Fodder’s Black Pudding & Lardon Croquets

StarterServes 4

For a simple but indulgent supper try this croquet recipe from the team at Harrogate based Fodder using black pudding and lardons to create a tasty teatime treat.


400g Fodder Homemade Black Pudding

100g Diced Lardon

1 Chopped Banana Shallot

1 Tablespoon Chopped Parsley

500g Spinach

5 Medium Ian Taylor Free Range Eggs

200g Breadcrumbs

100ml Longley Farm Double Cream


  1. In a frying pan sweat together the shallot and lardons to a light brown colour.
  2. In a mixing bowl, mix together black pudding, parsley and double cream into a paste and add the lardon and shallots.
  3. Divide the mixture into 4 equal portions and shape into croquets and leave to rest in the fridge for 2 hours.
  4. Whisk up the egg, dip the croquet into the egg and cover in breadcrumbs.
  5. Place on a baking sheet and cook in oven for 25 mins at 180 degrees until brown and crispy.
  6. Serve with blanched baby spinach, poached eggs and Sutton Orchard Apple Sauce.