½ pint / 300 ml cream
2-3 tbsp wholegrain mustard
1 tbsp creamed horseradish (optional)
Pour the cream into a small saucepan, add the mustard and horseradish and bring to the boil for five minutes or until slightly thickened.
This sauce complements the pudding greatly and can be drizzled on a salad of pudding, on canapes etc.
Recipe suggestion: Scallops and Annascaul Pudding go very well together and the contrast in colours and texture makes for a striking starter dish. This mustard cream works well with both the pudding and the scallops.
Chef Competition at Institute of Technology Tralee, Co. Kerry
Students from the two year Certificate in Professional Cookery at the Institute of Technology Tralee took part in a competition to prepare an innovate dish based on Annascaul Black Pudding in May 2006. The winning three dishes are presented.