Black Pudding with Apple Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

On days when something inexpensive is required for lunch or supper take a look at your nearest delicatessen counter. Boudin noir, or black pudding as we call it, is good value for money. It should be sliced and then grilled or fried. It is spicy and is best served with something slightly sweet like apple sauce or red cabbage and plenty of sautéed potatoes.


  • 2–3 black puddings, according to size
  • 25 g/1 oz butter for frying


    Remove any protective outer covering and cut the black puddings into 1-cm (½-in) thick slices. Set aside until ready to fry.

    Meanwhile prepare the apple sauce. Peel, core and slice the apples. Place in a saucepan with the water. Cover and cook gently, stirring occasionally, until the apples become quite soft. Then stir with a wooden spoon to make a purée. Add the sugar and butter and keep hot.

    Add the slices of black pudding to the hot melted butter in a frying pan. Fry gently for about 5 minutes, turning them occasionally to heat through. Serve hot with the apple sauce.