• Season the Rudd’s White Pudding with a pinch of all spice, cinnamon and chilli powder.
  • Cook the slices for 2 minutes each side then remove from the heat and set aside.
  • Layer the nacho chips and grated cheese on a tin foil covered tray, heat in a moderate oven (180ºC) for 5 minutes until the cheese is melted.
  • Dress the nachos with seasoned white pudding, jalapeños and tomato salsa.
  • Garnish with chopped spring onion and coriander.


  • 280g Rudd’s White Pudding
  • 350g Nacho chips
  • 180g Cheddar cheese grated
  • 100ml Sour cream
  • 200g Tomato salsa, prepped
  • 75g Jalapeños
  • All-spice, cinnamon and  chili powder
  • Chopped spring onion and coriander garnish


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse