Ingredients

• 500g/1lb 2oz potatoes
• peeled and roughly chopped
• 1 cooking apple such as Bramley or Granny Smith
• peeled
• quartered and cored
• 1 tbsp butter
• salt and freshly ground black pepper
• 500g/1lb 2oz black pudding
• skin removed
• 1 tbsp grated cheddar
• 4 tbsp tiny salad greens
• tossed in olive oil
• 80ml/3fl oz double cream
• 2 tbsp grain mustard
• salt and freshly ground black pepper

Directions

• Cook the potatoes and the apple in boiling salted water for 20 minutes. Drain well and mash with the butter
• salt and freshly ground black pepper.
• Preheat the oven to 200C/400F/Gas 6.
• Mash the black pudding with a fork and gently fry in a hot pan for two minutes
• turning
• until crisp.
• Place an oiled ring mould measuring 8cm/3¼in wide by 6cm/2½in high on a baking tray lined with greaseproof paper
• and arrange a layer of black pudding at the base
• pressing down gently.
• Top with a layer of mash
• then repeat
• finishing with a layer of potato.
• Gently remove the mould and repeat until you have four cakes.
• Scatter with cheese and bake for 15 minutes to heat through. Finish under a hot grill if not golden brown.
• For the sauce
• gently heat the cream
• mustard
• salt and freshly ground black pepper
• stirring frequently.
• Transfer the cakes to warm plates
• top with the salad greens
• and serve with the mustard sauce.