Guinness® Glazed Clonakilty Whitepudding Bap
with fried egg and Ballymaloe Relish- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Barley
- Mustard
- Oats
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Barley
- Cereals containing gluten
- Soya
- Wheat
A breakfast-inspired bap that can be eaten at any time, this dish features favourite Irish flavours such as Guinness, Ballymaloe relish and Clonakilty whitepudding.
Ingredients
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley May be present: Barley, Cereals containing gluten, Soya, Wheat)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
50 grams
Mature Cheddar Cheese Block
(Contains: Milk)
40 grams
Salad Leaves
1 unit(s)
Apple
120 grams
Coleslaw Mix
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
280 grams
Clonakilty Whitepudding
(Contains: Cereals containing gluten, Oats)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
2 unit(s)
Egg
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Quarter, core and grate the apple (peeling optional).
- Thinly slice the cheese.
- Remove the plastic packaging from the pudding and discard.
Chop widthways into 2cm slices. - In a bowl, combine the apple, coleslaw mix and aioli. Season with salt and pepper and set aside.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the pudding until crisp on the outside and cooked through, 3-4 mins each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook pudding thoroughly.
- Once cooked, add the Guinness® paste and a splash of water and toss to coat. Remove from the pan, cover and set aside.
- WIpe the pan clean and return to medium-high heat with a drizzle of oil.
- Once hot, crack in your egg (1 per person) and cook until the egg white is cooked and the yolk is your desired firmness, 4-5 mins. Lower the heat as needed.
- Lay the sliced cheese onto the base buns. Pop the buns into the oven to allow the cheese to melt, 2-3 mins.
- Remove the buns from the oven. Spread a little Ballymaloe relish evenly over the cut side of both buns.
- Place some salad leaves and the glazed pudding slices onto the base buns.
- Top with the fried egg, then sandwich closed with the top buns.
- Serve the apple coleslaw alongside.
