Black pudding, white beans, fried eggs & smoked bacon

Black Pudd(L)high res

Serves 2

A great way to start a winter’s day with a full belly of hearty goodness. Share with your mate/love and a White Rabbit dark ale and call it a movie day!


Bold = available at Hams and Bacon

200mL canola oil

12 sage leaves

60g smoked bacon (I use Melbourne Pantry), diced into 2cm cubes

400g tin cooked cannellini beans

1 orange, zest only

1 teaspoon salt flakes (I use Murray River)

¼ teaspoon cayenne pepper

1 tablespoon lemon thyme, finely chopped

50g butter (I use Myrtleford Butter)

200g black pudding (I use Pacdon Park)

2 eggs (I use Milawa Free Range)

2 slices corn bread (I use Phillippa’s)


In a small saucepan, heat 100mL of the oil to 150 degrees Celsius. Carefully lower in sage leaves with a long handled spoon and fry for 15 seconds or until crispy. Remove sage leaves from oil and drain on paper towel. Take oil off the heat and cool. Discard.

In a medium saucepan, heat 50mL of the remaining oil and cook the diced bacon until just starting to colour.

Strain cannellini beans and add to the bacon with 100mL water. Bring to a simmer and stir in the zest, salt, cayenne pepper, lemon thyme & butter and stir until all combined.

Slice the black pudding into 1 inch rounds so you each have 3 pieces. Heat the remaining 50mL oil in a large frying pan over medium heat and add the black pudding. Cook for 2 minutes before turning, then crack in your eggs. By the time the eggs have cooked, the black pudding will be perfect!

Spoon the beans into a shallow bowl (half each), divide the black pudding and fried eggs and slide them on top of the beans. Add a pinch of extra salt to the eggs, layer over the sage leaves, and serve the toasted corn bread on the side. Pour your beer, grab a fork and you’re off!!