100g Plain flour
100g Full fat milk
100g Free range eggs
200g Black pudding, cubed
3 Bramley apples
80g White sugar
50ml oil for brushing
Red wine jus
Start by making the green apple puree, peel the apples and set aside the skin.
Remove the core and roughly chop the apple, place in a heavy based pan with 100ml of water and the sugar, cook until soft.
Place the apple mixture into a blender and puree the apple until smooth then add the apple peels and blend for a second time.
Pass through a fine sieve and leave too cool.
To make the Yorkshire batter whisk the milk and flour in a large bowl until smooth then add the eggs.
Leave to rest for a few hours, this will help the mixture rise evenly.
Preheat the oven to 200 degrees.
Brush 6 dariole with oil, place the black pudding evenly between the moulds, a little less than halfway, pour the batter just about covering the black pudding.
Cook in the preheated oven until golden and crisp about 10-15 minutes.
Remove from the mould and leave to cool slightly.
Assemble the plate and decorate with the jus, bacon and apple salad.