Clonakilty whitepudding fritters

Clonakilty whitepudding fritters

Serves: 4Prep Time: Cook Time: 60 mins

These Clonakilty whitepudding fritters with Bramley apple ketchup are the perfect indulgent and elegant starter for a dinner party. Lewis de Haas batters and fries individual slices of Clonakilty Whitepudding – rather than the whole pudding – for a slightly lighter take on a Scottish classic. The Bramley apple ketchup is very easy to make, and balances out the richness and savouriness of the pudding.


Spiced Apple Ketchup:

  • banana shallot
  • 1 dash of extra virgin olive oil
  • 1 1/8 lb of Bramley apple, peeled, cored and roughly chopped
  • 5 1/3 oz of Demerara sugar
  • 1/2 pint of apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • sea salt to taste

Whitepudding Fritters:

  • 1 3/4 oz of plain flour
  • sea salt to taste
  • 1/2 tsp baking powder
  • 3 1/2 fl oz of sparkling water
  • 2 1/8 pints of vegetable oil, for deep frying
  • 10 oz of Clonakilty Whitepudding

To Garnish:

  • 1 bunch of rocket
  • sea salt to taste



  1. To make the ketchup, fry the shallot in a little olive oil until just beginning to soften
  2. Once softened, add the chopped apple and cook for a further 2 minutes.
  3. Add the rest of the spiced apple ketchup ingredients, and gently simmer uncovered for 30 minutes, or until the apples have softened and broken down and the ketchup has reduced. Season with salt to taste.
  4. Transfer the mixture to a blender and blitz until completely smooth.
  5. Set aside to cool then chill in the fridge.
  6. To make the batter for the fritters, add the plain flour, a pinch of salt and baking powder to a bowl, then whisk in the sparkling water until the batter is smooth.
  7. Pour the vegetable oil into a deep, heavy-based saucepan or deep-fat fryer and heat to 356°F.
  8. Cut the white pudding into 1/2 in thick slices.
  9. Coat the white pudding slices in the batter. Drain the excess batter from each fritter using a slotted spoon or fork, and carefully place in the fryer.
  10. Deep fry the fritters in small batches until crispy and golden, about 4 minutes. Remove the fritters from the pan and place onto kitchen towel to drain.
  11. Repeat until all the white pudding has been fried.
  12. Season the hot fritters with sea salt, and serve with the ketchup and rocket on the side.

A massive thank you to our Great British Chef, Lewis De Hass for creating this delicious recipe.