An inventive recipe for Norfolk Black Pudding & Mustard Loaf Cake has been announced as the winner in a competition run by Colman’s Mustard Shop & Museum. Budding chefs were asked to come up with a tasty recipe featuring a Colman’s mustard product in a competition run last November to help celebrate the 10 year anniversary of the shop being based in Norwich’s Royal Arcade.
Norwich Heritage Economic and Regeneration Trust (HEART), who took over Colman’s Mustard Shop & Museum last year, ran the competition which was judged by Richard Hughes, chef and proprietor of The Lavender House and more recently, General Manager and Chef Patron of The Assembly House Restaurant; HEART’s Chief Executive and gourmet Michael Loveday; and Nick Cook, Manager of Colman’s Mustard Shop & Museum.
The winning recipe, Norfolk Black Pudding & Mustard Loaf Cake, was submitted by Sandra Stevens from Ipswich. The dish uses Colman’s Dry English Mustard Powder and the judges particularly liked the inclusion of locally sourced ingredients such as Norfolk dry cured back bacon and Norfolk rape seed oil. The recipe details are:
Norfolk Black Pudding & Mustard Loaf Cake
150g Norfolk dry cured back bacon
150g black pudding
100g hard cheese
150g plain flour
2 teaspoons baking powder
3 heaped teaspoons Colman’s Dry English Mustard
100ml semi-skimmed milk
100ml Norfolk rape seed oil
Salt and pepper
3 large eggs
· Heat oven to180ºC (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.
Part of the competition prize will see Sandra’s recipe being featured on the menu at The Assembly House Restaurant. The prize also includes a meal for two at The Assembly House Restaurant and a selection of Colman’s Mustard Shop & Museum goodies.
Sandra said: “I am thrilled and honoured to have won - knowing the rivalry between Norwich and Ipswich I was almost expecting to be disqualified! I hope to be able to go to Norwich at the end of January to take my meal at The Assembly House and enjoy the dish I created.”
Richard Hughes, General Manager and Chef Patron of The Assembly House Restaurant 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.”
Michael Loveday, Chief Executive of Norwich HEART said: “I was greatly encouraged by the gastronomic imagination of local people, so much so we decided to award runner-up prizes of Colman’s Mustard Shop & Museum goodies to Chris Dady for his Norfolk Heritage Apple Pie, and Sheree Lamotte for her Cheese and Potato Pie with Gammon and Mustard Gratin.”
If you would like to sample the winning dish it is being featured on The Assembly House Restaurant’s menu for a limited period from Monday January 24, 2010.
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About Colman’s Mustard Shop & Museum
The Colman’s Mustard Shop & Museum was opened in 1973 to commemorate the 150th anniversary of Colman’s, with premises on Bridewell Alley. It moved to the historic art nouveau Royal Arcade in 1999, where it has been based ever since in a careful replica of Victorian trade premises.
The shop stocks an extensive range of powder and prepared mustards, including a number of specialities made exclusively for the shop. In addition, there are a wide selection of mustard pots and spoons, together with tea towels – not to mention a broad range of Colman’s memorabilia. It also contains many items on loan from the archives, covering all aspects of the history and production of Colman’s mustard.
