Black Pudding with Smashed Devilled Eggs Canapé

Black Pudding with Smashed Devilled Eggs Canapé

A beautiful addition to any dinner party. An indulgent bite of Black Pudding in a bed of creamy smashed devilled eggs, cradled in a crispy bread cup.

Serves 12 portions


  • Unsalted butter (melted) – 100g
  • Sliced bread (of your choice) – 12 slices
  • Eggs (hard-boiled, peeled and roughly chopped) – 4
  • Mayonnaise – 5tb sp
  • Dijon Mustard – 3 tsp
  • Seeded Mustard – 3tsp
  • Cornichons (finely sliced) – 40g
  • Cracked Black Pepper – to season
  • Götzinger Smallgoods Black Pudding (sliced into 12 pieces) – 300g
  • Olive oil – ½ tbsp
  • Fresh chives (fine chopped) – 10g


  • Heat the oven to 180°
  • Take a 12-piece cupcake tin and brush each mold with butter.
  • Using a round cookie cutter, cut out large a large circle from each slice of bread. The cookie cutter must be large enough to cut out large a perfect circle with no crusts within the circle (one circle per slice).
  • Press each circular piece of bread into the molds to create a small cup. Brush with melted butter and bake in the oven for 20 minutes or until golden brown. Remove from the oven once ready and set aside.
  • In a large bowl, combine the eggs, mayonnaise, Dijon mustard, seeded mustard, and cornichons and season with cracked black pepper.
  • Heat the olive oil in a medium-sized pan then add the black pudding pieces. Cook for 5-10 minutes turning regularly.
  • To assemble the canapés, scoop 1tbsp. of the smashed devilled eggs mix into each toast cup. Top with a piece of black pudding and garnish with chopped chives and serve. 


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