Black Pudding Scotched Egg

Black pudding, dried apricots and the perfect soft-centred egg makes this indulgent comfort classic an incredible pub starter. Try making it at home, or visit the Victoria Hotel in Footscray for a plate (or two, we won’t judge) from the Scotched eggs-perts.


  • 150g Pork mince
  • 150g pork sausage meat
  • 150g Black pudding
  • 10g Dijon mustard
  • 25g Dried apricot (finely chopped)
  • 1 Small shallot (finely chopped)
  • 50ml Red wine
  • 10ml Olive oil
  • 5 Eggs (one for crumbing)
  • Panko bread crumbs
  • Flour
  • Seasoning


Serves 4

Place the shallots in a pan on a medium heat with olive oil.

Cook until soft and translucent.

Add red wine and reduce right down until all the liquid has cooked into the shallots.

Take shallots off the heat and leave to cool.

Drop eggs into boiling water for  7 1/2 minutes, then cool down in ice water straight away.

Once the eggs are cool, carefully peel off the shells.

Mix sausage meat, pork mince, black pudding, apricots and shallots.

Season to taste.

Wrap the mix around a soft boiled egg, dredge in flour, egg wash and then panko breadcrumbs.

Deep fry for 3 minutes until golden.

Finish in oven for 6 minutes.

Season and cut in half

Serve with watercress salad and apple chutney.