These Black Pudding Bon Bons are a slight twist on the classic recipe of Scallops with pea puree, black pudding and bacon. Omitting the Scallops is a welcome change for those not partial to seafood – with this recipe, it’s the black pudding that becomes the star of the show.

This is one of those recipes that sounds a lot fancier than it actually is. Black pudding Bon Bons are very simple to make – crispy and delicious they go perfectly with the smooth textured pea puree and the crunchy prosciutto.

How To Serve Black Pudding Bon Bons

If you plan to make this dish for a dinner party, all the elements can be made ahead of time – the pea puree simply needs warming through and the Black Pudding Bon Bons take just a couple of minutes in the fryer. The prosciutto can be served warm or cold or be made into a crumb beforehand and sprinkled over the dish just before serving.

Black Pudding Bon Bons also make an excellent canape or tasty addition to any buffet – pictured below they are served in a small copper pan.

They also make a great alternative to traditional black pudding for breakfast – serve with asparagus and poached eggs for an elegant Sunday brunch in place of a typical full English.

This recipe makes 6 Black Pudding Bon Bons – enough for three each as a starter (this makes it is a lovely recipe for a date night or special dinner!) however, the quantities can easily be doubled or tripled if you are serving more people or would like to make them as a dish for a buffet.

Purists will probably argue my pea puree isn’t as smooth as it could be – I prefer it with some texture left in – but if you’d like something extra smooth see this recipe

Can You Freeze Black Pudding Bon Bons?

Yes, Black Pudding Bon Bons can be frozen. Simply wait for them to cool after cooking and place them into a freezer-safe container before freezing.

Black Pudding Bon Bons can be frozen for up to three months. They are still safe to eat after this time but might be past their best quality-wise.

Can You Freeze Black Pudding? 

How To Reheat Black Pudding Bon Bons

I think the best way to reheat the Black Pudding Bon Bons is in the oven at a low temperature (eg. gas mark 4) for around 20 minutes. This should prevent the crispy coating from becoming too dark although if this is something you are concerned about you could cover them with foil before reheating.

Other Ways To Cook Black Pudding

Not everyone likes Black Pudding, but if you do, you might be looking for some other ways to cook it, aside from making these delicious Bon Bons.

This post; How To Cook Black Pudding 5 Different Ways covers all the different ways I personally use to cook Black Pudding including frying, grilling and deep frying. It also has tips on reheating and storing black pudding, plus advice on where to buy it in the UK.

Black Pudding Bon Bons with Crispy Pancetta and Pea Puree

Fiona Hawkes This post may contain affiliate links which are marked with * These Black Pudding Bon Bons are a slight twist on the classic recipe of Scallops with pea puree, black… Recipes black pudding, bon bons, pancetta, pea puree, starter European Print This

Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 Minues 15 Minues

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 80grams black pudding (roughly two 'rounds' about half an inch thick)
• 50grams breadcrumbs (these can be homemade or shop-bought)
• 1 Egg
• Flour for dusting
• 100grams of frozen peas
• 1 stock cube
• 2 slices of Prosciutto

Instructions

1.Preheat Deep Fat Fryer to 170 degrees

2. Bring a small pan of water to the boil and add the frozen peas and stock cube

3. While the peas cook, prepare the bon bons. Crumble the black pudding into small pieces and then bring back together to roll into six small balls.

4. Whisk the egg and add to a small bowl. Place the flour on a small dish and the breadcrumbs on another. Roll each black pudding ball in flour first, dip into the egg mixture and then roll in the breadcrumbs. Repeat for all six black pudding balls, always dipping in the flour first as this is what the egg sticks to.

5. Place the Bon Bons into the fryer basket but do not dunk into the oil yet.

6. When the peas are tender, use a sieve to drain two-thirds of the cooking water/stock into a separate bowl. Using a hand blender, blitz the peas, adding more water/stock if needed. Set aside, the pan should keep the peas warm until needed.

7. Carefully lower the Bon Bons into the fryer and cook for two to three minutes. Check they are piping hot all the way through before serving. While the Bon Bons are cooking, place the prosciutto into a non-stick frying pan to crisp up - this should only take a minute or two.

8. Place three spoonfuls of the pea puree on each plate. Top with the Black Pudding Bon Bon and add the Proscuitto Crisps. Enjoy.

 

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