• Melt the butter in a sauce pan and add the spring onions, cooking over medium-low heat until the spring onions are soft and fragrant, but not browned, this should take about 5 minutes
  • Add the frozen peas and the stock and season with a pinch of salt and pepper
  • Bring to a simmer over a medium-high heat and then reduce the heat to medium-low for 3 to 4 minutes
  • Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed
  • Season to taste with salt and pepper and return the purée to the saucepan, cover, and set aside on the stovetop to keep warm
  • Pan-fry the Rudd’s Black Pudding for 2 minutes on each side
  • Spoon a generous puddle of puree on a plate and top with a couple of pieces of Rudd’s Black Pudding
  • Serve with a scattering of mint leaves and a good swirl of nice golden rapeseed oil or extra virgin olive oil


  • 280g  Rudd’s Black Pudding
  • 300g  Frozen Peas
  • Bunch  Mint
  • 50g  Butter
  • 200g  Spring Onions
  • 100mls  Chicken stock


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