1. Cook potatoes in boiling salted water. When cooked, rinse under cool water. Soften the onion and garlic in a pan and add the potato and finely sliced sage leaves.
2. Crush pudding with fork. Mix with potato mix.
3. Roll tightly in clingfilm to form a roll. Tie both ends by twisting the cling-film. Allow to cool, then place in the fridge to set firm.
4. Peel all the apples into quarters & sprinkle with a little sugar. Slice the hash rolls, fry in a hot pan & add the apples. When hot serve with the apple puree. Makes a comforting light lunch with a winter salad or a rib-sticking breakfast.