Truly Irish Pudding Pockets

Truly tip: Try adding Chorizo slices on top of the puddings before adding the batter for a delicious treat.


  1. Preheat Oven to 230 °C /210°C Fan Gas Mark 8
  2. Preheat Grill
  3. Chop both puddings entirely
  4. Using 50ml of the oil, grease up 1 or 2 Muffin trays (depending on how many pudding slices you have cut) and place in the oven to heat.


  1. Place the pudding slices on a grill tray and grill fro approx 10 minutes until fully cooked, turning occasionally.
  2. To make the batter put 140g plain flour into a bowl and beat in the eggs until smooth.
  3. Gradually add the milk and continue to beat the mixture until it is free from lumps.
  4. Pour the batter into a jug and then remove the hot tins from the oven.
  5. Place a slice of pudding in each hole.
  6. Gently and evenly pour the batter over the pudding and into the holes.
  7. Place the tin back in the oven and cook for 20-25 minutes until the pockets have puffed up and browned. Ensure the oven door stays closed.
  8. To make the pesto, add the pine nuts, parmesan cheese, garlic and basil to a food processor.
  9. Blitz the ingredients and while the motor is running slowly add the remaining 150ml of oil until emulsified.
  10. Plate up the puddings and garnish with a halved tomato and a dish of pesto.
  11. Enjoy!
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