Beer battered black pudding, sweet chilli syrup

Recipes supplied by Cook for Ulster YES CHEF

Serves 4

Difficulty Rating*
Time Rating *


  • 600g Black Pudding rolled into small balls
  • For the batter;
    1 pint beer 250g
  • plain flour 50g
  • fresh yeast
  • salt and pepper
  • 5 birds eye chillies deseeded and finely diced, fewer chillies if you are not so adventurous!!
  • 400ml golden syrup
  • 100ml glucose syrup
  • 15ml cider vinegar
  • 20ml sherry
  • 20ml light soy sauce
  • 2 tsp minced ginger
  • 3 garlic cloves minced
  • ¼ tsp paprika
  • 200g plain flour


  1. Combine all the batter ingredients and whisk until smooth.
  2. Rest in a warm place until the yeast becomes active and starts to bubble.
  3. Toss the black pudding balls in plain flour, dip in the batter and deep fry in hot oil at 180°c until they are golden brown.
  4. In a saucepan bring all the syrup ingredients to a simmer and cook for 20 minutes until it has thickened.