Grill the pudding, then add the Cooleeney
farmhouse cheese to each piece and grill until the cheese takes a lovely golden colour.
Core, peel and portion the apple into 8 segments. Toss in the lemon juice to allow them to retain their fresh colour. To caramelise the apples, melt the butter in a pan and toss the apple portions in the sugar. Add to the melted butter and cook slowly, allowing them to take a beautiful caramel colour.
Peel the carrots into strips and deep fry at 160°c until crisp; season with salt and pepper. Heat the beef jus.
Make a sandwich of black pudding and goats’ cheese, top with caramelised apples and carrot crisps and spoon beef jus round the black pudding.
Don’t make the black pudding too thin or it will collapse!