Black Pudding and Apple

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

A classic Breton combination, Boudin aux Pommes is terrific with buckwheat pancakes or sautéd potatoes, and a crisp green side salad. Boudin noir> French black pudding, is very simply made from seasoned pig’s blood and fat, with regional additions that can vary from cooked onions to grated raw onions or even apples, prunes or chestnuts.


  • olive oil for frying
  • 6 black puddings, cut into 2.5cm slices
  • 3 thick rashers bacon, chopped
  • 25 g butter
  • 5 Bramley apples, peeled, cored and cut into wedges
  • pinch of freshly grated nutmeg
  • sea salt
  • freshly ground black pepper


    Heat a drizzle of oil in a large frying pan, add the black pudding and bacon and cook over a medium-high heat for 2 minutes on each side. Then reduce the heat to low.

    While the black pudding and bacon cook, melt the butter in another frying pan, add the apple and nutmeg, mix, and cook on a high heat for about 4 minutes or until the apple colours and just softens.

    Add the apple to the black pudding and bacon, season and cook for 5 more minutes over the low heat, then serve.