cook until almost tender. Empty into a container to cool.
  2. For the aioli, place the yolks, Dijon and vinegar in a bowl. Whisk until well incorporated and foamy. Slowly in a thin stream, add the oil while constantly whisking, being careful not to go too fast as it could split. If it gets too thick, add a little water at the same temperature. Season to taste. To make it wholegrain mustard aioli, stir in a heaped tablespoon or to taste.
  3. Griddle the black pudding lightly, as it’s already cooked.
  4. To assemble, spread aioli on both sides of bread, add leaves, the sliced Jack McCarthy’s black pudding, apple and some Cashel Blue. Place in an oven on 180ºC/gas mark 4 until the cheese has nicely melted and is a little crisp. Put the lid on and devour.

Photography Credit: Harry Weir, assisted by Brian Clarke

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