Duchess Potatoes with Whisky Cream & Black Pudding

METHOD

1. Pre-heat oven to 210 degrees C and set the shelf to the middle of the oven.

2. Add the cream to a pot and bring to the boil and allow to bubble gently for 1 minute. Add the whisky to the cream and allow to cool.

3. Bake the potatoes in the oven until fully cooked (about 40-45 minutes) then cut the potatoes in half and scoop out the flesh and set aside.

4. Pass the potato flesh through a ricer into a clean mixing bowl. Gently stir the melted butter and egg yolks into the potato flesh, add the whisky cream and a little salt and pepper.

5. Fit a medium sized star nozzle into a piping bag and add your whisky flavoured potatoes to the piping bag.

6. Line a suitable size flat baking tray with a single sheet of baking parchment.

7. Carefully pipe 10-12 even whirl shaped cones onto the baking parchment. With a clean thumb make a little dent in the top of each.

8. Break and crumble the black pudding with your fingers and fill each dent generously with the crumbled black pudding.

9. Pop the tray into the oven and bake for 16-18 minutes - the potato edges should be golden and crispy and the insides hot and fluffy.

TOP SERVING TIP: Perfect modern accompaniment to a classic Burns Supper or a nice addition to a News Year’s Day or Sunday steak pie!

What you will need