Clonakilty Veggie Pudding Scotch Eggs

Clonakilty Veggie Pudding Scotch Eggs

Serves: Makes 4Prep Time: Cook Time: 3 minutes

Try something new with this twist on a classic scotch egg using our Veggie Pudding. Perfect for a light summer lunch, a great snack for on the go or tasty addition to your lunch box!


1 Clonakilty Veggie Pudding

4 soft boiled medium eggs(3-4minutes), shell carefully removed.

200gr breadcrumbs

100gr flour

100ml Milk + 1 egg.


  1. Preheat a deep fat fryer to 170’C
  2. Crumble the Clonakilty Veggie pudding into a bowl and add 1-2tsp of milk to it to soften and bind it.
  3. Once your Veggie pudding farce is the desired consistency(not too wet but not dry) roll out flat between 2 sheets of parchment  and carefully encase each egg in a thin layer of the farce ensuring no gaps around the egg. Chill for 10minutes.
  4.  Next prepare an egg wash by whisking 1 egg into the 100ml of milk. Now set up your breading station with the following in separate dishes : 100g flour, egg wash,  200g breadcrumb.
  5. Remove your encased eggs from the fridge and  breadcrumb them by first coating them in the flour, then the egg wash and finally the breadcrumbs.
  6. Once you are happy with the coating on your eggs deep fry them for 3 minutes @170’C until golden and hot throughout. Slice cut in half and season taste, serve with tomato relish or a nice pickled garden veg.

Thanks to Eoin Lennoon (@travelling_whites on Instagram) for this delicious recipe