Black pudding pancakes with charred tomatoes, wilted spinach & fried eggs

When you try our rich and meaty Black Pudding on top of a buttery pancake there’ll be no going back. Pair it with juicy charred tomatoes, wilted spinach and a crispy fried egg for the ultimate meat-eater’s feast, guaranteed to satisfy all those carnivorous cravings.

1 hour 35 mins

4

Medium

• 2 x packets Field & Flower Black Pudding
• 200g vine tomatoes
• 200g spinach
• 4 x eggs
• Butter for cooking
• Black pepper to serve

For the batter:
• 200g plain flour
• 2 eggs, beaten
• 600ml milk
• 30ml melted butter (plus extra for cooking)
• Salt to taste

1. Begin by making your pancake batter. Sift the flour and salt into a mixing bowl and make a well in the middle. Add the beaten egg and melted butter to the well, then slowly add the milk and whisk until all the flour is incorporated. Let the mixture stand for 30 minutes.

2. Preheat the oven to 50C. Melt a little butter in a frying pan and add a ladle of the pancake batter, moving the pan around to cover the base. Let the pancake cook for 2-3 minutes until starting to brown, then flip and cook the other side for a minute or so. Place the cooked pancake on an ovenproof plate and keep warm in the heated oven. Repeat until all the mixture has been used.

3. Heat a little more butter in the pan, then add the tomatoes and black pudding. Cook for 2 minutes, then flip the black pudding and cook on the other side for a further 2 minutes. Once the tomatoes are starting to char and the black pudding is cooked, remove from the pan and keep warm in the oven.

4. Fry the eggs in the same pan, adding more butter if necessary. Once cooked, remove from the pan and add the spinach. Stir until wilted (this shouldn’t take more than a minute or two).

5. Serve the pancakes with the black pudding, tomatoes, fried eggs, spinach and freshly cracked black pepper.