Scotch Egg with Black Pudding

Method

1. Gently cook the onions in a little oil until soft but not coloured, remove from heat and add to the sausage meat.
2. Fold the black pudding through the sausage mix, trying not to break it up and season with salt and pepper.
3. Divide the mix into eight balls and allow to rest in the fridge.
4. Place the eggs in boiling water for approximately 5½ minutes, cool in iced water, and peel.
5. Wrap each ball of mix around an egg and form into neat spheres.
6. Coat each ball with flour, egg wash and breadcrumbs, then egg wash and breadcrumbs for a second time, deep fry at 160-180C/310-350F until cooked through.
7. Cool and serve as required