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Black Pudding with Champ & apple sauce


  • Melt 2-3 tbsp butter with the sugar in a heavy-bottomed pot and gently cook the apples with the stock until fairly tender. Then remove and set the apples aside, covered.
  • At the same time, cook the potatoes in a large pot of salted, boiling water until very tender. Drain well and return the potatoes to the pot to dry out. Then add the milk and cream with a good knob of butter and mash. Whip up well, before mixing in the spring onions with seasonings to taste.
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the Black Pudding until crusty all over.
  • To serve, spoon a mound of Champ on individual plates and top with the Black Pudding, then the apple sauce and a sprinkling of parsley.
  • nb.  Any pork sausages can be used in place of the Black Pudding, if you prefer.


  • butter
  • 2-3 tbsp sugar
  • 3 Granny Smith apples, peeled, cored & cut in wedges
  • a splash of chicken stock
  • 4 large potatoes, peeled & cut in chunks
  • sea salt & freshly ground pepper
  • ½ cup milk
  • ½ cup cream
  • 4 spring (green) onions, finely chopped
  • olive oil
  • Black Pudding, cut in 8-12 thickish slices
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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