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Black pudding canape served on slate

Mangalitza black pudding doughnut with rosemary aioli

This unusual canapé will impress guests. It tastes pretty good too!


For the doughnut filling

  • 100g Mangalitza black pudding
  • Cocktail sticks

For the doughnut batter

  • 190g plain flour
  • 50g caster sugar
  • 7g table salt
  • 3g baking powder
  • 80g whole egg
  • 200g milk

For the rosemary aioli

  • 400ml olive oil, infused with rosemary for one week
  • 4 egg yolks
  • 10ml white wine vinegar
  • 10g salt


To make the doughnut filling

  1. Blend the black pudding in a food processor until smooth.
  2. Roll into balls approximately 2cm in diameter.
  3. Place on a greased tray and push a cocktail stick into each one.
  4. Freeze.

To make the doughnut batter

  1. Place all ingredients in a bowl that’s deep but not too wide.
  2. Blend until smooth. This must be done approximately ten minutes before you need it, as the mixture shouldn’t rest for too long.

To make the rosemary aioli

  1. Whisk the eggs, vinegar and salt together in a bowl.
  2. Add the oil very slowly  – the mixture will start to thicken.
  3. Continue adding the oil until it has all emulsified. Add one tablespoon of hot water. Season and pour into a squeezy bottle.

To finish the dish

  1. Heat a pan of vegetable oil to 170°C/150°C fan/gas mark 3.
  2. Take the black pudding balls out of the freezer, dip into the doughnut batter, drip a little of the mixture off so it looks smooth, and suspend in the hot oil for ten seconds.
  3. Drop into the fryer and cook until golden brown.
  4. Scoop out of the fryer, drain and leave to rest for five minutes.
  5. Squeeze a few dots of the rosemary aioli onto a serving plate.
  6. Place a doughnut over the dots on each plate. Add another dot of aioli on top of the doughnuts and serve.

Recipe by Tom Browning

Head Chef

Lewtrenchard Manor


Tom Browning

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