Black Pudding with Carrot and Cinnamon Mash

A simple dish of black (blood) pudding, served with boiled and mashed carrot, suffused with some ground cinnamon.

Scottish black pudding is sometimes flavoured with a little cinnamon, though these pudding slices were not.

Black pudding doesn't take long to cook. Generally I start them off at a high heat in order to sear the surface, and then turn the heat down low, and cook them for seven minutes on each side. The last seven minutes under glass, which stops them drying out.

Cook the carrots for at least twenty minutes in boiling water, and then drain. Add a quarter teaspoonful of cinnamoon to the bowl of carrots, along with a pinch of sea salt. Mash and serve with freshly ground black pepper..