Egg and black pudding on Scottish morning rolls
- March 2016
- Serves 8
- Hands-on time 25 min, oven time 25 min, plus rising and proving
Light and fluffy Scottish morning rolls make a wonderful brunch pairing with rich black pudding and fried eggs – a tried-and-tested hangover cure.
- 17g (5.4g saturated)
- 49.7g (2.3g sugars)
- Vegetable oil for frying
- 250g black pudding, sliced into 8
- 8 medium free-range eggs
- Brown sauce to serve (optional)
For the rolls
- 450g plain flour, plus extra for dusting
- 1 tsp fast-action dried yeast
- 1 tsp salt
- 350ml lukewarm whole milk
- To make the rolls, sift the flour into a large bowl and stir in the yeast and salt. Make a well in the centre and add the milk. Mix well with your hands to make a soft, sticky dough. Put the dough in a large bowl, cover with cling film and leave to rise in a warm place for about 40 minutes.
- Tip out the risen dough onto a lightly floured surface and divide into 8 equal pieces. Roll each lightly into a round, then put on a floured baking sheet, leaving space for them to expand as they bake. Sprinkle with a little flour, cover with a clean tea towel and leave to prove in a warm place for 20 minutes.
- Heat the oven to 190°C/170°C fan/gas 5. When the rolls have proved (they will have puffed slightly), bake for 25-30 minutes until they’re pale golden and sound hollow when tapped on the bottom. Leave to cool a little on a wire rack.
- While the rolls are still warm, heat a little vegetable oil in a frying pan, then add the black pudding slices. Cook for a few minutes on each side, then move to a plate and keep warm.
- Add a little more oil to the pan, then crack in the eggs and cook to your liking.
- Split the rolls and top each base with a slice of black pudding, squashing it down a little with a fork, then add a fried egg and season. Put the top on the roll and serve with a dollop of brown sauce, if you like.
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