The Lancashire Visitor Guide dropped through our letter box last week and we were pleased to see our black puddings featured in the ‘What’s Cooking?’ section along with other local producers ingredients. Chris Wrathall chef at The Sparrowhawk, Fence devised the lovely recipe of Lancashire Cheese, Pork and Black Pudding Tart. And here it is:
For the short crust pastry
- 500g plain flour
- 250g salted butter
- 1 large egg
- 1 teaspoon of water
- Cube the butter and add to the flour.
- Rub the butter and flour together through your fingers to create bread crumb texture.
- Once at that stage add the egg and water and roll into a ball and place in the fridge to rest for at least an hour.
For the tart
- 300g of pork mince
- 200g of Lancashire black pudding
- 2 large potatoes
- 500g of grated Lancashire cheese
- Chopped sage about 6 leaves
- Clove of chopped garlic
- 5 eggs
- Salt and pepper
- 200ml full fat milk
- 150ml double cream
- Preheat the oven to 160 degrees.
- Take the pastry and roll out the pastry to fit an 8inch tart case.
- Rub butter around the tart case and sprinkle with flour to avoid the pastry sticking.
- Place the pastry into the case and press the pastry into the edges making sure there are no holes.
- Place some grease proof paper in the centre and fill with baking beans and blind bake for around 30 to 40 mins.
- Whilst the case is in the oven put a pan of salted water on the stove and bring to the boil.
- Slice the potatoes very thinly and blanch until tender in the water then take them off and drain.
- Place the pork mince in a bowl and add the garlic and chopped sage leaves with a little seasoning.
- Slice the black pudding thinly and mix the eggs with the milk and cream.
- When the case is out of the oven spread the pork mince along the bottom of the case.
- Then put a layer of potatoes and follow with a layer of black pudding seasoning each layer.
- Then pour over the egg mixture into the tart filling till almost to the top and put the grated cheese on top of the tart.
- Place the tart in the oven on 160 degrees for about an hour till the egg is cooked and the centre is piping hot.
Serve with a soft poached egg and some brown sauce.
You’ll find this delish meal at The Sparrowhawk Fence, why not pay a visit this Bank Holiday weekend and sample their other delights. Or try cooking it yourself at home and for more recipe ideas and things to do over the Bank Holiday week take at look at www.visitlancashire.com