Scotch Eggs

Baker: Alan

Bake: Black Pudding Scotch Eggs

Judge's comments: Great ooze. Delicious with a hangover

Make the meat mixture: Chop and combine black pudding, pork mince, breadcrumbs & parsley and season well

Prepare the eggs: Boil eggs for 6 minutes to give a soft-set yolk and then plunge into ice water

Make some balls: Divide the meat mixture into even-sized balls

Prepare the ball coatings: Lay out a production line of bowls with the peeled eggs, seasoned flour, beaten egg and panko breadcrumbs

Flatten the balls: Make rough 6cm discs with the meat mixture balls

Mould the balls: Take one disc, place in a boiled egg, top with the second disc and mould around the egg, sealing the joins

Deep fry the balls: Heat 5-7cm of sunflower oil to 175°c. Cook 2 eggs at a time for 6-8 mins until golden and crisp

Drain the balls: Drain on kitchen paper and leave to stand for 5-10 mins