Bring a saucepan of salted water to the boil over a medium heat, then add the black pudding and simmer for 2-3 minutes. Remove from the heat and set aside. It is not imperative that you prepare the black pudding in this way, but it will help prevent it from splitting open.
Melt the butter in a medium frying pan over a medium heat. Add the pears and cook for 3-4 minutes until a pale, golden brown. Add the shallot and cook for about 4 minutes until softened, then add the sugar, balsamic vinegar and
Slice the black pudding into approximately 5mm/¼in-thick rounds. Heat the sunflower oil in another medium-sized frying pan over a low heat. Add the black pudding and cook for 6-8 minutes until browned on both sides and warmed through. You do not want to cook it too fast or it will burst.
To serve, divide the shallot mix from the pan with the pears onto four plates. Arrange the black pudding on the plates and then the pears. Spoon any remaining syrup over.
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