Black Pudding Toast with Apple Jelly

To make the Apple Jelly

# Clean the apples, cut into quarters, put into a large pot, and add the lemon juice and water. Cover and cook gently until the apples become mush, about 20 minutes (depending on apples). # Put into a jelly bag or a conical sieve lined with a muslin suspended over a bowl, and allow to drain, preferably overnight. Try hard not to push and poke, but allow the juice to come through naturally, so as to get a clearer jelly. # Measure the juice and add 450g (1lb) sugar for every 600ml (1 pint) of juice. Put into a clean pan and simmer gently until the sugar has dissolved. Boil rapidly, stirring frequently and skimming off any scum that arises, until settling point is achieved, after about 15 minutes. If ready, take off the heat, pour into clean jars, and leave to set

Black Pudding

# Cut the black pudding lengthways into slices to match the length of the bread, however, if you can only do rounds, cut as thinly as you can. (slices are easier to eat than rounds.) Heat the fat and gently fry the black pudding until coloured and cooked, about 5 minutes. Drain well on kitchen paper. # Meanwhile toast the bread, take off the crusts. Spread the bread with a little apple jelly. lay the cooked black pudding on top, and cut the bread in half lengthways. Spoon a little apple jelly on each toast and serve