Black Pudding Scotch Eggs

With a runny yolk when you cut through, these Black Pudding Scotch Eggs are sure to impress. Use good quality sausage meat and black pudding to create a perfectly seasoned Scotch Egg and using our tips, you’ll achieve the perfect runny centre. Enjoy these Scotch Eggs on a picnic, with salad for lunch or as part of a buffet at a party. This recipe is courtesy of James Peck from Burnt Lemon Chefs, find out more here:

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


4 medium eggs (plus 2 for egg wash)
360g quality sausage meat
227g quality black pudding
100g Japanese Panko bread crumb
100g plain flour
350ml of Mellow Yellow Rapeseed oil for deep frying, dependent on pan size


Bring a pan of water to a rolling boil. Boil your eggs for 5 minutes 15 seconds and then put straight into ice cold water.

Once cooled, peel your eggs.

Cut up the black pudding into very small chunks. In a large bowl, mix the sausage meat and black pudding together, use your hands if needed to ensure they are fully combined. Split the mixture into 4 equal balls. Using your hands, make a hole in the sausage meat and wrap each egg in the sausage meat so the egg is completely covered. Keep your hands wet to stop the meat sticking.

Set up 3 bowls on your work surface. In the first, put flour and season with salt and pepper. In the second, whisk in two eggs and add a drizzle of Mellow Yellow Rapeseed Oil. Finally, put panko breadcrumbs in the third.

Roll each scotch egg in the flour, egg and then breadcrumbs.

Pour Mellow Yellow into a deep, small saucepan, the oil should be deep enough to come just over halfway up each scotch egg. The smaller the saucepan, the less oil you will need to use. Bring the oil up to 150°C and deep fry each scotch egg for 7 minutes, turning halfway through cooking.

Season the egg yolk after cutting.

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