150g red wine vinegar
50g sherry vinegar
100g water
50g sugar
1 bay leaf
2 star anise
2 red onions, thinly sliced
Pinch of dried red chilli
Small piece of sliced ginger
3g salt
330g prunes
330g water
60g sherry vinegar
30g brown sugar
50g black treacle
4g salt
2g crushed black pepper
1 star anise
1 bay leaf
1 thick slice of rye bread
100g sliced black pudding
1 tbsp pickled onion
1 tbsp prune ketchup
Bring all ingredients to a simmer, then pour over the sliced onions. Leave to pickle.
Combine all ingredients in a medium saucepan and bring to the boil. Simmer gently for 20 minutes until the prunes are very soft. Remove the star anise and bay, then blend until smooth.
Grill or toast the rye bread.
Spread with prune ketchup.
Fry the black pudding until golden, then place on the bread.
Top with pickled onion and serve warm.
150g red wine vinegar
50g sherry vinegar
100g water
50g sugar
1 bay leaf
2 star anise
2 red onions, thinly sliced
Pinch of dried red chilli
Small piece of sliced ginger
3g salt
330g prunes
330g water
60g sherry vinegar
30g brown sugar
50g black treacle
4g salt
2g crushed black pepper
1 star anise
1 bay leaf
1 thick slice of rye bread
100g sliced black pudding
1 tbsp pickled onion
1 tbsp prune ketchup
Bring all ingredients to a simmer, then pour over the sliced onions. Leave to pickle.
Combine all ingredients in a medium saucepan and bring to the boil. Simmer gently for 20 minutes until the prunes are very soft. Remove the star anise and bay, then blend until smooth.
Grill or toast the rye bread.
Spread with prune ketchup.
Fry the black pudding until golden, then place on the bread.
Top with pickled onion and serve warm.
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