Melt the chocolate in a bowl, over a pan of hot water - don't let the bowl touch the water. Preheat the oven to 180☌/160☌ Fan/Gas 4.½ x 340g jar Extra Special Cherry Conserveįresh red cherries (or black cherries), to decorateĥ0g Chosen by you Dark Chocolate (50% cocoa solids), grated, to decorate Put on a sheet of kitchen paper to drain off the oil.ġ00g Extra Special Ivory Coast Dark Chocolate (70% cocoa solids)ģ50g pack of Asda Fresh From Frozen Morello Cherries Fry the Scotch eggs for about 10-12 minutes until crisp and golden. Heat the oil in a deep-fat fryer to 170☌.Coat the meat in the egg mixture then the crumbs. Lightly beat the remaining two eggs with the milk and put in a shallow dish.Put each egg on a pattie and wrap the meat around to cover. Put the flour in a shallow dish and roll the peeled eggs in it.Put each portion on a sheet of cling film, put another sheet on top, then use the palms of your hands to flatten the meat into 14cm rounds or patties. Mix the sausage meat with the black pudding and thyme.Pour out the hot water, and leave the pan under cold running water until the eggs are cool to the touch. Add four of the eggs, bring back to the boil and simmer for six minutes. Meanwhile, heat a pan of water to a gentle boil.Spread them on a baking tray and put in the oven for 10 minutes. Whizz the bread in a food processor or blender to make crumbs.
Prep time: 40 minutes (including chilling time)ġ25g white bread (ideally, about three days old)Ĥ00g Extra Special Traditional Pork Sausages, skins removedħ5g Chosen by you Black Pudding, skinned and finely chopped
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