Break down the black pudding into chunks and place into a mixing bowl.

Remove the outer skin from the link sausages then add these to the bowl with the black pudding.

Mix until combined.

Place the 4 eggs into a pan of cold water.

Bring to the boil and simmer for 3 minutes for a tasty soft egg yolk.

Drain the eggs and cool down immediately.

Remove the egg shells and place to the side.

Set out 3 separate bowls; 1 for the breadcrumbs, 1 for the lightly beaten egg and 1 for the flour.

Flatten the black pudding and sausage mix into 2 flat rounds about 6cm in diameter.

Place one round in the palm of your hand.

Place one soft-boiled egg in the middle and then put the second flat round on top.

Shape the black pudding around the egg make sure the mixture is sealed well.

Repeat with the remaining black pudding and eggs.

Coat each shaped scotch egg with the seasoned flour.

Dip in the beaten egg mix.

Then roll the scotch egg in breadcrumbs.

Fry the scotch eggs for around 6 minutes at a time.

Drain on kitchen paper and leave to cool for a few minutes.