• Start by pounding the pistachios using a mortar and pestle, add the sliced onions and give them a good mix/pounding
  • Sauté the onion and nut mix, until golden brown
  • Fry the slices of Rudd’s Black Pudding and potato cakes for 2/3 mins on each side for both
  • Construct the dish by spreading a generous dollop of mango chutney on the hot potato cake, add a couple of pieces of the Rudd’s Black Pudding and finish with the onion and pistachio nut mix, delish!


  • 280g Rudd’s Black Pudding
  • 4 Potato cakes, ready made
  • 75g Mango Chutney
  • 100g Pistachios, shelled
  • 125g Onions, sliced


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