White pudding fritters with spiced Bramley apple ketchup

  • 4
  • 60 minutes plus time for the ketchup to cool and chill

These white pudding fritters with Bramley apple ketchup are the perfect indulgent and elegant starter for a dinner party. Here, 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, that’s made with Irish pork, oats, onions and a secret family spice mix (and nothing else). Any leftover ketchup will keep in the fridge for up to 2 weeks.

First published in 2022




Spiced Apple Ketchup

White Pudding Fritters

  • 50g of plain flour
  • sea salt to taste
  • 1/2 tsp baking powder
  • 100ml of sparkling water
  • 1l vegetable oil, for deep frying
  • 280g of white pudding

For Garnish


  • Deep fat fryer



To make the ketchup, fry the shallot in a little olive oil until just beginning to soften


Once softened, add the chopped apple and cook for a further 2 minutes


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


Transfer the mixture to a blender and blitz until completely smooth


Set aside to cool then chill in the fridge


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

  • 50g of plain flour
  • sea salt to taste
  • 1/2 tsp baking powder
  • 100ml of sparkling water

Pour the vegetable oil into a deep, heavy-based saucepan or deep-fat fryer and heat to 180C

  • 1l vegetable oil, for deep frying

Cut the white pudding into 1cm thick slices


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


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


Repeat until all the white pudding has been fried


Season the hot fritters with sea salt, and serve with the ketchup and rocket on the side

First published in 2022

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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