“Soft and cakey, gently spiced and cut from a large slab – that’s how I like my black pudding.”
“But my favourite is the other type, the one that hails mainly from Kerry, where Annascaul and Sneem both produce gorgeous pudding made with fresh blood instead of dried.”
Lilly describes a beautifully named traditional German dish, Heaven and Earth or Himmel und Erde.
Heaven refers to the apples from up high in the trees and Earth is in the form of potatoes dug from the soil.
We agree with her description of this dish, “Although it has been around since the 18th century – this dish may be the ultimate 21st century comfort food”. Yum!
4lb potatoes (Lilly recommends Roosters) peeled and cut into chunks
900g tart eating apples, peeled, cored & quartered.
1/2 tsb nutmeg
3 onions, halved & freshly sliced
1 x 280g sausages of black pudding
1. Place the potatoes in a large pan over a high heat. Barely cover with boiling water and cook until tender.
2. Meanwhile, place the apples in a pan with a few tbsp of water, simmer gently until soft.
3. Drain the potatoes and apples. Mash both in their separate pans before seasoning the apple with nutmeg and the potato with salt and pepper. Keep warm.
4. Melt half the butter in a frying pan over a medium heat and add the onions. Gently fry until they begin to soften and turn golden. Remove the onion and keep warm. Cut the pudding into 12 generous slices or more and fry in the remaining butter until cooked through.
5. To serve, gently ripple the apple through the potatoes and distribute between 6 plates. Top with the onions and pudding.