Norfolk Black Pudding and Mustard Loaf Cake

By Sandra Stevens from Ipswich

This is the winning recipe from the 2009 Colman’s Mustard Shop & Museum recipe competition. Richard Hughes, General Manager and Chef Patron of The Assembly House Restaurant and one of the competition judges, said: “Sandra’s recipe is unusual, I certainly haven’t seen anything like it before and I can see it working well both as a hot starter and also served cold as part of a picnic.”

Ingredients

150g Norfolk dry cured back bacon
150g black pudding
100g hard cheese
150g plain flour
2 tsp baking powder
3 heaped tsp Colman’s Dry English Mustard
100ml semi-skimmed milk
100ml Norfolk rapeseed oil
Salt and pepper
3 large eggs

Instructions

• Heat oven to 180ºC (350ºF or Gas Mark 4)
• Cut the black pudding into rounds about 1cm thick, chop the bacon into small pieces and fry both gently until crisp. Put to one side
• Grate the cheese and put to one side
• Mix all the other ingredients into a smooth batter and add the black pudding, bacon and cheese, mixing well
• Pour into a buttered loaf tin and cook for approximately 40 minutes until brown and well risen
• Serve with salad garnish.