Save to your scrapbook
Heston's Black pudding ‘Nutella’ on toast canapés recipe | Waitrose
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
'A grown-up version of a kids' classic - sweet, light brioche slices topped with a creamy spread of robust black pudding flavour and a sprinkle of nuts to complete the illusion' - Heston Blumenthal
FOR THE BRIOCHE
375g strong white bread flour
22g golden caster sugar
6g dried yeast
107g warm milk (30°C)
207g whole eggs (room temperature) approx 4 medium eggs
262g unsalted butter (room temperature)
FOR THE GASTRIQUE
200g sherry vinegar
30g caster sugar
FOR THE ‘NUTELLA’ BLACK PUDDING
350g whipping cream
350g black pudding, crumbled
40g gastrique (above)
½ tsp groundnut oil
Roasted chopped hazelnuts
1. Begin the night before to make the brioche dough. Combine the flour, salt and sugar and sift into the bowl of a stand mixer fitted with a dough hook.
2. Place the yeast in a bowl with the milk and allow to stand for a couple of minutes. Add the mixture to the bowl of the mixer and mix at medium speed. After a couple of minutes, reduce to low and add the eggs.
3. Bring the speed back up to medium and continue mixing for 15 minutes, scraping the sides of the bowl occasionally with a spatula. Once the dough has come together, add the butter, a couple of pieces at a time on low speed, mixing after each addition until it disappears into the dough. Continue mixing on medium speed until the dough has come together and is soft and shiny.
4. Place the dough in a large bowl, cover with clingfilm and refrigerate overnight.
5. The next day, preheat the oven to 190°C, gas mark 5. Divide the dough into 40g balls, shape each into a small loaf and place into rectangular silicone moulds* measuring 8cm x 3cm x 3cm.
6. Place the moulds on a small metal tray, put a deep container, upside down, on top of the tray and leave in a warm place to prove until the dough has risen to approximately 1cm over the rim. This should take about 1½ hours. Then bake for 18-20 minutes, remove from the moulds, and allow to cool on a wire rack.
7. To make the gastrique, place the ingredients in a pan over a medium-high heat and cook until around a fifth, or only 40g of liquid, is remaining.
8. Place the whipping cream in a pan over a medium heat and allow to come to a simmer. Add the black pudding and the salt. Allow to come back to a simmer.
9. Place the contents in a blender and blitz until smooth. Pass through a fine sieve and add gastrique and oil, and reserve.
10. To finish, slice the brioche into 0.5cm slices and toast lightly on both sides. Spread some of the black pudding ‘Nutella’ on top and sprinkle with chopped hazelnuts to serve.
Typical values per serving:
This recipe was first published in November 2014.