Fried hog’s pudding with apple sauce and kohlrabi slaw
- October 2018
- Serves 4
- Hands-on time 15 min, simmering time 20-25 min
This British recipe is made using delicious. Produce Awards 2017 winner, Primrose Herd’s, Cornish hog’s pudding. It makes a robust winter starter and pairs well with the sweet apple sauce and creamy kohlrabi slaw.
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- Gluten-free recipes
- 29.5g (12.5g saturated)
- 26.8g (19.5g sugars)
- 20g unsalted butter
- 300g Cornish hog’s pudding, sliced
For the apple sauce
- 800g cox apples, cored and chopped
- 30g unsalted butter
- 2 tbsp caster sugar
- 1 tbsp cider vinegar
For the kohlrabi slaw
- 1 tsp English mustard
- 3 tbsp crème fraîche
- 2 tbsp olive oil
- 1 cox apple
- 1 kohlrabi, peeled and shaved with a vegetable peeler or thinly sliced using a mandoline
- Juice 1 lemon
- For the apple sauce, toss the 800g chopped apples in a saucepan with the 30g butter, sugar and vinegar and set over a medium heat. Cook for 20-25 minutes, stirring occasionally but allowing the apples to stick a little to the base of the pan as they break down so they can caramelise. Once the apples
have almost broken down and are a warm golden colour, remove from the heat and allow to cool slightly.
- For the slaw, mix the mustard, crème fraîche and olive oil in a medium bowl and season well. Thinly slice the apple and toss with the kohlrabi and dressing in the bowl, adding lemon juice to taste.
- Melt the 20g butter in a large frying pan over a medium heat. Fry the hog’s pudding, turning, for 10 minutes or until crisp and golden. Serve with the kohlrabi slaw and a little of the apple sauce.
You’ll have leftover apple sauce – keep it, covered, in the fridge and use within 3 days.
A dry chenin blanc would be the best wine for this, but a good quality dry British cider tops it.
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