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    Rachel Allen's black pudding toasts

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    Rachel Allen's black pudding toasts

    Tasty canape-sized morsels - perfect for parties.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Makes: 20


    • 4 tbsp olive oil
    • 200g black pudding, cut into 20 slices
    • 1 small baguette, cut into 20 x 1cm slices
    • 100g cooked baby beetroot, cut into 20 x 5mm slices
    • 60g blue cheese, cut into 20 x 5mm slices
    • 10g flat-leaf parsley


    1. Preheat the grill. In a frying pan, heat 2 tbsp oil on a medium heat. Add the black pudding slices; cook on both sides for 2 minutes. Drain on kitchen paper.
    2. Drizzle a little oil on each side of the bread; toast on both sides under the grill.
    3. On each toast, arrange first a piece of black pudding, then beetroot and finally a piece of cheese. Serve straight away with a sprig of parsley to garnish.

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    Cook's tips

    The toasts can be made earlier in the day and slightly warmed through just before serving.


    Average user rating

    2 stars