Black Pudding with Apple and Spices

Take the casing off the black pudding and cut into slices about a centimetre thick. Peel and core the apples and then use a mandoline or sharp knife to cut into very thin slices  Picture  .

Make a spice 'sauce' by mixing the sugar, spice and water and simmering for five minutes or so stirring from time to time. Then take off the heat and keep to one side.

Fry the black pudding slices in a little oil over a medium heat. If you are French this will be very quick, but I prefer black pudding a little more cooked, say three minutes a side.

This step is going to be so much easier if you have some cooking rings about 3½ inches/9 centimetres in diameter. Put the rings in an ovenproof dish, and then make a thin layer of the apple slices inside the rings  Picture  .

Lay on top a layer of black pudding and sprinkle over a little chopped chives  Picture  . Then repeat with a further layer of apple and black pudding and chives. Put the rings in a moderate oven at 325°F/170°C/Reg3 for about ten minutes to warm right through.

Meanwhile cut some slices of bread and remove the crusts. Pour over a little of the spice mixture, and fry in the black pudding cooking fat until just crisp but not overdone. Repeat on the other side.

Reheat the spice 'sauce'. Slide the rings on to serving plates using a fish slice. Carefully remove the rings, trickle over a little of the sauce, and serve with the fried bread  Zoom  .